Hi Lily, thanks for commenting.

After the Intro phase you can try and introduce cloves and see how you react. We recommend you introduce each spice as you would a new food (one every three days) so you can be certain you aren’t having a reaction.

Hope this helps!

I’ve recently had a major setback and I couldn’t figure out why I was getting ill again and it was because the chicken I was using was corn fed. Initially it wasn’t but I hadn’t realised that the product had changed and the company had put such a small label on the chicken that I had completely overlooked it and thought it was the normal kind. Unfortunately after a year of being on the GAPS/SCD diet I have had to start all over again and feel I’ve lost a lot of ground. Checking labels is most important.

Unfortunately some prescribed medicine I’ve been taking had maltodextrin as flavouring which is also SCD illegal and worse than lactose according to Elaine Gottschall, and I’ve only recently realised that so I’ve been very ill.

All I can say to anyone in a similar position is don’t give up although it can feel hopeless sometimes.

Hi Gosia,

Thanks for reaching out! We recommend avoiding these especially until much healing has occurred.

I’m on your tough case meal plan at the moment, eating more less the same food for days is really boring and I’ve been wondering what are you thoughts on nutritional yeast flakes, are they SCD legal? Could I use it in my diet at this stage or is it a definite NO on SCD?

Best Wishes

I always wondered why I still experienced sporadic symptoms despite eating gluten free foods. It’s such a shame that this disease is downplayed so much. I have even been accused of being, “just picky”(!)
I’m passionate about health and quality of life and this type of ignorance makes me angry. Thanks for digging deeper into this issue and providing vital information for everyone afflicted with this!

Cheers,

Christina

ALL margarine is bad…… I wouldn’t use Becel or any other brand, even if it LOOKS okay.

Cool Robin, thank you for sharing the link – you rock!

Jordan

http://preview.tinyurl.com/ckb9noa – This is a NZ site for Anchor products (Fonterra). Looks like it has less than 1g of lactose. NZ butter is made from grass-fed cows. Our cattle is all grazed outside in the fields. If they get sick, they do get antibiotics but then there’s a few days’ delay before they’re milked again. I’m not positive but I believe there are no hormones involved. They get grains for a short time when the grass isn’t nutritious.

I buy here in canada, Becel and its végé. gluten and lactose free, try and see if you have it 🙂 good luck

@Isabella – Use coconut oil and other animal fats like duck or lard for cooking. Most butters are okay, you can always make ghee from the butter to make it even safer.