Steve’s SCD Diet Healing Journal: Week 17 – What’s in Your Medicine Cabinent?

by Steven Wright

Co-Founder of SCD Lifestyle Steve Wright has finally broken down and started his path to intestinal healing.  After many years of undiagnosed digestive warfare in his body, these series of weekly posts will take you through his experiences, thoughts, and struggles on the SCD diet.  Check back and follow his progress:

Week 17 Summary

When thinking about writing this weeks post, the first thing that comes up is the fact that I’m about to finally see the doctor I’ve been waiting months to get into.  Based on the fact that I’ve been self diagnosing/medicating for the last several months, I’m pretty nervous to go in and hear what he has to say.  I’m making a big talking list so that hopefully I get all the tests I would like and bring up any problems I can think of.

I don’t have any earth shattering news to report other than I baked my first SCD cheesecake this week (I’m impressed with myself).  As a matter of fact, overall in the last three weeks I’ve seen small signs of improvements in all areas of my digestion but nothing groundbreaking.

Over the last couple weeks my gas got extremely bad and then slowly it has headed back towards normal.  That trend continued last week and now I’m back to what I would consider relatively normal (a couple small farts a day that don’t smell too bad and no cramping associated with the gas).  My stools have been going back and forth between 2’s,3’s,4’s and 5’s.  I do get some stomach noise and movement (not painful) about 50% of the time after a meal.  Energy and clarity are stable and tend to correlate with the amount of sleep I get (little sleep = not good for health).

I am back to eating goat’s milk yogurt, but I sure do miss the texture and taste of the cow’s milk yogurt I was making.  The next batch I make I’m going to try dripping the yogurt to see how that tastes.  I haven’t been adding anything to my diet lately mostly because I’m comfortable where I’m at and I’ve been messing with the supplements and yogurt so much that I didn’t want to change a bunch of things at once.  Next week I’m going to take a big step forward and test my baking skills using some almond flour, it should be interesting!

I SMELL AN UPDATE

Okay, so if you’ve been following along I’ve been supplementing with zinc in order to try and help my ability to smell.  I’m happy to report that it seems to be working, maybe its a placebo effect, but I know that my allergies have been acting up and my ability to breathe through my nose is much worse than what it was a month ago (the neti pot everyone morning reminds me).  However my smelling has been around a 5 or 6 most days and up to a 8 or 9 on occasion!

I re-performed the zinc tally taste test this morning and my results have dramatically changed in the past 2 weeks.  Two weeks ago I started supplementing with 50mg of zinc gluconate a day and for the last week I’ve been taking 100mg a day.  When I performed the test this morning, as soon as I put the solution in my mouth I noticed it tasted slightly sweet, then after 5-7 sec it started to change tastes to a metallic like taste (like if you put a penny in your mouth).  Now from what I understand about the test the metallic taste should have continued to evolve up until the 30 second mark either intensifying or changing flavors.  This unfortunately was not the case.

What this does tell me is my intracellular levels of zinc are much higher than what they were several weeks ago and I’m probably now around a level 2 on the zinc deficiency scale.  I’m going to continue supplementing at 100mg through the end of the week and retest my levels early next week.  I’m anticipating that I will be able to stop zinc supplementation sometime next week, but I will base this on the results of next weeks zinc tally test.

CURRENT SUPPLEMENT REGIME

As I’m going to see the doc this week I’m guessing my supplementation is going to change based his recommendations so I figured I would give an update to everyone.  If your are doing the SCD diet and are in any way restricted (have food intolerance/allergy or are in the early phases of the diet) I think it is extremely important for you to be supplementing to make sure you are getting all your needed vitamins and minerals as well as replacing your good bacteria and enzymes.  This is not intended in any way to be a list for everyone, this is what I take and it is put together solely based on what I am finding that I am deficient in.  Always talk things over with your doctor to make sure that they support your supplementation.  If they don’t support the SCD diet… find a new doctor!

Taken before each main meal (anything over 500 calories)

1 GI Pro Health Scdophilus 10+ (1 serving)

4 Freeda Betaine HCL (4 servings)

Taken during meals split throughout the day

6 GI Pro Health SCD Complete Multivitamin (1 serving)

1 Freeda B-Complex (1 serving)

5 Freeda Calcium Complete (1 serving)

5 drops of New Beginnings Nutritionals Methyl-Mate Sublingual B12 (1 serving)

1 GI Pro Health Vitamin D3 5000mg (1 serving)

6 GI Pro Health Omega Max (6 servings)

2 GI Pro Health Prozymes (1 Serving)

2 Zinc 50 by GNC (2 Servings)

Split between meals

8 Thorne Research SF722 (2.5 servings)

4 Thorne Research Berbercap (2 servings)

Before Bed

2 GNC Melatonin 3 (2 servings)

Now that’s quite a pharmacy list of bottles, I’m honestly a bit shocked at how many different pills I take.  Someday I hope to have this list squeezed down to the bare essentials but for now each of the above supplements is needed while I heal.  Once I’m able to get a vitamin/mineral blood panel done I may be able to reduce or eliminate several but until then I’m not going to change what has been giving me great results.  In the near future I will most likely be dropping the zinc and all the Thorne products (the goal with them was to eliminate yeasts).

All you SCD’ers out there what do your supplement/medicine cabinets look like?  Hopefully there not worse than mine!

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About the author

Steven Wright Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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{ 9 comments… read them below or add one }

Carol Frilegh May 19, 2010 at 6:46 am

If you want superb creamy cheesecake, try this (suggested by Pecanbread member Elizabeth Kirk) Cream the dry curd cottage cheese in a food processor for four minutes before adding the rest of the ingredients. Turn off the oven after twenty minutes and leave the door slightly open until the cheesecake reaches room temperature, Refrigerate overnight. I sometimes top an individual serving with slices raw or cookies berries with some honey added. SCD Cheesecake is so good that I need handcuffs or a padlock on the fridge to keep from devouring the whole cake in one or two days!

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Carol Frilegh May 19, 2010 at 8:27 am

Correction: Cream the dry curd cottage cheese AND THE YOGURT for four minutes.

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Carol Frilegh May 20, 2010 at 6:56 am

You said, “That trend continued last week and now I’m back to what I would consider relatively normal -)a couple small farts a day that don’t smell too bad ).” But you also said your sense of smell wasn’t too good. Better sit next to an open window Steve! 🙂

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Carol Frilegh May 21, 2010 at 9:33 am

Steve, I realize even SCD is not like those pantyhose where one size fits all, however, you are taking a truckload of supplements. Elaine warned that mineral supplements should only be taken for a short a short time. That is in the first of two chapters in BTVC introducing the diet.
( Editions vary. My info originates with the last sentence on page 65 of edition 12). I hope those who follow your blog will not assume they should duplicate your regime as this is supposed to be a journal of your personal healing experience.

Let’s hope your doc knows best.

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Steven Wright May 21, 2010 at 10:47 am

Carol – I will try that cheesecake tip next time! I added the DCCC last this time and it did end up having a bit more texture than I would have liked. Have you ever baked fruit into the cheesecake? I was thinking it might be a good idea to add more flavor.

As far as the smell and farts go, as a former gold medalist crop duster its very nice to only have to worry about sound now! 🙂

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Carol Frilegh May 22, 2010 at 11:21 am

I experiment with most recipes and have successfully added berries and even nuts to cheesecake, dried fruits and nuts to muffins and to my fudge recipe over at the UCLBS site. In your honor, I had oysters yesterday and am waiting for the miracle of the zinc to kick in.

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Sherry Johnson May 24, 2010 at 8:44 pm

I am making my first batch of goat milk yogurt. My only source at the moment is from a carton from the health food store. Will this suffice?
I will give you a hint before you start baking with almond flour. Things do not bake the same as with regular flour. I learned to keep pancakes and muffins small and to watch the heat closely…it has a tendency to be nice and brown one minute and too done the next. I have had to tweak some recipes as far at temp and cook time but I have made some pretty tasty things!

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Steven Wright May 25, 2010 at 8:55 pm

Carol – Glad your going after you zinc levels, Did you try the test yet?

Sherry – As long as the carton lists goat’s milk as the only ingredient you should be good to go. Your advice about almond flour baking is spot on! I only wish I would have known about a week ago haha.

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Sherri May 3, 2014 at 3:42 pm

Thank you for the link on a SCD legal B12. It saved me a lot of research!

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