SUMMARY. It took over a decade, but today I finally can scratch off my recipe bucket list, making Lois Lang’s Luscious Breadfrom the BTVC book. This bread is as very near to conventional wheat breads as it gets. It can be sliced and used for sandwiches, and of course here, we make it into redic delic EASY SCD French Toast. I freeze this bread in slices, separated with unbleached parchment paper. It makes for quick breakfasts AND fabulous travel food! Enjoy French Toast alone, with a shake of cinnamon, or a slug of honey. Maple syrup is also perfect if eating PRODUCE version of SCD, (now in study at 12 facilities across the U.S.) or PALEO. This recipe is GLUTEN-FREE, GRAIN-FREE, SCD, UMass IBD-AID, PRODUCE, and it is permitted in PALEO CAMPS that allow lactose-free aged cheeses. There is nothing not to luv about this recipe. Give it a try and let me know what ingredient additions you make using the basic Lois Lang Bread recipe!
Tag Archives: SCD Cheeses
Roundup of Healthy Holiday Trays bc All Kids Exceeded Benchmark CA Levels
Summary: I don’t write a lot about toxin loads but should. They affect all of us and this study by UC Davis [Vogt et al, 2008]  found that for children, the cumulative toxin load in all 364 children evaluated for 11 food based toxins in 44 foods, exceeded cancer benchmark levels for arsenic, dieldrin, DDE (a DDT metabolite), and dioxins, AND 10% exceeded mercury levels!  In addition, for preschool aged children 2-4 years, OVER 95% exceeded cancer benchmark levels for acrylamide and they fared worse than the 5—7 yr age group.  Acrylamide is a cooking byproduct found in processed foods like potato, tortilla chip and processed grains). So… while I don’t write often about toxins, going into the holiday season when we likely are eating even more of the foods contributing to the toxin burden, I wanted to remind all of the reality of these loads particularly in our children. So here is a Roundup of Healthy Holiday Trays ALL kids will luv! Try them since ALL 364 kids exceeded cancer benchmark levels of toxins in this UC Davis study!  Instead of the processed foods and chips, these gems (anytime of the year really) will draw your children to less toxin loaded foods. Be sure to use EWG Dirty Dozen lists! I also like the UC Davis researcher recommendations to reduce these toxin loads: Vary diet to help protect us from accumulating too much of any one toxin since different toxins are applied to different fruit and vegetables. Acrylamides are relatively easy to remove from the diet. They form in chips and processed grains. Also reduce consumption of animal meat and fats, which may contain high levels of pesticide DDE and other persistent organic pollutants, and switch to organic milk. Eat smaller fish, lower on the food chain, which generally have lower mercury levels. Good SMASH fish are: Salmon, mackerel, anchovy, sardine, and herring.Â
Healthy Holiday Trays
Instead of the foods contributing to high cumulative cancer toxin loads in our children (like processed foods, processed grains, and chips and grains) try a tray or two of these gems and see how your children are drawn to less toxin loaded foods.Â
Be sure to use EWG Dirty Dozen lists (also below)!Â
Consider using lactose-free cheeses, such as those used in the SCD diet:
The Cumulative Food Toxin Load UC Davis study (currently the EPA looks only at individual toxin risk):
The study, Cancer and non-cancer health effects from food contaminant exposures for children and adults in California: a risk assessment also discussed in this article,  Kids may risk cancer from toxins in food looked at cumulative toxin load in children for 11 food based toxins in 44 foods and found that all of the 364 children exceeded cancer benchmark levels for arsenic, dieldrin, DDE (a DDT metabolite), and dioxins. Over 95% of preschool aged children 2-4 years exceeded levels for acrylamide (a cooking byproduct found in processed foods like potato, tortilla chip and processed grains) and 10% exceeded mercury levels. The preschool age group also had significantly higher estimated intakes of 6 of 11 compounds compared to school-age children age 5-7. Even relatively low exposures can greatly increase the risk of cancer or neurological impairment. Pesticide exposure was particularly high in tomatoes, peaches, apples, peppers, grapes, lettuce, broccoli, strawberries, spinach, dairy, pears, green beans, and celery. The results of this study demonstrate a need to prevent exposure to multiple toxins in young children to lower their cancer risk. The 11 toxin compounds looked at were:  metals, arsenic, lead, and mercury; pesticides chlorpyrifos, permethrin, and endosulfan; persistent organic pollutants dioxin, DDT, dieldrin, and chlordane; and the food processing byproduct acrylamide. The cohort was 207 preschool-age children (2–4 years), 157 school-age children (5–7 years), parents of young children (n=446), and older adults (n=149). young children.
To mitigate the toxins load, the researchers recommend:Â
Vary diet to help protect us from accumulating too much of any one toxin since different toxins are applied to different fruit and vegetables. Â
Also reduce consumption of animal meat and fats, which may contain high levels of pesticide DDE and other persistent organic pollutants, and switch to organic milk. Despite the DDT ban 40 years ago, the study showed significant persistence and risk of legacy DDE exposure. While mercury is most often found in fish, accumulation varies greatly by species. Smaller fish, lower on the food chain, generally have lower mercury levels.
In addition, acrylamides are relatively easy to remove from the diet. They form in chips and processed grains.
Lets protect our children!
Best in health through awareness.
References in order of appearance:
Cancer and non-cancer health effects from food contaminant exposure for children and adults in California: a risk assessment.
Get SCD Cheese Right. It is Loaded with Nutrients & Bacteria!
SUMMARY:  Hey… listen up! You want to get SCD Cheese right because it is loaded with Nutrients & Beneficial Bacteria!  ALL healing diets (SCD, GAPS, PALEO,  AIP, FODMAP…) eliminate lactose because most inflamed guts can not digest lactose!  Actually, the lactase enzyme in our gut (which breaks down lactose) is the last to return to normal after the gut has healed (see page 25, Breaking the Vicious Cycle (BTVC), Edition 13, 2010).  Further, certain diseases (like 65% of autism have a lactase deficiency) are associated with lactose intolerance, and some diseases (like IBS which afffects ten to fifteen percent of the population) may have an intolerance to the quantity of lactose consumed in the diet. For IBS  sufferers, 3 out of 4 are helped with the FODMAP diet which figures out if foods we all digest poorly (which includes lactose) are even tolerated and if so, in what amount!  And the British Dietetic Association 2016 update for IBS recommends a trial period of a low lactose diet where sensitivity to milk is suspected and a lactose hydrogen breath test is not available or appropriate.  So many people are benefited by reducing or eliminating lactose in their diet!  This post explains how to do that deliciously using the SCD tenets, and it explains why eating lactose-free cheese is important (if you tolerate the casein protein) sharing 7 SCD cheese requirments to consider in selecting cheeses! Bottom Line:  Everyone wants to get cheese right because it contains a whopping  10,000,000,000 or 10 billion MICROBES, and it seems they survive the gut transit ride and  beneficially impact your microbiome diversity + richness… all good immune boosting stuff!   Â
Here are 7Â SCD cheese requirements to consider!
A general and easy rule of thumb for making sure the cheese you buy is lactose-free is to meet ALL of the SCD legal cheese tenets which are:  Purchase a block of cheese that is on the below GREAT listing of SCD legal cheeses (based on the BTVC book and BTVC website list of permitted cheeses)  and make sure the package says it is 1) aged at least 30 days AND  2) contains only SCD legal ingredients.  Bottom line, READ labels!!!
#1 — SCD Cheeses must be aged at least 30 days to ensure they are  lactose-free!  The only exception is raw milk cheeses.
ALL healing diets (SCD, GAPS,PALEO,  AIP, FODMAP…) eliminate lactose because most inflamed guts can not digest lactose!  Actually, the lactase enzyme in our gut (which breaks down lactose) is the last to return to normal after the gut has healed (page 25, Breaking the Vicious Cycle (BTVC), Edition 13, 2010). The BTVC  guidelines and website ensures that the cheese is lactose-free.  This is why healing diets such as SCD, GAPS and some PALEO camps, follow the BTVC book which permits certain cheeses IF they are aged at least 30 days and contain no SCD illegal ingredients. That fermentation time is long enough that the lactose (aka milk sugar) is totally broken down and consumed by the cheese microbes — by the way, they number as many as 10,000,000,000 or 10 billion!!! Â