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Indian Cookbooks | Home » » Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions (Healthy Living Cookbooks) | | | | | | | Description: | | The Specific Carbohydrate Diet (SCD) is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn's disease and ulcerative colitis (both forms of IBD), celiac disease, IBS, cystic fibrosis, and autism. For those suffering from gastrointestinal illnesses, this book offers a method for easing symptoms and pain, and ultimately regaining health. Recipes for the Specific Carbohydrate Diet(TM) includes a diverse and delicious collection of 150 SCD-friendly recipes and more than 80 dairy-free recipes. The easy-to-make and culturally diverse recipes featured in the book include breakfast dishes, appetizers, main dishes, and desserts, such as Hazelnut-Vanilla Pancakes, Olive Sandwich Bread, Chicken Satay, Roasted Bass with Parsley Butter, Thin Crust Pizza, Gretel's Gingerbread Cookies, and Mango Ice Cream. Full-color photos will inspire you to get cooking again. In addition, personal anecdotes accompany each section of this book. Find out more at www.scdrecipe.com/cookbook/. | | | Product Details: | | | Author:
| Raman Prasad | | Paperback:
| 224 pages | | Publisher:
| Fair Winds Press | | Publication Date:
| February 01, 2008 | | Language:
| English | | ISBN:
| 159233282X | | Product Length:
| 7.52 inches | | Product Width:
| 0.59 inches | | Product Height:
| 9.25 inches | | Product Weight:
| 1.48 pounds | | Package Length:
| 9.1 inches | | Package Width:
| 7.5 inches | | Package Height:
| 0.5 inches | | Package Weight:
| 1.55 pounds | | Average Customer Rating:
|  based on 97 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 97 customer reviews )
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Most Helpful Customer Reviews
106 of 112 found the following review helpful:
 Fantastic - food really tastes good!Feb 11, 2008
By G. Swett
This is my first review but I had to write one because this book is fantastic! I have made five recipes in the past five days and my 5 year old son (with severe ulcerative colitis) has loved every single one (the rest of the family has loved the food too)! I own every SCD cookbook and this one seems to have the most recipes that are winners. So far, we have made: a chinese chicken dish (actually tastes like chinese chicken but without soy sauce- amazing); vietnamese pork (same); almond puff (tastes like cake!); chili-lime crackers (tastes like mild cheez-its!); and shortbread (buttery and tasty). We are going to keep trying recipes but love this cookbook and wanted to post this review while ordering another copy for my son's grandmom. Well worth adding to your library.
30 of 30 found the following review helpful:
 olive oil is for low heat!Apr 26, 2012
By Gwen
"keep thinking"
I like a lot of this book, though so far I've only tried one recipe. There are a few big problems that apparent up front though. He recommends olive oil for nearly all cooking applications. This is Huge issue to me because it indicates two things 1. he doesn't know how to use fats in a healthy way and 2. he never actually cooked some of these things - or if he did he used another oil!
For those who haven't done a lot of cooking, and/or aren't familiar with the ins and outs of fats, here's important health information (especially important if you have gut disbiosis and need the SCD or GAPS). Every oil has a different flash point- that's a term for how much heat will denature the oil. Denatured fats become Trans-fats and other nasties! a very, very bad thing for any gut, but especially insideous in the gut of someone needing this diet! Olive oil has one of the lowest flashpoints of any oil out there and is generally recommended Raw. This author would have you Fry with it!!! I Once ignored my own logic and followed a recipe that advised Medium heat for olive oil... the results? Acrid black wafts or oily fumes, that set fire! We had to vent the house for a week. The food was ruined... so when we could breath enough to get back in the house we tried the same thing with a higher heat oil- it cooked beautifully. Again, that was olive oil on medium... Frying is High... if you follow this author's recommendations for olive oil, at Best you'll have denatured an exspensive and previously very healthy fat (creating exspensive toxic cr@%), and you'll likely start a fire. You may not have the fumes and flames (some of an oil's flashpoint is determined by how it was processed) but whether you can see it or not, you'll have created a lot of nasty toxins. Just like cigaret smoking, you'll people who claim to have done it for years without a problem, but denatured fats cause slow onset diseases like cancer and heart disease- so just like smokers, they may seem healthy till they suddenly are Not... don't use olive oil to cook. Use Copious Amounts of olive oil! RAW! and use coconut, avocado, butter oil, or a whole host of other heat stable oils to cook or fry. If you're new to cooking buy Spectrum Brand oils because they have a Wonderful heat label on each of their oils that says clearly what heat range they are safe for. Go to westonaprice.org or GAPS for more info.
Now for my second concern. Other than the oil issue (though again, I don't think that's at all ok to overlook) the recipes all look pretty good... but... it would be much more helpful if there were stages listed by the recipe, along with possible adaptations for earlier stages. In Breaking the Vicious Cycle, GAPS, and at Pecan Bread's web page they Emphasize how important it is to eat the right food for the stage of health you gut is at! So though the recipes look good, some may still be bad for you if you haven't reached that stage.
PS if this review is a little 'rough' I apologize. My baby is asleep in one arm and I'm typing on Kindle with the other.
46 of 49 found the following review helpful:
Yummy New SCD CookbookFeb 29, 2008
By Amy McKenna
I have a new favorite cookbook! It's "Recipes for the Specific Carbohydrate Diet" by Raman Prasad. Although the Specific Carbohydrate Diet (SCD) includes lots of great food choices, it doesn't allow for dining at my favorite Asian and Indian restaurants. Raman's culturally diverse recipes are bursting with the flavors of the ethnic cuisines I've been missing. One of my favorites so far is Kung Pao Chicken, which is wonderfully flavored with Raman's SCD Asian Sauce (hurray for a yummy soy sauce substitute!). And in my opinion the Beef Vindaloo rivals some of the best Indian restaurants in our town. I love, love, love this cookbook's mouthwatering photography; the compelling foreword and introduction to the diet; and the personal touch of Raman's stories about food, family, and friends. I highly recommend this great cookbook for anyone who wants to add some pizzaz to their SCD fare.
39 of 42 found the following review helpful:
 Mouth watering recipesDec 04, 2008
By Kitten Kisser
The recipies in this book are so divine! They sound so wonderful, my mouth waters! Beautiful full color photos & advice about certain ingredients depending on your stage of the diet. I would have given this book 5 stars if I could use it. I find that the recipes are far to advanced for my stage of the diet. I think it would be a year easy before being able to use this book.
This is not a newbie book! If you are a newbie to the SCDiet, this is a book to keep in mind for when you are further along. If you are advanced in the diet, then by all means get a copy!
Health through diet is a beautiful thing.
49 of 54 found the following review helpful:
Good book but go easy on the almond flourDec 24, 2010
By synchrony
First off, I must say this is a great cookbook. Excellent recipes meticulously laid out. I don't follow an SCD diet, but am grain-free, so I really enjoy some of Raman Prasad's grain-free variations. I was a but disappointed, though, to see how he pulls off the desserts and "breaded" fish and meats. He uses almond flour in lieu of conventional flour and honey in lieu of sugar.
Here's the thing with almond flour. It's loaded with omega-6 fatty acids, which need to be balanced with omega-3 for a healthy dietary balance.
Plus, baking with it leads to oxidisation of the Omega-6 fats in the nut.
Coconut flour or a combination of coconut and almond flours are better choices.
If you cook with almond flour or consume a lot of almonds, remember to take an Omega 3 (fish oil or flax oil) supplement.
That said, I would still highly recommend this book. The recipes are easy enough to whip up on a weeknight and absolutely delicious.
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