Clash betweeen Ayurvedic remedies and SCD

We had the same conversation at home for the last one month. Ayurveda recommends Mung dhal and SCD recommends Masoor dal. Ayurveda does not say no to Masoor dhal but prefers mung beans. We decided that we may want to give masoor dhal(SCD legal) a try and cut out moong dhal (SCD illegal) for sometime.

Seriously, this disease is driving me crazy.

Post Edited (kamakya) : 3/5/2014 2:05:26 PM (GMT-7)

Her C diff testing was done in November and it came as negative. Do I need to ask my ped GI again for new test?

try aryuvedic. Id eat the beans. I totally disagree with the absence of beans from the paleo and scd diets. Beans are very helpful to me and are a great form of fiber, protein and resistant starches. mung beans specifically are very easy to digest and loaded with good things. I dont 100% get behind any of the popular diets.
Im also a huge fan of a staged monodiet. The only qualm I have with Ayurveda is the ghee.. Im not sure people can tolerate it in the beginning and I wonder if everywhere ghee was specified if you used coconut oil, it would be better.

Kamakya..

Its very common to get false negative for C.diff.

If her stools have a very strong odor- is an indicator for C.diff.

Check with her GI...My guess is GI will be ok for the test...

 

Her stools do not have a strong odor.But still I will request my GI to do a retest for c diff.

I was curious to know if you use Masoor dal or Mung dal?

Moong lentils are easiest to digest among the lentil/bean family. They also cause the least gas. Try using sesame oil instead of coconut oil when you tender or stir fry the sprouted/cooked moong beans. Adding dried ginger powder, cumin and some asafoetida does wonder to aid digestion. If you can bear garlic, add it too. Garlic induces bleeding and thus its a no go for me.

BadColon - are you Indian by any chance?

That recipe is perfect.

Here's how I make it. This is the recipe my grandparents used in India 80-90 years ago, far before the industrialization of foods:

1) Soak the moong beans for 24 hours in water, adding vinegar/whey if desired. Before preparing to cook, rinse and drain beans repeatedly until froth is completely removed. This ensures that the beans will digest without issue.

2) Heat up a 1 tablespoon of ghee or sunflower (high oleic) or olive oil in a saucepan for 7-10 minutes on low heat. Add in a tablespoon of mustard seeds and make sure the ghee is hot enough to "pop" them. Yes, these pops are supposed to tingle and burn a bit, but it's fun to do.

3) Add in diced tomatoes, onions to the same saucepan with ghee and mustard seeds. Heat until the entire thing is mushy and to the texture of watery tomato sauce. Usually 15-20 minutes.

3) In a separate pot, add in the mung beans with 3-4 cups of fresh spring water. The amount of water depends on the amount of mung beans. We generally do 4 cups of water per 8 ounces of moong. Heat until it boils (using a cover) and then simmer.

4) 40 minutes into the simmer add in the following:
Ginger powder, turmeric powder, cumin powder, coriander powder, asfoetida/hing powder, sea salt (as desired), 1-2 green chilis, paprika powder, chili powder, garlic powder (optional), fresh cilantro (when done cooking), curry leaves as desired

5) 1 hour into the summer add in the saucepan w/ the tomato/ghee/mustard seeds.

6) Simmer the whole thing for 3-4 hours, stirring every 15-20 minutes. You can actually eat them a bit undercooked for higher RS - I eat it this way.

This gives me nearly perfect stools the following day! I usually down it with sheep/goat yogurt after eating it to help with the digestion of it. I'm sure you have to play around and experiment a bit, but I hope you get the general idea of it. It takes a long time to perfect the taste and I'm still not good at it yet.

Kamaya - just ditch the SCD and find what works for her colon! Assuming you are of Indian heritage, her genes are more adapted to Ayurveda foods, as she has more of the enzymes (amylase) to digest traditional Indian starches.

Post Edited (StealthGuardian) : 3/5/2014 9:03:29 PM (GMT-7)

soystud said...
what time is dinner served sg ?

all day any day.

drop on buy.

BadColon said...

PathogenKiller said...
try aryuvedic. Id eat the beans. I totally disagree with the absence of beans from the paleo and scd diets. Beans are very helpful to me and are a great form of fiber, protein and resistant starches. mung beans specifically are very easy to digest and loaded with good things. I dont 100% get behind any of the popular diets.
Im also a huge fan of a staged monodiet. The only qualm I have with Ayurveda is the ghee.. Im not sure people can tolerate it in the beginning and I wonder if everywhere ghee was specified if you used coconut oil, it would be better.

Ghee is used too loosely. Firstly Ghee should be from cow's milk and not buffalo. A lot ghee in India is from buffalo's milk. Secondly the cow milk ghee must be made the traditional way and not the modern direct fat extraction way.

Ghee is traditionally made by converting whole milk to yogurt, churning yogurt into cream and then boiling (slow simmer) it to remove heavy particles of cream. The filtered product is Ghee.

Today ghee is made by extracting butter directly from milk through a membrane like material and the butter is then boiled/simmered into Ghee.

The product looks the same but affects the body very differently. Traditional ghee will actually lower bad cholesterol while its modern counterpart will bump HDL. I have seen this occur with my dad's cholestrol. So I tend to believe similar issue could be at play with us IBD patients in respect to ghee.

Woah.

I was able to confirm this with my mom. She laughed at how they make it here in the states. FML

Do you know why it lowers the bad cholesterol (LDL-B) though? Traditional ghee is a by-product of fermentation (while the American counterpart is usually pasteurized), so that give it a higher vitamin k2 content. Vitamin K2 is protective of atheroschlerosis:

Vitamin K2 protects against atherosclerosis by inhibiting blood vessel calcification and promoting cell survival

These guys have a cultured ghee that mimics the Indian process.

But the top ranked ghee (American style) is this one. Straight from California cows!

Post Edited (StealthGuardian) : 3/6/2014 12:40:41 PM (GMT-7)