A Regimen for Remission
This log tracks my regimen of attitude, exercise, stress management, and SCD foods. Since I started this regimen in 1997, I've been able to keep my Crohn's in a drug-free remission.

Monkey-see,
monkey-don't
Even though I may have experimented beyond the SCD from time to time, one must remember that everyone is different. Follow the intro diet for 3-5 days, and stick with the SCD until you are completely symptom free for at least one year before experimenting.

Be sure to read:
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Read Me
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Laura's IBS log
SCD Web Library

Permalinks:
The linked timestamps are your permanent links to individual log entries.

Get the book:
Ready to get your shit together? Got the intestinal fortitude? Yearning for a nirvana of peristalsis? Buy Breaking The Vicious Cycle! Written by Elaine Gottschall B.A., M.Sc., the book includes guidelines for dietary relief and sustainable remission of Crohns, Ulcerative Colitis, and other IBDs.

Feel free to contact me if you still have questions.

I am on vacation, and not really near a computer. So, be patient.. not sure how many updates I'll be making until June 11th. Read the archives for more food ideas!

Dinner @ Marv & Betsy's: grilled chicken, tossed salad, and fresh strawberries for dessert.
mhs@19:27

Friday, June 02, 2000

Lunch: tossed salad with roasted chicken on top.

Breakfast: fruit, dccc.
mhs@16:42

Thursday, June 01, 2000

Dinner: steak and fried shrimp @ Applebee's.
mhs@20:02

Wednesday, May 31, 2000

Dinner: poached ruby red trout with butter and ground black pepper on the grill, sauteed carrots, and a tossed salad.
mhs@20:20

Lunch: leftover roasted chicken on a tossed salad, some fruit, nuts, and Jarlsberg cheese.

Breakfast: fruit and some dried figs.
mhs@14:43

Tuesday, May 30, 2000

Dinner: grilled eggplant in garlic and olive oil, monstrous tossed salad, and roasted chicken.

I read this morning about the dangerous chemical that is used to inflate driver air-bags. According to the article I read, "...if you accidentally ingest sodium azide, 1 or 2 grams of it could kill you. If you inhale enough of its vapors, severe toxicity, seizures, coma and even death can result." Damn. So now this toxic crap is getting into our junkyards, leaching into our drinking water. This stuff is a biocide--that means it kills every living thing it touches.

It seems odd to me that the auto insurance companies give us a discount on our premiums for cars with air bags, when they are simultaneously making life riskier for each of us, our progeny, and every living thing on this planet. I expect that the life insurance folks will start to charge more to those with auto airbags because of the added risks and shorter life expectancies.
mhs@20:29

Lunch: huge tossed salad and sliced turkey breast. Leftover stir-fried vegetables in a black bean and garlic sauce.
mhs@12:26

Munching on some pecans and raisins..
mhs@10:09

Monday, May 29, 2000

Amontillado is the big topic of the day on the SCD Listserve. Here's my perspective, as a big-time Spanglophile:

There are many types of sherry in Spain, known as "jerez". Amontillado is one of the most popular, perhaps thanks to Edgar Allan Poe. While most Spaniards prefer the "more aristocratic", dry "fino" (in my experience), Brits and Americans alike are more fond of the sweeter and creamier amontillado and the dulce oloroso dessert-ish varieties. We call is sherry while the Spanish call it (Heh-reth'), something our forefathers mispronounced but is now accepted worldwide. Fino is always served chilled; amontillado and oloroso are usually served at room temperature.

Sherry is basically a fortified wine. Overlysimplified, they just add a bit of "older wine" to the batch and it gets an added "kick". Interestingly, sherry is passed thru egg whites during the purification process, to remove particles and impurities. Sherry comes from the dry, harsh, and beautiful south of Spain.

I've been on the SCD for over 3 years and have a small glass of amontillado a couple times a week lately with or after dinner. While fino is seemingly SCD-legal, I sincerely doubt amontillado is completely SCD-legal, but in my case I have not experienced any problems. (People starting the SCD should follow the guidelines in Elaine's book, not mine!) As far as cooking with it goes, I'd suggest buying an inexpensive fino (the dry, non-sweet sherry) from Spain and cook with that. Cooks are really after the flavor of the sherry, as well as its properties in breaking down proteins and such. Try a fino and add some mezquite honey (not clover honey) if you think your dish needs more sweetness and depth.

For more reading about sherry, check out Jerez.org and especially environment.
mhs@08:01

Sunday, May 28, 2000

Dinner: grilled turkey sausages from TJ's, and a tossed salad.

Lunch: grilled Asian-style salmon salad @ Keaton's. Basically, a grilled fillet of salmon served on a bed of greens with a wasabi and sesame oil vinaigrette.

We saw M:I-2 this afternoon... Cruise is awesome!
mhs@20:38

Hungry? Want some delicious icons for your desktop or your web page? Pixture.com is the place to go! Check out the Hide OS icons from May 23rd!
mhs@10:30

Breakfast: Fruit and scrambled eggs.

It is a lovely, hot, Sunday morning here. Mike and Laura just put up Birdfeeder.
mhs@10:17

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