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
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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.

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 meuničre, 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 TABASCOŽ sauce?
"Since 1868, shortly after the Civil War, TABASCOŽ 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

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