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 Per the Amy Yasko RNA conference…I really need to adapt this to include Glutamate/aspartate levels!

 

This diet is based on the SpecialFoods.com diet. We have been on a version of this for over 1 1/2 years. Before you go to the site know that I do NOT know the polysaccharide

level of her “complex carbohydrates” but know that she has great success with this diet. Also know that you can get ALL of her foods much cheaper:

The best vendor I have found to date for all of the complex  carb items is FRANCIS SIMUN Bakery @ (214) 741-4242. The best value is the 1/2 priced bagels (overnight them

to avoid mold in transit) & SelectOils.com for the oils. All the other food on her diet she sends you elsewhere for. It is still very wise to read her website, and even call her, but

be I AM NOT, NOT, NOT RECOMMENDING you go for it…it is extremely costly, excruciatingly restrictive, etc. SpecialFoods.com

 

In a nut shell here is how we have successfully implemented it for over a year. Our freezer is divided into 7 sections for each day of the week with little baskets I got at the $1

 store. In them there is the meat of the day (have the butcher –smile- divide it with wax paper in 1/3 lbs and wrap it as 1 pd packs), left-over “crackers” (see veggies), bagels

 from Francis Simun Bakery which are individually wrapped. In the cupboard there are 7 of the same containers with: nuts, dehydrated fruit/veggies, snacks, extra un-opened

nut butters. In the fridge there is a shelf for all the nut butters. On the wall there is a shelf with all the oils. On the fridge there is a copy of this diet. In the fridge the fruit drawer is full

of fruit. I have an extra freezer I was able to squeeze into the laundry closet in the

kitchen that also has 7 bins with all the “overstock” of bagels, nuts, dough for veggie crackers. We have a toaster oven next to where we feed our kids that will stay on all day @

a very low temp, and a small George Foreman grill (the key to this being a functional vs. annoying appliance is to unplug it & put a wet rag on it immediately after using and then

wash by hand at end of day.

 

Our kids eat the same thing all day. Each meal is grilled meat with oil & salt/spice mix poured on it after cooking, nuts, bagel with nut butter, fruit, veggie crackers with nut butter,

filtered water or juice with all supplements. It sounds whacky, but I can’t even imagine doing it any other way. Since there is so much variety daily & day to day, the lack of variety

meal to meal seems fine. We leave everything out all day. Cooked meat goes in oven covered on low until next meal.

 

All nuts can be made into “flour” or nut butters (+oil) with a simple Cuisinart. Most nut flours will work in recipes for SCD diet.  To eliminate mold bake at 250degrees for 10 min. 1st.

 

7-Day Rotation of Sara’s Diet eliminates allergenicity/immune chaos response & has the largest variety of food, which is IMPORTANT!

 

SCD eliminates gut bug

 

The combo seems to really encompass what the diet needs to do, and leaves energy to focus elsewhere in the healing process.

 

Not all the foods listed are fine on the strict SCD stage (tried to make notes)

but I tried to make it Sara’s Diet consistent

 

 

 

Type of food and recommended quantity

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Complex Carbohydrate Flour (root/tubor) not SCD

White Sweet Potato

Water Chestnut

Malanga/ Taro

Arrowroot

True Yam

Lotus

Cassava / Tapioca

Green Leafy and Other Vegetables. Eat as much as desired, generally 1/2 to 1 pound per day. Pulverize all in Cuisinart, plop (flat for cracker) on parchment paper & dehydrate over night

acorn squash, spaghetti squash, chayote

cabbage, kohlrabi, turnips,

Arugula, celery root, parsnip, fennel

beet greens, chard, pigweed

alfalfa sprouts, jicama, avacado (yellow part only)

endive, dandelion greens, romaine, burdock root, bone set, cardon, chamomile, chickory, artichokes

DAIKON white only asparagus, , cut in 1/4's, shake in bag of tapioca flour, dehydrate, oil & salt to taste

Meats approx 2.5 ounces per day

Ostrich

Fat-Free Pork

Cornish Hen

Eggs/   Fat-Free Turkey

Buffalo

Fat-Free Beef / Lamb

Fat-Free Chicken

Oils approx 2-3 tablespoons per day Do not cook, add after & salt

Apricot/   Walnut/  Pumpkin

Eve Primrose/ Almond

Borage/ Macadamia

Coconut Oil/  Sunflower

Avocado/   Grape Seed/  Hazelnut

Hemp Oil/ Light Olive

Rose Hip Oil/Organic Ghee

Nuts (2-3 TBS/day) pulverize for baking flour & milk substitute, add oil for nut-butter. Do not eat whole until gut is healed & bake @ 250 for 10 min to kill mold!

Walnut /  White Pumpkin Seeds

Almond

Macadamia/  Cashew

Brazil & sunflower seeds

 Filbert    (Hazelnut)

Pine Nuts/   Pistachios

Pecan

Fruits:

HoneyDew Melon

Pineapple

Berries

 Bananas

White Organic Grapes /Yellow Raisins

Peeled Pears

Peeled Apple

Juice for supplement sippy:

finish apple/ start pineapple

Pineapple

finish Pineapple/ Start Apple

Apple

Grape

Pear

Apple

 

 

 

 

 

Notes:

this is a graduated version of the SpecialFoods.com diet my son has been on for 1 1/2 years

 

 

We took all the fish out for mercury concerns except farm raised (from whole foods) tilapia or salmon but are considering re-introduction with Selenium @ time of meal

 

Cornish Hen-put on & cover w/ un-bleached parchment paper & fan bake @350degrees for 1 hour

 

Xylitol is often from a corn source and is not tolerated for corn allergy kids. Also there is controversey about its lack of digestion & whether it feeds the gut bugs you try to starve on the SCD pecanbread.com