Every year, around mid-May, my husband and I have our annual springtime fight.  My favourite day of the year is when the weather warms up enough that all grass finally grows, and the dandelions spring out of the ground, lifting their chipper yellow heads to greet the sun.  My husband's favourite day of the year, bless his heart, is the first day he gets to mow all my dandelions down.  Therefore, my favourite day of the year is also the day I try to beat him to the yard to save as many dandelions as I possibly can.

Why? What could I possibly want with those dandelions?  Well, other than being delicious, cheerful, and a very precise way of finding out if you like butter (What?! You don't know what I'm talking about? I'll tell you at the end.), dandelion heads are used to make dandelion herbal oil.  The herbal oil makes a wonderful massage oil for sore, aching muscles and joints. It can also serve as a base for making dandelion salves, lotions and soaps.

It starts with dandelions - pick them bright and beautiful, just the tops. Be sure to pick responsibly. Your herbs should be from an unsprayed area, away from roadsides and farms. Be aware that many parks and households spray their grass in hopes of getting rid of 'weeds', dandelions included.  Therefore, you need to be sure that the dandelions are clean and chemical free.  Remember - what you start with will end up in the finished product.  

Dandelions have some lookalikes if you aren't used to identifying them.  There are certain plants that have a very similar blossom.  There are certain traits to look for when identifying dandelions.  The name dandelion is thought to come from the French Dents de Lion (lion's teeth).  This is the first clue when it comes to correctly identifying dandelion.  The leaves are 'toothed', deeply lobed, and smooth. The leaves are basal, meaning they only grow at the bottom of the stem, and are arranged in a rosette pattern.  There will only be one stem holding one flowerhead. The stem is hollow, and produces a milky sap.  The flowerheads contain between 150-200 yellow ray florets and no disk florets.  The florets spread outward, like a sunshine.  Under the flowerhead are green bracts.  If you were to dig up a dandelion, you would find one long taproot.  The root, and all parts of the plant, are edible.

Now that you have correctly identified dandelion, ascertained that your patch is clean, and picked them, you'll want to bring them home and prep them.  Normally, an herbal oil is made only with dry herbs. Using fresh or 'damp' herbs can encourage mold growth and spoilage in your herbal oil.  There are a few exceptions to this, and dandelion is one of them.  If dandelion heads completely dry, they go to seed, which is not what we want.  That said, wet dandelions are not desirable, either! The solution is to wilt them to get as much of the moisture out of them as possible without having them turn to a white fluff.  

Spread the blossoms on a clean, dry surface to dry.  This can be a screen, sheet, basket, dehydrator, etc.  Using a screen or sheet outside is my preference as it allows any bugs in the blossoms to make a break for it!  Be sure the area is warm and dry, with good airflow.  Then, you wait! Depending on the temperature, you might want to give it a few hours or leave them overnight.  

Once they are good and wilted, it's go time.  Place the dandelion heads in a clean, dry, sterile jar.  If you're using the folk method, you'll want to aim for about three quarters of the jar filled.  The folk method is perfectly fine for this type of infusion.  

Next, fill the jar with your carrier oil, right to the top.  Try to fill the jar to within an inch of the rim. The less airspace, the less chance of spoilage.  If the plant matter is floating, poke it down with a chopstick or handle of a wooden spoon.  As for the oil choice, in my case, I used olive oil as it's a good, all purpose oil that has a long shelf life.  Some prefer to use coconut oil, sunflower oil, grapeseed or avocado.  It really is a matter of preference determined by what you plan to make with the oil later.  For a general salve, olive is fine. If you were making a face cream, grapeseed or apricot kernal would be nice! If the plan was to use it in a roller bottle, I'd probably go with grapeseed or fractionated coconut oil.

Finally slap a label on that bottle - name, ingredients, and date.  Put a piece of parchment paper over the rim, cap it, and shake, shake, shake.  You'll want to keep it in a warm, spot and shake it every day.  I keep mine in a kitchen cupboard, the warmest room in the house.  If you prefer to make a solar infusion, you can definitely do this! The benefit of this is that the warmth of the sun will accelerate the infusion, and make for a much 'sunnier' oil.  However, the warmth is good, the light is not.  So, put the jar into a paper bag before placing it on a sunny window sill. That will allow the benefit of the sun's heat without the damage of the sun's light.

After 3-4 weeks, you can expect that it is finished macerating (steeping).  At that point, strain out the plant matter with a cheesecloth or fine sieve.  The dandelions can be composted.  You'll want to keep the oil in a clean, dry, sterile bottle...labeled, of course!

What will you make with your dandelion oil?  Let me know in the comments!

Oh, and how do dandelions determine if you like butter? When we were kids on the playground, this was of great concern to us.  There was no way to simply *know* if we liked butter.  Of course not.  So, we would hold dandelion heads under our friends' chins, and ask, "Do you like butter?!" If the yellow of the dandelion was reflected on our friends' skin, then, yes, of course they liked butter!  If there was no yellow, then the answer was no.  Some of us had friends who would smash the flowerhead into our chins, leaving a semi-permanent (depending on how often you washed your face - not a big concern for a 7 year old) yellow stain on our skin.  That meant you were truly a butter fan!

If the red breasted robin is the bird symbol of spring's arrival, then coltsfoot is the plant world's version.  These tenacious little flowers bravely pop their buds out of the ground, of which they prefer disturbed, sandy soil like by roads and riverbeds, often before the snow has completely melted, and lift their yellow heads to the sun. Their cheerful presence after the long, barren (or so it seems) winter appears to communicate, "Hey! It's a fresh start! We're still here, and we're going to make it. Good things are coming!"

Coltsfoot (Tussilago farfara) is one I've always thought a bit strange in that it seems to start with the end, and end with the beginning.  Most plants will send out their shoots, stems, leaves, and then blossom and seed.  Coltsfoot, on the other hand, begins with the flower, seed, and then develops the leaves.  In the past, coltsfoot was referred to as "son before the father" for this reason.  Although it does propagate by seed (and the seeds need hardly any time at all to germinate - just 2 days!), coltsfoot develops and spreads by rhizome as well.  The leaves do look like a colt's hoof print, and can get quite big as the summer goes on.  The top of the leaf is somewhat waxy, and the bottom of the leaf is covered with fine, white hairs.

The question of whether coltsfoot is edible is a tricky one. The roots contain pyrrolizidine alkaloids, a toxic substance that can damage the liver.  The leaves are thought to contain this, too, though in lesser amounts.  For this reason, it is best not to consume the root, and to consume the aerial parts in very small amounts.  Those who are pregnant, breastfeeding, or who have liver issues should keep away from coltsfoot.  It is said that the buds, stalks, and leaves can be added to salads. The stalks and leaves can be boiled and seasoned with salt and pepper just like a vegetable and added to potato dishes.   Traditionally, coltsfoot leaf ash was used as a salt substitute as it is quite high in sodium.

Traditionally, and even today, coltsfoot has been used as an herbal remedy for certain respiratory ailments.  It can be used as a tea, tincture, or even in a smoking blend to treat coughs, asthma, and congestion.  Often, it will be combined with licorice, mullein, or thyme.

Of course, as with any health concerns, it is best to seek the guidance of your healthcare practitioner and a trained herbalist to ascertain whether coltsfoot is right for you.

​** This is fun, right?! And that's all it is for now.  Information on the traditional uses and properties of herbs in this website are for educational use only, and are not to be mistaken for medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA or Health Canada. If you have health issues, concerns, or questions, consult your health care practitioner. **

Here's more info:
https://www.ediblewildfood.com/coltsfoot.aspx
https://www.naturewatch.ca/plantwatch/coltsfoot/
https://www.live-native.com/coltsfoot/#:~:text=Propagation,the%20seeds%20begin%20to%20germinate.​

​It's always an emergency when I run out of Heart Sprinkles.  Ever since I discovered this recipe in Rosemary Gladstar's book, Medicinal Herbs, A Beginner's Guide, I've kept a constant supply in my spice drawer.  She calls it Sprinkles for the Heart, but I kind of like the idea of Heart Sprinkles. You really must try it. It's good for your heart, and so tasty!

Hawthorn (Craetagus laevigata) is a tree that grows quite freely here in New Brunswick. Its blossoms remind me of apple tree blossoms, and the berries do indeed look like tiny little apples. The hawthorn is one of the most respected cardiovascular tonics around. The berries, leaves, and blossoms are used (preferably in conjunction) to make tinctures and teas. They are rich in bioflavonoids, antioxidants, and procyanidins, all of which nourish and tone the heart. The result is that the heart muscle is strengthened, blood pressure is regulated, and the heart beat is normalized. Hawthorn is often used as a preventative, but is also used to treat heart problems.  It is one that must be used regularly, though, as hawthorn does not stay in the body for very long. It is thought that hawthorn helps the emotional heart, too, not just the physical heart.  You'll see it often in grief formulas, especially in combo with milky oats, St John's wort, and lemon balm.

Heart Sprinkles are used as a spice, however, and are not necessarily for preventing or treating heart problems.  Shouldn't our food and snacks be useful, healthy and delicious, though?  A trained herbalist can give more tips on how to use hawthorn for health.  For now, enjoy the Heart Sprinkles!

Heart Sprinkles - a recipe by Rosemary Gladstar 
​
2 parts hawthorn berry powder
1 part cinnamon powder
1/2 part ginger root powder
1/8 part cardamom powder

1. Measure out your ingredients. Mix them well.
2. Put them into a spice bottle, preferably one with a shaker top.
3. Put that stuff on everything! 

What's everything? Well, here's a few ideas:
*sprinkle on oatmeal
*sprinkle on cut fruit (berries, apples, etc)
*mixed into plain yogurt
*sprinkled on a latte
*added to smoothies
*as a truffle/cookie garnish

​

​Of course, don't forget to label your creation.  

Back in the spring of 2020 (Oh, my, remember that year?!) I posted an informational video on harvesting spruce tips.  I had a little tutorial on making spruce sugar which was so much fun, smelled amazing, and burst with possibilities!  But, what possibilities, exactly?  The spruce sugar has sat in my cupboard all these months simply because I wasn't really sure what to do with it.

Until today.

I present to you: Spruce Orange Shortbread Cookies!

I'm a huge fan of shortbread.  I'm not sure why I didn't think to do this earlier.  It's a rather dry dessert, but when it's made right, it's fantastic. The initial snap of the cookie when you bite into it, the melting in the mouth, and the flood of flavour....oh, my! Shortbread as a square is very simple, and usually requires minimal ingredients - butter, flour, and icing sugar.  Cookies are a bit more complicated, but still very simple.

The spruce and orange flavours in this recipe are rather mild, so don't be afraid. It's a delightful experience, and kind of a hoot to tell your dinner guests you're serving them tree parts.

Spruce Orange Shortbread Cookies

1 1/2 cups of butter
2/3 cups of spruce sugar 
1/4 cup icing sugar
zest of one orange
2 1/2 cups flour
1/2 cup cornstarch
1/4 tsp salt

Icing

icing sugar
orange juice
spruce syrup
meringue powder

1. Cream the butter, sugars, and zest.
2. Add the flour, cornstarch and salt.
3. Leave to chill in the refrigerator in an airtight container for at least an hour.
4. Preheat the oven to 350 deg F.
5. Roll out the dough on a lightly floured surface, or on a piece of parchment paper to about a 1/4 inch thickness. Cut out shapes and place on a cookie sheet.  
6. Bake around 10 minutes or until the edges are slightly browned. Do not overcook.
7. Cool completely before icing.
8. The icing is very much 'taste as you go'.  Start with around a cup of icing sugar and a teaspoon of meringue powder. Add orange juice and spruce syrup to obtain a very liquid, streamable icing (think white glue thickness). Adjust the taste to suit yourself by adding more or less of the juice and syrup.  Drizzle over the cooled cookies. Allow to dry completely before storing.

​Enjoy!

Such a pretty tea!  Hibiscus is one of my favourite herbs to infuse.  It's nice to look at, delicious to taste, and makes a super heart healthy drink, too.  Add in the rosehips, hawthorn berries, cloves, and orange peels, and we've got ourselves a winner! In need of some herbs? Find them in the shop!

Rosehip-Hip-Hip-Hibiscus tea is a healthful tea for several reasons.  Let's meet the cast:

Rosehips (Rosa spp.) are well known for their high vitamin C content.  Although this is true of fresh rosehips, it's unfortunate that much of the vitamin C is lost during the drying process.  However, some is better than none! A good quality vitamin C supplement or vitamin C rich foods would be a good addition to your health regimen if this is what you hope to achieve.  There is some information regarding rosehip benefits regarding heart health and seasonal sickness, but more research needs to be done.

Hibiscus (Hibiscus rosa-sinensis) is what turns the tea into that gorgeous pink colour.  Its flavour is a bit tart, but it's a pleasant taste most people love!  Not only is it eye candy, hibiscus is thought to be heart healthy, helping to lower blood pressure and aid in weight loss.   

Hawthorn (Craetagus spp.) might just be one of the best known and widely celebrated heart tonics out there.  Though it's thought that a tincture of the berry, leaf and blossom are the absolute best way to get everything out of the hawthorn tree, berries tend to be used the most in formulas.  Hawthorn berries have a safe, general action on the cardiovascular system, opening up heart vessels, strengthening and regulating the heartbeat, and balancing out blood pressure and cholesterol.

Clove and orange peel, though they are wonderful and beneficial on their own, are in such minute quantities here that they are mostly for taste.

Rosehip-Hip-Hip-Hibiscus Tea

Ingredients:
1 tsp rosehips (cut and sifted, seedless if possible)
1 tsp hawthorn berries 
1 tsp hibiscus blossoms
2 whole cloves
1 tsp orange zest, or to taste
squeeze of orange juice (optional)

​Need any herbs? Visit the shop!
​
Method:
1. Put all the ingredients into a small saucepan over medium-high heat. 
2. Add 1.5 cups of water.
3. Bring to a boil and simmer. You'll simmer it for about 15-20 minutes.
4. Keep an eye on the water level.  After about 15-20 minutes, the water level should have dropped to around 1 cup.  At this point, filter the decoction into your mug.  Sweeten to taste (I suggest honey! Yum!).  

​Enjoy!

One final note...the title of this blog is Rosehip-Hip-Hip-Hibiscus Tea.  This is a LIE! The process of simmering herbs to reduce the water is not a tea or infusion at all.  It's a decoction.  A decoction is mainly used with tough herb parts such as bark, twigs, seeds or hard berries like hawthorn.  It gets the absolute most out of the herbs in a way that an infusion simply couldn't.

** This is fun, right?! And that's all it is for now.  Information on the traditional uses and properties of herbs in this website are for educational use only, and are not to be mistaken for medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA or Health Canada. If you have health issues, concerns, or questions, consult your health care practitioner. **

Here's more info:

https://www.anniesremedy.com/crataegus-monogyna-hawthorn-berry.php
​https://www.webmd.com/vitamins/ai/ingredientmono-527/hawthorn
https://www.anniesremedy.com/hibiscus-sabdariffa.php
​https://www.webmd.com/vitamins/ai/ingredientmono-839/rose-hip

If I were to put all my loves in order of preference, chocolate truffles and herbal concoctions would be very, very high on the list.  Herbal infused chocolate truffles?!  I can't even count that high on the preference list! 

My husband is also a personal favourite of mine.  I'd put him right up there with the truffles...a solid third place, for sure!  I jest, of course, but all three together at once definitely calls for a celebration.  

These truffles are not just your basic, run of the mill chocolate delicacies.  The base of cream and quality chocolate, dipped in a shell of more chocolate is what makes truffles so sinfully delicious - the texture is out of this world.  There's the snap of chocolate shell, then the soft richness of the ganache that melts in your mouth and teases your taste buds.  Herbal infused...now there's the next level up.  I used damiana, rose, ginger, and juniper berries. You can find rose and damiana in my shop. 

Why these herbs?  My aim was a truffle perfect for Valentine's Day.  Damiana and rose rank quite high on the list for aphrodisiac herbs.  Historically, damiana was first used in Mexico by women, who drank it as a tea before lovemaking, and by the Mayans and Aztecs as a sexual stimulant. It has since been used as an aphrodisiac for men and women.   Rose is a well known romancing flower, of which bouquets are given between lovers at Valentine's Day, anniversaries, birthdays, and 'Please forgive me!' days. Therapeutically, though, it is not only thought to promote feelings of relaxation and desire, it is also used for male reproductive health by herbalists.  Its soft, subtle flavour complements the earthy, slightly bitter taste of damiana very well.  Ginger is added partly for taste, but also for its reputation as an aphrodisiac.  It is not as well known for this purpose as damiana and rose, but its scent and effect on the circulatory system place it on the 'must have' herb list.  Juniper, though not strictly an aphrodisiac, is beneficial to the urinary tract, and adds a pleasant taste to the mix.

Making the truffles will take very little actual work, but there is a certain amount of down time when you'll need to infuse, cool, freeze, etc.  A quiet evening at home is the perfect opportunity.

Lovers' Rose and Damiana Truffles

20 oz dark chocolate, chopped finely. I used 65%, but feel free to use darker/lighter as per taste
250 ml heavy cream
1 Tbsp grated ginger
.5 oz damiana herb
.5 oz  rose petals from a reputable source. Flowers from florists are usually sprayed.
1 Tbsp juniper berries 

Need an herb? Visit my shop! 

Method:
1. Place the herbs and cream in a small pot. It will seem like there is too much herb and too little cream, but trust the process!  Adjust the heat to medium-high.  As soon as the cream begins to boil, remove the pot from the heat, cover, and allow to infuse for 15 minutes.

2. While the herbs are infusing, finely chop the chocolate.  Place 8 oz of chocolate into a medium sized heat proof bowl. After the 15 minutes are up, strain the cream through a fine sieve, and pour it into the chocolate.  Press the herbs well to get every bit of cream out, but be quick about it...the cream needs to be hot when poured into the chocolate.  Compost the herbs.  

3. Mix the chocolate and cream well until the chocolate is completely melted.  Once smooth, put it into the freezer.  Check on it every 10 minutes, stirring to keep it evenly hard.  When the chocolate has hardened enough that you can roll it into little balls, its ready.

4.  For this step you may want to keep a bowl of ice water and a towel handy. Cold hands will make this process much easier as your body heat will melt the ganache very quickly.  Roll the chocolate into uniform 1 inch balls and place them on a cold plate or baking sheet.  Return them to the refrigerator to set (about 20 minutes).

5. While the balls are setting, prepare to melt the remaining chocolate in a double boiler.  If you don't have one, it's very easy to DIY.  Place the chocolate in a heatproof bowl over a small pot of water in which you've added a couple inches of water.  Bring the water to a simmer.  The heat from the boiling water will warm the bowl enough to melt the chocolate without the risk of burning it. In the meantime, melt the remaining chocolate in a small double-boiler.  

6. Take the chocolate balls from the refrigerator and reshape them if needed.  With a toothpick or fork, dip the balls one by one into the melted chocolate.  Do so quickly so as not to let them melt.  Let the excess chocolate drip off and place the covered truffle onto a cold plate.  

7. While the chocolate is still warm, sprinkle the truffle with crumpled rose petals or icing sugar.  Allow to set.

8. These are best kept in the fridge.  

Enjoy

This recipe was adapted from Urban Moonshine's webpage. 

As tasty and fun as these truffles are to make (and eat!), they are to be eaten as a treat.  Although tradition and herbal studies have labeled these herbs as 'romance' herbs, each situation is different and should be evaluated by a professional well educated in such matters.  It is possible to be allergic to any type of food.  Be mindful of your own tolerances.
It must be said that this recipe is not intended to diagnose, treat or otherwise be seen as a remedy.  Please consult your health care provider or herbalist for health issues and health advice.

​I love me a good shrub. 😍

For years I started my mornings with lemon water, but then I discovered shrubs. That was it for me! Although I was familiar with oxymels (honey and vinegar infused with herbs), I had never had exposure to shrubs (same as an oxymel, basically, but with the addition of fruit). My first try was with Radicle Root Herbs Heart Opener Shrub. Delicious! For those in the area who want a ready made shrub, hit them up. They have several flavours.  If you're feeling adventurous, you can try making your own.

This recipe is a modification of Rosalee de la Foret 's shrub.  I had no mandarins, so I used oranges. I added an extra bit of clove and spruce, as I like things spicy. ​

​Orange Spruce Shrub

2 oranges
2 inch cinnamon stick
6-7 whole cloves
2-3 sprigs spruce
5-6 star anise
1/3 cup Hawthorne berries
1/2 cup raw honey (I used my dad's 😊)
Apple cider vinegar to fill (unfiltered, unpasteurized, at least 5% acidity)

Place fruit and herbs in a clean mason jar. Add the honey, then the vinegar to fill.   ​

The herbs should be covered. If not, add a bit more vinegar.

Cap with a non metal cover (I place a plastic film barrier between the vinegar and the lid). Don't forget to label it! I write the recipe on the jar. This allows for tweaking or duplicating in the future. Keep in a cool, dark cupboard for 1-2 weeks, shaking daily. Strain into a clean jar and keep in the fridge for up to 6 months.

I like starting my day with a splash of shrub in water. It's also delicious in sparkling water, cocktails, or mixed with oil for a vinaigrette.

​Enjoy!

*This paper was originally written for my course work while gaining my certification in Clinical Herbalism with the school Naturally Healthy, Calhoun, LA.  It was written in 2013 and reflects my study at the time.*

​Echinacea is a popular and much used herb.  It is celebrated for its antiviral, antibacterial and immune-enhancing properties.  Echinacea was especially popular in the 18th and 19th century, but its use declined in the United States with the discovery of antibiotics.  We are seeing a resurgence of its use in the Americas, although its popularity never waned in Europe, especially Germany.  Most of the research on Echinacea has been carried out in Germany, with favourable results.  American studies have not been as positive, but these studies have been criticised.  Apparently, the American studies were not properly controlled, making no account for the quality of Echinacea product tested, nor the parts of the plant or even the species of Echinacea used.
                There are three main Echinacea species used in medicine – Echinacea purpurea, Echinacea angustifolia and Echinacea pallida.  Echinacea spp in general is immunostimulatory, anti-inflammatory, anti-bacterial and vulnerary.  However, each of the three species of Echinacea have slightly different properties.  The roots and tops of E. angustifolia and E. purpurea and the tops of E. pallida contain alkylamides (stimulates airway macrophages and the production of cytokines to help fight off infection).  E. Purpurea contains chicoric acid (stimulates phagocystosis), and E. angustifolia contains quite a bit more echinacoside (anti-inflammatory and encourages wound healing) than the other two species.    The three Echinceas compliment each other.  It is therefore recommended to use a treatment that includes Echinacea purpurea, Echinacea pallida and Echinacea angustifolia.
                There have been issues with treatments being labelled incorrectly, and strengths of the herb varying considerably from product to product.  It is wise to purchase Echinacea spp (and all herbs) from a reputable dealer. 

 *This paper was originally written in 2013 for my course work while earning my certificate in Clinical Herbalism with the school Naturally Healthy in Calhoun, LA.  It reflects my research at that time.*                       

         Dr. Sidney V. and Merrill P. Haas are credited with the development of the Specific Carbohydrate Diet, and biochemist Elaine Gottschall is credited with its popularization and modernization.  Gottschall’s daughter suffered from colitis, and at age 5, the Gottschalls brought her to the Drs. Haas.  The Drs. Haas had written a book entitled Management of Celiac Disease and had been treating people with digestion issues through diet.  Dr. Gottschall’s daughter began a radical version of the Haas’ diet, and within 2 years was symptom free.  Several years later the little girl returned to a normal diet and was still enjoying good health two decades later.
                The Specific Carbohydrate Diet (SCD) is a grain-free, lactose-free and sucrose-free meal plan.  It resembles the popular gluten-free diet, but is quite a bit more restrictive.  According to Gottschall, people suffering of ulcerative colitis, Crohn’s disease, celiac disease, diverticulitis, chronic diarrhea and even certain serious behaviour problems and mental issues such as epilepsy, schizophrenia, mental confusion, autism and bizarre behaviours could be healed through the SCD. 
                The Specific Carbohydrate Diet is built on the premise that these diseases are caused by injuries to the digestive tract.  In a nutshell, it is believed that  undigested foods which remain in the colon can ferment.  This fermentation upsets the delicate flora of the gut and produces a ripe environment for a buildup of microbes, whose waste is harmful to the system.  This bacterial overgrowth can lead to bloating, gas and chronic diarrhea, which in turn causes injury to the small intestinal mucosa.  Over time the microvilli which line the intestine can become damaged, and blunted.  The body will then produce an excess of mucus to protect itself.   This further complicates things by making carbohydrate absorption even more difficult….which brings us back to the beginning of the vicious cycle where those carbohydrates will sit in the digestive tract and further feed the offending microbes.



​
​

*Source: http://btvc.webfactional.com/p/autism-gi-problems/
                The result of this injury to the digestive tract is often serious digestive issues, such as Crohn’s disease, ulcerative colitis, etc.  The effects may be even further reaching, however.  A waste product of the microbes is D-lactic acid.  It is thought that D-lactic acid and other toxic products from these bacteria can enter the brain and “poison” brain cells.  It has been noted that many people suffering from Schizophrenia, for example, also have digestive issues.  Although D-lactic acid can be managed with antibiotics, it is more effective to prevent its formation by cutting off the microbes’ energy source, thus starving it out.  It was noticed that when patients suffering of both digestive and mental issues tried the Specific Carbohydrate Diet, the mental diseases actually began to clear up first, followed by the digestive problems. 
                The Specific Carbohydrate Diet is a very restrictive meal plan.  Gottschall states, “the strictness of this diet cannot be overemphasized nor should the difficulty of adhering to it be minimized…such infringements (allowing a taste of a forbidden food) will seriously delay recovery and it is unwise to undertake this regimen unless you are willing to follow it with fanatical adherence.” (Gottschall, p 50)  The SCD absolutely prohibits sugar, molasses, fructose, corn syrup or any other processed sugar, canned fruits and vegetables, all grains, including rice, corn, wheat, spelt, and others, some legumes, starchy tubers like potatoes, yams and parsnips, seaweeds and seaweed by-products, canned and processed meats, milk and milk products containing lactose, bread, pasta, starchy foods, canola oil, commercial mayonnaise, chocolate, carob, margarine, commercial condiments, any products with FOS, and much more!  Surprisingly this does leave some foods which are permitted.  The SCD follower can consume unprocessed meats, poultry, fish, shellfish, eggs, honey , vegetables (fresh, frozen, raw or cooked), some legumes, unroasted cashews, peanuts in a shell, all-natural peanut butter, certain cheeses, homemade yogurt (fermented for at least 24 hours), certain fruits, some oils, tea, coffee, vinegars and juices with no additives.  A complete list can be obtained in Gotschall’s book “Breaking the Vicious Cycle”.
 
            Gottschall recommends trying it for one month.  Improvement should be noticed by then.  If so, she advises to  continue for at least a year.  Once the symptoms have completely disappeared, another year should be added on to ensure that the gut is healed.  At this point, many people are able to live symptom free and enjoy a normal diet once again, although it is hoped that one would not return to a high-processed, high-sugar lifestyle.
               The Specific Carbohydrate Diet has mixed reviews.  It is not an easy diet to follow.  It is incredibly restrictive, and does not tolerate any cheating.  It requires a good amount of thinking ahead, prepping and planning to be sure that nutritional needs are being met.  Even with careful planning, Gottschall ascertains that the diet could leave a person lacking in certain nutrients.  For this reason, she recommends supplementing with a multi-vitamin (starch, sugar and yeast free).  For those living in the north or who don’t get outside much, vitamin D and vitamin A are recommended as well, preferably through a cod-liver or halibut oil.  Special attention should be given to vitamin B12 and minerals, too.  Gottschall recommends being followed by your doctor through lab tests to be sure deficiencies are dealt with promptly.  She also cautions not to discontinue medications without your doctor’s approval, although they may need to be adjusted as your condition improves. 
                The SCD does not include any grains whatsoever.  This could lead to problems because grains are an important source of fibre, minerals, and vitamins.  It must be said, though, that the Specific Carbohydrate Diet is not a diet for everyone.  It is specifically tailored to people who have digestion issues and whose gut is damaged through the ingestion of certain foods, of which grains is one of them.  The same applies to sugars.  The body does need sugar; there’s no question of that.  However if one’s body is weakened and damaged through the eating of a certain kind of sugar (such as lactose, or disaccharides), eliminating it would have more pros than cons.  As Gottschall outlines in her book, no food should be ingested that the body cannot properly digest.  The Specific Carbohydrate Diet is not meant to be a lifelong therapeutic diet.  It is meant to give the sick body a break from offending foods so that healing can take place and a normal lifestyle can resume.  It is not a diet for everyone.  It should be seen as an emergency measure, and not as a weight loss fad.
                 From a Biblical perspective, the Specific Carbohydrate Diet seems to fall into a neutral zone.  The SCD does not make claims or promises of any kind and does not hail itself as a healing force.  Although SC Dieters would miss out on the blessings of bread and milk, this would only be temporary.  After healing has taken place, one would be free once again to partake in the full range of wonderful and nutritious foods God has provided us. 
                  I would not recommend the Specific Carbohydrate Diet to the average person.  The difficulty in following the diet correctly, coupled with the potential for nutritional deficiencies, would be cause enough for me to hesitate.  However desperate times call for desperate measures.  Should my client suffer from a serious digestive disease and not have seen improvement from anywhere else, I would certainly suggest the Specific Carbohydrate Diet.  I would be very careful to explain the ins and outs of the diet in detail and urge them to be closely followed to keep an eye on vitamin and mineral levels.  Once the symptoms had cleared, and the specified amount of time passed, I would encourage them to try a balanced diet low in sugar, processed foods, and moderate in grains to see how their body tolerates it. 
      
Sources:
Gottschall B.A., M.Sc., Elaine, Breaking the Vicious Cycle, Kirkton Press, Baltimore ON, 1999
http://www.ccfa.org/resources/specific-carbohydrate-diet.html
http://altmedicine.about.com/od/popularhealthdiets/a/specific_carb.htm
http://btvc.webfactional.com/p/autism-gi-problems/