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.

Lunch @ Cafe Poca Cosa: chicken tostada salad, without the tostada.
mhs@13:48

Breakfast: SCD yogurt, carrot-walnut muffin, an apple.

There are only 4 days left to register for the Conference On Intestinal Health Through Diet. The airfares are great, it's sunny and warm, and there will be two dozen or more attendees for this learning, sharing, and supportive event -- what are you waiting for?! :-)
mhs@05:59

Sunday, December 30, 2001

Dinner: red snapper, sauteed Swiss chard.

Lunch: a little of everthing from our collection of leftovers.
mhs@19:58

Breakfast: fruit, SCD yogurt, nuts.

Dinner, yesterday @ Metropolitan Grill: tossed salad, spinach-basil encrusted halibut with a butter sauce, steamed veggies. The halibut was OK, the steamed veggies were pathetic.
mhs@08:53

Saturday, December 29, 2001

Lunch: leftover salad, spinach with broccoli, and turkey burgers (preceded by another wonderful yoga class taught by Kay).
mhs@13:47

Friday, December 28, 2001

Dinner: grilled turkey burgers, grilled eggplant, and caesar salad.
mhs@20:41

Lunch: chicken soup.
mhs@15:18

Breakfast: applesauce, SCD yogurt.

Dinner, yesterday: grilled salmon, sautee of broccoli and spinach.

Lunch: tossed salad, chicken soup.
mhs@06:03

Thursday, December 27, 2001

Breakfast: SCD yogurt, fruit.

Dinner, yesterday: steamed artichokes, the last of the Trinidadian curried chicken, and a tossed salad of organic green leaf lettuce and tomato, red onion, and a mustard vinaigrette. I prefer a vinaigrette for the more bitter green-leaf lettuce.

Lunch: insalata di tonno, from Il Golosi.
mhs@05:54

Wednesday, December 26, 2001

Breakfast: a slice of pie, an apple.

Dinner, yesterday: oven-roasted chicken and veggies, tossed salad, baked butternut squash. Dessert: pie!
mhs@05:38

Tuesday, December 25, 2001

Laura's SCD lemon meringue pie!

mhs@13:13

Lunch: not even there yet! We've been happily opening presents (lots of kitchen stuff!) and baking. Here's a photo of our just-out-of-the-oven mountain of walnut-carrot muffins. Next up: Laura's SCD lemon meringue pie.

Breakfast, round two: scrambled eggs with leftover kale and stringbeans.
mhs@12:29

It's a lovely Christmas morning here in sunny Tucson! For breakfast, a fresh new batch of homemade SCD yogurt, some apples, some nuts...I'll be grazing all day! :-)
mhs@08:32

Monday, December 24, 2001

Dinner: Sheila came over to celebrate Christmas eve with us and we dined upon baked acorn squash with honey, a tossed salad with a mustard vinaigrette, and some Trinidadian curried chicken.

Lunch: grilled chicken in lettuce wraps.
mhs@21:13

Mik in Denmark reports: "Tonight, we are going to have an extravagant SCD dinner - we are experimenting if we can make all the traditional Danish Christmas foods in a SCD manner, and 100% organic. The atmosphere is perfect "Walt Disney Christmas" like, because yesterday, 10 inches of snow fell, and the town is all white and beautiful."
mhs@05:57

Breakfast: fruit, nuts.
mhs@05:55

Sunday, December 23, 2001

Happy holidays from Laura and Mike!
mhs@20:17

Dinner: Trinidadian-style curried chicken, sauteed kale with garlic. Delicious!
mhs@20:16

Lunch: leftover salmon, beets, and veggies from last night.

Breakfast: fruit, nuts.
mhs@13:01

Price-pottenger.org has a bunch of interesting articles about how modern-day foods aren't what they used to be, and how it affects us. Two that caught my eye were about butter and calcium and dairy.
mhs@08:27

Saturday, December 22, 2001

Dinner: sauteed zucchini, peppers, onion, and garlic; oven-roasted beets with anise; sauteed beet tops; grilled salmon with butter and pepper.

Lunch: tossed salad, avocado, leftover prime rib.
mhs@20:53

Breakfast: a banana, pecans.

Dinner, yesterday: roast prime rib of beef, steamed veggies, and a glass of dry pinot grigio.
mhs@08:23

Friday, December 21, 2001

Lunch: tossed salad.
mhs@13:22

Breakfast: an apple, a banana.
mhs@05:58

Thursday, December 20, 2001

Lunch: tossed salad with tuna.
mhs@14:06

Breakfast: dccc, honey, fruit.
mhs@06:04

Wednesday, December 19, 2001

Dinner: chicken soup, and a Jennies macaroon.

Lunch: leftover sole sole meunière, tossed salad.

Breakfast: fruit, dccc with honey.
mhs@20:15

Tuesday, December 18, 2001

Brad (one of my faithful readers?!) wrote the following: "What's wrong with TABASCO® sauce?
"Since 1868, shortly after the Civil War, TABASCO® brand Pepper Sauce has been made with just three natural ingredients: fully aged red peppers, Avery Island salt and distilled high-grain natural vinegar."
I got this quote from a web page on Tabasco's site. I use a drop or two on eggs all of the time. I hope there isn't something hidden inside it which makes it illegal (I wonder what high-grain means?)."

My wife Laura searched for the definition of high grain vinegar and found the following:
What is the difference between 50, 100, and 200 grain vinegar? How much is suggested for use in white pan bread to reduce mold growth? The grain strength of vinegar indicates the acetic acid content. The grain strength is ten times the acetic acid content, so 50 grain vinegar is 5% acetic acid, 100 grain is 10% acetic acid, and 200 grain is 20 % acetic acid. Usage depends on the amount of acidity desired in the dough and the finished bakery food, and 0.5 to 1.0% of 100 grain vinegar (flour weight basis) is a normal range. from this link: http://techserv.aibonline.org/faqs/ingredients.html
Hmmm...is sounds SCD-legal....but could the actualy *source* of the vinegar make it illegal? The jury is still out on that one.
mhs@20:42

Dinner: pan-seared sea bass, tossed salad, sliced avocado, and cauliflower "mashed potatoes".

Lunch: all beef cheeseburger with lots of lettuce, no bun.

mhs@20:39

Breakfast: dccc with honey, an apple, pecans.
mhs@05:49

Monday, December 17, 2001

Dinner: chicken soup. I found the new home of SOAR: recipesource.com!

Lunch: chicken stir-fry, tossed salad.

Breakfast: dccc with honey, an apple.
mhs@18:55

Sunday, December 16, 2001

Lunch: home-made stir-fry of chicken, carrots, celery, and black bean with garlic sauce.
mhs@12:43

Breakfast, round two: scrambled eggs with zucchini, leftover kale, and havarti cheese.
mhs@09:14

Breakfast: fruit, dccc, nuts.
mhs@08:19

Saturday, December 15, 2001

Dinner: A five-forks feast of puree of baked delicata squash with ginger and orange; sauteed kale with garlic; sole meunièe. The sole recipe was modified from A Well Seasoned Appetite, by Molly O'Niell: I used almond flour in place of regular flour, and a scambled egg with some vegetable broth instead of milk. Also, I didn't feel the need for Tabasco (which is undoubtedly SCD-illegal anyway).

Lunch: tossed salad, roasted chicken.
mhs@20:07

Breakfast: fruit, dccc, honey, and organic herbal peppermint tea on a gorgeously dreary, drizzly Tucson morning!

Dinner, yesterday: We had our company holiday partly last night. It was actually one of the best company holiday parties I have ever attended. It was informal dress (no need for fancy gowns and such), immediately following work and included all employees’ children. There was a caricature artist, a clown/magician, “manager games”, and some food. There were lots of little prizes (where one could win if your number was randomly chosen from a hat), and more. The food was certainly not SCD-ish, but we found a few SCD-legal things to graze upon and ate some more when we got home—at the early hour of 7:45PM! Amazing how having kids in an event keeps it from going all night (so we can all get home and get some sleep)! :-)

Lunch: tossed salad with tuna.
mhs@08:49

Friday, December 14, 2001

Breakfast: an apple, dccc with honey.
mhs@05:49

Thursday, December 13, 2001

Dinner: leftover cornish hens in a pomegranate sauce, tossed salad.

Lunch: tossed salad, Italian sausages with roasted red peppers.

Breakfast: an apple, dccc.
mhs@18:37

Wednesday, December 12, 2001

Breakfast: apple crisp, dry curd cottage cheese with honey.

Dinner, yesterday: chicken soup (home-made, of course!).

Lunch: navy bean soup with autumn vegetables on a gloriously cloudy, windy, rainy Tucson day!
mhs@05:55

Tuesday, December 11, 2001

Breakfast: SCD yogurt, an apple, and a carrot-walnut muffin.
mhs@05:45

Monday, December 10, 2001

Dinner: leftover cornish hens, sauteed veggies, and curried lentils.

Lunch: tossed salad, soup.
mhs@20:34

Sunday, December 09, 2001

Dinner: sauteed zucchini, carrots, and onions; cornish hens in pomegranate sauce (from Colman Andrews' Catalan Cuisine).

Lunch: tossed salad with tuna.
mhs@19:14

Breakfast: carrot-zucchini-walnut muffins, bananas, dried figs, pecans, and cheese.
mhs@10:52

Saturday, December 08, 2001

After a planning session for the upcoming Conference On Intestinal Health Through Diet, dinner: grilled salmon, sauteed baby spinach and broccoli with garlic.

Lunch: tossed salad, leftover moong dal.
mhs@19:22

Got bandwidth? Check out the SCDUK happy holiday message (movie) to Elaine Gottschall! What a hoot!
mhs@10:08

Friday, December 07, 2001

Breakfast: SCD yogurt, nuts, an apple.

Dinner, yesterday: grilled salmon, tossed salad, cauliflower "mashed potatoes".
mhs@05:27

Thursday, December 06, 2001

Go D-backs! World Series 2001 stuff!
mhs@05:57

Breakfast: SCD yogurt, fruit.

Dinner, yesterday: tossed salad, leftover chicken stir-fry, Moroccan-style beets.

Lunch: eggplant parmesan (no breading!), tossed salad.
mhs@05:42

Wednesday, December 05, 2001

Breakfast: SCD yogurt, fruit, carrot-walnut muffins.

Dinner, yesterday: melange of leftovers after my yoga class.

Lunch: leftover chicken stir-fry, curried lentils.
mhs@05:51

Tuesday, December 04, 2001

Breakfast: SCD yogurt, an apple, and a carrot-walnut muffin.
mhs@05:26

Monday, December 03, 2001

Dinner: chicken and veggies stir-fry with black bean and garlic sauce. Dessert: carrot-walnut muffins.
mhs@20:11

Lunch: leftover salmon, curried lentils, and sauteed Swiss chard with spinach.
mhs@13:14

Breakfast: SCD yogurt, fruit.

Dinner, yesterday: apple and squash soup; sauteed Swiss chard and spinach; moong dal (curried red lentils); grilled salmon and pla pao ubon (Thai style whole trout grilled stuffed with basil, lemongrass, and garlic, wrapped in a banana leaf and grilled). Delicious!
mhs@05:51

Sunday, December 02, 2001

Lunch: tossed salad (with toasted pipians!), leftover chicken from Cafe Poca Cosa.
mhs@14:23

Be sure to read Bart "The Harpslinger"'s post from the UK: "Just What is the SCD Anyway?".
mhs@10:03

Breakfast: fruit, SCD yogurt.

I got an email this morning asking for the recipe for SCD yogurt. I had to ponder this, because I really don't have one on my computer and I can't recall having seen one on scdiet.org. My suggestion: contact Lucy at Lucy's Kitchen Shop (scdkitchen.com) and buy the yogurt maker and a copy of Elaine's book there. Elaine's book has a long description about how to make SCD yogurt. Lucy is super nice, really helpful, and has great prices! Other excellent options include: John Chalmers at www.scdiet.com, and Glenn Nanney at intestinalhealth.com. Shop around, see who you like the most, and get yourself a yogurt maker for the holidays!
mhs@07:44

Saturday, December 01, 2001

Dinner: roasted chicken, squash and apple soup.

Lunch: roasted chicken, tossed salad. Snacks: dried figs, nuts, Havarti cheese.
mhs@20:13

Breakfast: SCD yogurt, fruit, nuts, cheese before our Saturday morning yoga class.

Dinner, yesterday @ Cafe Poca Cosa: a huge salad surrounded by chicken mole and shredded roast pork.

Lunch: tossed salad with a scoop of chicken salad, fruit.
mhs@07:45

Notes on:
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