For anyone with IBS, IBD , pouchitis and small bowel bacteria overgrowth
- Foods to avoid
- Canned vegetables
- Canned fruits, unless they are packed in their own juices
- All cereal grains, including flour
- potatoes, yams, parsnips, chickpeas, bean sprouts, soybeans, mung beans, fava beans, and seaweed
- Processed meats, breaded or canned fish, processed cheeses, smoked or canned meat
- Milk or dried milk solids
- Buttermilk or acidophilus milk, commercially prepared yogurt and sour cream, soymilk, instant tea or coffee, coffee substitutes, beer
- Cornstarch, arrowroot or other starches, chocolate or carob, boullion cubes or instant soup bases, all products made with refined sugar, agar agar, carrageenan or pectin, ketchup, ice cream, molasses, corn or maple syrup, flours made from legumes, baking powder, medication containing sugar, all seeds
- Foods to eat
- Fresh and frozen vegetables and legumes
- Fresh, raw, or dried fruits
- Fresh or frozen meats, poultry, fish, eggs
- Natural cheeses, homemade yogurt, dry curd cottage cheese
- Allowed: meat/fish/poultry, eggs, some beans, lactose-free dairy, non-starchy vegetables, ripe fruit, nuts/seeds, honey and saccharine.
- Not Allowed: grains, starchy vegetables, lactose, some beans and any sweeteners other than honey, saccharine and occasional stevia.
- An Introduction diet is recommended to start with.
- Then the diet is progressive as the intestines heal. At the beginning, cooked vegetables, cooked ripe fruit, no beans and very little nuts are recommended.
- Personal tailoring of the diet within the allowed foods is recommended as individuals vary greatly as to what they can tolerate.
The SCD has a 75% – 84% success rate if followed strictly. Originally used for children with Celiac Disease (as defined before the discovery of gluten), it was found that they could return to eating an unrestricted diet after following the diet for 1 year after the disappearance of symptoms. Adults may need to stay on the diet to remain symptom free.
This diet is famous for explaining and including lactose-free dairy foods, especially the introduction of 24-hour homemade yogurt as well as introducing nut-flour (predominantly almond flour), as a substitution for standard wheat and grain flours in baked goods or breading.