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: kitchen innovation. Laura and I bought a bunch of organic veggies at a farmers market on Sunday. I bought some fresh red snapper on the way home from work today. I got home and diced up the crooked-neck summer squash, added some ground pepper, put them in a big bowl, and microwaved them for 12 minutes, adding butter before serving. I peeled 5 cloves of garlic, cut 3 of them in half, heated up a non-stick skillet, and cooked the garlic with a dozen asparagus over med-low heat for 20 minutes. They were delicious with bit of wrinkling and darkened skins. Lastly, I chopped up two red bell peppers, half an onion, and a quarter of a jalapeņo chile. I pureed them in a blender until smooth. I heated up a large non-stick skillet, added some olive oil and some salt, put the fish fillets in, and let them cook for 4 minutes until they had a nice golden bottom. While cooking I ground some whole cumin, coriander seed, salt, and two dried cascabel peppers in a mortar. I flipped the fish, added the ground ingredients from the mortar, lowered the heat to medium, and poured the veggie puree on top. I dusted this with some dried oregano and tarragon, cooked all of it for 6 more minutes. Finally, salivating, I enjoyed this with a dry red wine.

Before dinner: yoga.

Lunch: leftover turkey burgers with cheddar, oven-roasted cauliflower florets with garlic.

Breakfast: homemade yogurt, sliced apples, Lois Lang's nut bread with butter and mezquite honey from Trader Joe's.
mhs@20:19

Notes on:
Salads
Organics
Yoga
Recipes
Kitchen!

Text Search:

About Glassbird:
Home
Mike
Brainfood
Birdfeeder