no offense taken kasper87. the health and wellness field is not an exact science as what was purported as truth and lore one day is not the next (remember when margarine was healthier than butter?). i am open to divergent viewpoints cos i too may learn something. as for diet, there is no single diet that will work for everyone, so if you have found something that works for you - fantastic! stick with it and perhaps your sharing of it can help others. the maker's diet has turned my life around and has done so for countless other people, crohn's or not. same with the scd. as these seem to be the most popular diets for cd and have been discussed on the board numerous times, i wanted to take the time to quickly outline them for people who are curious or have questions.
now if you would be so kind to grant me a short rebuttle:
i've always heard as broccoli being the #1 vegetable, not potatoes.
potatoes are heavy starch which translates to carbs and sugars. the potato ranks all over the glycemic index, from low to high, depending on the type of potato. the scd recommends not eating them at all. makers on the other hand says it is ok as long as it is organic (vegetables are allowed but grains are to be scrutinized).
white rice is a nightmare. it is very high glycemic and is the reason why you feel hungry an hour or so later after you ate a large meal of chinese food. high glycemic foods screw with insulin levels. both the scd and maker's approach to low to no grain consumption is geared to both intestinal health and rebalancing blood sugar levels. when your blood sugars crash and you go hypoglycemic your body starts to crave sweets in an effort to rebalance the bloodsugar which is now too low cos insulin did its job too well. this is why you get hungry again an hour or so later. trust me, you arent hungry, you just have low blood sugar.
brown rice however is a much better substitute to white rice. this is allowed on the maker's (again organic is best) but scd lists it as illegal.
if you predigest your nuts and seeds (ie sprout them) perhaps you'd have a better reaction to their digestion. the maker's diet recommends this for their consumption.
the no fat and high complex carbohydrate diet is what got most of the US fat and obese, high blood pressure, high cholesterol, type 2 diabetes, and long laundry list of chronic health problems. one of the main problems with low fat diets is that in encourages a higher carb consumption and most of this is in the form of processed carbs which are quickly turned into sugar. the usda food pyramid is a joke, imho. however, what may not work for some does work for others. this is when you have to take into account metabolic type. some people do extremely well on diets high in carbohydrates while some dont. the same is true for protein. sticking to a regiment of complex carbs, if you eat carbs, is best imho.
fat is good for you. your brain is 60% fat. without fat you cannot absorb or utilize the fat soluble vitamins A,D,E, and K. hence fat is present in food in its natural state for a reason. if you eat low fat may i suggest you supplement your diet with cod liver oil (especially in the winter time for vitamin D purposes) and also with coconut oil, nuts (if you can tolerate them), flax seed oil, cold water fish (salmon, mackeral), and avocados. these are good sources of fat and should help replace the sources of fat you are abstaining from.
dairy, imho, is a toss up. there are pros and cons. personal choice. you can get your probiotics from supplements or yogurt.
give raw eggs a try. you dont need to do the rocky balboa thing and drink a glass of them. put them in a smoothie or mix with your juice in a blender. dont worry to much about samonella (sp?) poisoning. that bacteria strain is only on the shell and can be safely removed by washing your eggs with water or if you extra cautious, using hydrogen peroxide and then a rinse with water. i say this cos heat kills nutrients and enzymes in not just meat but also fruits and vegetables.
i get tons of nutrients on the maker's diet. fruits and vegetables are nutrient powerhouses. research shows that the nutrient content of organic fruits and vegetables is far superior than their conventional counterparts. most carb based foods are eschewed by the maker's diet. did you know that something like 95% of carbohydrate based food is processed? do you know how bread is made? in the process all of the fiber, nutrients, and minerals are removed. since people started coming down with illnesses they thought once a thing of the past (like vitamin b deficiencies) it was mandated by the govt that bread be fortified with vitamins. they enrich (ie replace) the 22 natural vitamins and mineral they take out of wheat and replace it with 5 synthetic ones. makes bread pretty low in nutrition imho. the maker's diet encourages one to only eat bread and other grain derivative foods that have been sprouted, that is the disaccharides which are harder and take more energy to digest are naturally transformed (digested) into monosaccarhides before the bread is made. the scd only allows monosaccharides.
a low carb diet, like atkins, is where you can run into trouble with being deficient in nutrients. it has a carb ceiling which can eliminate many fruits and vegetables. it works in short term use for weight loss but i do not recommend it as a lifestyle. the makers and scd do not have carb ceilings and thus do not have this problem.
i do agree with you - animal fat is bad. it is where toxins filtered out by the liver but the body cannot expel are stored. so if the cow you are getting your steak from was conventionally raised (ie with growth hormones and steroids and antibiotics and raised on corn, which is not the animal's natural diet and is the most genetically modified crop on the planet second only to the soybean) i cannot stress enough that you should trim the fat from your meat. this decreases the bioaccumulation affect and lowers your exposure to the harmful chemicals the animal was exposed to. but organic or conventionally raised you should trim the fat.
no one truly knows what triggers crohn's disease. i have a hard time personally believing it is red meat cos i hardly ate it growing up. according to both the scd and maker's diet, it is due to a change in the flora in our intestines. how is that done? by over feeding them with sugars, ie carbohydrates. the most popular belief in the medical community (at least to my knowledge) is that one must have a genetic predisposition to the disease and then undergo some environmental stressor, which triggers an auto-immune response in the gut involving the intestinal flora. seems like both the maker's and scd, imho, have found the trigger - over consumption of processed and refined grains and sugars.
red meat though is a vital source of complete protein. it has the 8 essential amino acids. only animal proteins (ie meat) have this. red meat has been incorrectly linked to heart disease and what not (same with saturated fat - the majority of artery plaque is mono and unsaturated and trans fat). it probably isnt a good idea to have a steak with every meal or every day, but once a week or so cant hurt you. i believe it is one's personal choice to eat red meat or not. pork is probably worse than red meat cos pigs are scavenger animals and have been proven to be able to live off feces. no joke.
the makers diet and scd both allow one to eat liberally from meat and vegetables and fruit (makers more so than scd). dairy is allowed in makers, scd only bans milk. our ancestors didnt eat a lot of carbs. the cave man sure didnt. he didnt have bread. so how did we get to where we are today as a species and live this long if not eating a diet heavy in grains and carbs is a scam? food for thought my friend.
i say none of this to instigate a war. only a rebuttle to your friendly (and i do mean friendly) discourse. again, do what works for you. i think it is great that you too have also been able to regain your life and keep the disease at bay through diet and nutrition. if you wish to continue this conversation please do so. if you have questions or comments about anything i said, feel free to let me know. i dont know everything nor do i have all the answers. all i can do is relay to you what i have discovered in my research and from my experiences. i reiterate, diet and nutrition is not very well understood. there is a lot of conjecture and the status quo is constantly changing.
Crohn's since 1993 (17 yrs old then)
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon
med free as of 10/31/07