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:
Intro to Flog
Read Me
Archives
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.

Dinner: What a feast! We cooked up: Pla pao ubon, sauteed carrots, brocolli with garlic, and stuffed portabella mushrooms! In case you don't have a Thai dictionary handy, the pla pao ubon is fish with basil and lemongrass. In our case, it was trout, stuffed with garlic, lemongrass, basil, and some fresh pepper; wrapped in banana leaf, and then re-wrapped in foil (like a burrito). Cooked 3-4 minutes per side on the grill.... oooh it was so nice!
mhs@21:07

Lunch: tossed salad, leftover grilled turkey sausages.
mhs@16:57

Rock and roll! I am running my work laptop from home, connected to the high-speed line, without having to manually replace all of my TCP/IP settings! Way cool. How did I do this? I'm using a little utility called NetSwitcher. You type the information into the program once, it does the rest.

Breakfast: fruit, figs, cheese, nuts.. I'll be grazing all day.
mhs@08:13

Friday, February 02, 2001

"Gee, I could have been on the SCD!"

Hmm.. a new advertising campaign slogan?
mhs@21:02

I'm making my second batch of SCD yogurt! I'm sticking with the organic/free range whole milk because it made such a wonderful yogurt the first time. This time I'm trying Straus Family Creamery Organic Whole Milk, which isn't even homogonized. Check out the picture of (and a link to) the beautiful Straus farm on the cool California coast:

So here are Mike's quick steps to make 1 liter of SCD-legal yogurt:

• Take one liter of milk out of the fridge and pour it into the top portion of a double-boiler, cover;
• Put about one inch of hot water in the bottom of the double-boiler, place top portion on top (duh) and turn on the gas (high heat);
• Approximately 10-15 minutes later, the milk will be at 180 degrees Fahrenheit (I live in Arizona, at an altitude of 2800 feet or so; your times may vary). Keep the milk there for 2 minutes, then remove the top portion of the double boiler from the heat and put it in the refrigerator to cool (covered);
• Approximately 60 minutes later, the milk will be at 108-112 degrees Fahrenheit (the maximum temperature to add the starter bacteria). Remove from the refridgerator and add one package of bacteria/starter mix to about 1 Cup of the warm milk;
• Add the rest of the milk, stir, and place in the Yogourmet Multi yogurt maker;
• Cover it, plug it in, and wait 24 hours before enjoying!

  If only you could smell how great it tastes!
  mhs@20:01

Dinner: sauteed organic collard greens and spinach, grilled turkey sausages from Wild Oats.
mhs@19:56

Lunch @ Pipians' on 4th Ave., pork and chicken tamale (without the tamale), navy bean soup.
mhs@13:07

Breakfast: fruit!
mhs@08:28

Thursday, February 01, 2001

I sold over 120 copies of this book from my websites during the final quarter of 2000. If you haven't already done so, check it out!
mhs@20:15

Dinner: grilled salmon with walnut and cilantro pesto, cauliflower "mashed potatoes, and a tossed salad.

Lunch: a tossed salad and burger from Carl's Jr. (without the bun, of course).
mhs@20:10

Breakfast: fruit. It's time to make more yogurt!

Dinner, yesterday: with Marv and Betsy @ Char's Exotic Thai Cuisine. A feast of delicacies including pla chu chi, chicken, onions and ginger, shimp in a red curry sauce, a bit of pad Thai, yum yai, and more. Delicious!
mhs@06:41

Wednesday, January 31, 2001

Lunch: Salada Verde with chicken from Chocolate Iguana on 4th.
mhs@15:13

There's a debate of sorts on the CCFA's website about why there isn't more research on the SCD. One might argue that research is not necessary with so many success stories, but without the National Institute of Health's approval the SCD may be resigned to a grassroots solution to diseases like Crohn's, colitis, and IBS.
mhs@09:28

Breakfast: apples, yogurt.
mhs@09:24

Tuesday, January 30, 2001

Dinner: roasted veggies, chicken tandoori, yogurt, fruit, cheese, nuts... a little before yoga and a little after yoga.
mhs@20:54

Lunch: leftover steak (ribeye), tossed salad.

Lunchtime reading: the quick reference guide to my new Kodak DC3400. Thanks Laura, Mom, Dad, Betsy, Marvin, and Loretta!! (Stay tuned for really large email attachments in your inbox!) I got mine from Outpost.com (faster delivery than Amazon, for free).
mhs@14:16

Breakfast: apples, homemade SCD-legal yogurt. The stuff is delicious, and not very hard to make!

Dinner, yesterday: grilled rib eye steak, tossed salad, steamed artichokes.
Snacks: fruit, nuts, raisins.
mhs@06:40

Monday, January 29, 2001

Lunch: chicken tandoori, tossed salad, and some celery with organic peanut butter.
Breakfast: fruit, yogurt, nuts.
mhs@12:40

Sunday, January 28, 2001

Dinner: a wonderful birthday dinner of tossed salad, chicken tandoori (marinated in my SCD-legal yogurt), steamed asparagus in a Asian citrus sauce, and baked acorn squash with honey and butter. Awesome!
mhs@19:23

Lunch: Mexican chicken and lettuce salad, mahi mahi burrito (without the wrapper) from Rubio's.
mhs@13:59

Here's a little banner advertisement I made for Seth's Healing Crow site:

mhs@09:56

Breakfast: some of my new SCD-legal yogurt with fruit! Delicious! I'm keeping it to 1/2 Cup of this stuff per day for a week, just to be sure it doesn't cause a problem.

Dinner, yesterday @ Linen. Marvin and I were taken to celebrate our birthdays in grand style at one of Tucson's newest and best restaraunts. I had a salad of greens with prosciutto, and roasted lamb. Very nice. Dessert: a baked apple with cherries.
Lunch: the last of the grilled cornish hen, tossed salad, sauteed kale.
Breakfast: fruit, nuts.

Dinner, Friday: Hmmm... I can't recall right now. :-)
mhs@08:46

Notes on:
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Yoga
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