SCD Food Prep / Questions

Hey, Been checking out these forms for quite a while now, finding tons of good info, however this is my first post. I have some questions regarding the SCD diet in specific on preparing some foods.

Naturally everybody's body and genetic structure is unique so tolerability
of different foods varies from person to person, however Many of
people talk about the easier vegetables to tolerate are the squashes
(except spaghetti for some due to difficulty of passing through narrow
intestines) Any who, I've cut out the seeds and naturally de-skin
before cooking, and after trying some acorn and butternut i find
these bother me and they seem starchy, if this is the case how
would they be SCD legal as these starches are double bonded
disaccharides which may be leading to feeding the pathogens in the
gut. Also i believe the carbs in beets are also doubble bonded.
Lastly, how does anyone eat /prepare zucchini ? You can get 2 or 3 of
them and by the time you get all the tiny seeds out and remove the
skin there's like 2 bites, what gives ?
Hoping for some insight on the above.

The SCD list of foods is only a guideline and if you have trouble with some foods, you should avoid them - at least for the present. There is a small amount of carbohydrate in squash, so it is possible that it could cause problems, but it could also be the fiber in squash that disagrees with you. Either the carbs or the fiber could provide food for bacteria, although fiber is much less fermentable than carbs. Fiber can also be a problem for strictures or scarring of the small intestine. As far as prepping zucchini, it works better with baseball bat sized zucchinis such as you might get if you grew your own. I don't have trouble from the seeds, so I don't want to advise you there.