Steve’s SCD Diet Healing Journal: Week 16 – Learning New Cooking Techniques

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 16 Summary:

Fixing my digestion can sure be frustrating sometimes.  Last week was another week that, looking back, all I can do is shake my head.  The first half of the week, my body and symptoms were all over the place.  Then, like the sun finally breaking through a cloud, something changed Wednesday and for the rest of the week I had amazing bathroom performances.  I was pegging the Bristol Stool scale at 4’s for 3 days, it was awesome!

Unfortunately my gas never went away, while it was minimized near the end of the week it is still much higher than “normal” or what I

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would like it to be.  I have been with out yogurt for 3 days now so I’m not sure how that plays into the equation and I ran out of digestive enzymes over the weekend.  Looking forward to the week ahead as I will probably be all over the place again because I will finally have some supplements and I’m going back to the goat yogurt.

I did add raisins last week, I was looking for another snack type food.  Raisins can be problem foods for some because dried fruit is essentially a concentrated version of the normal fruit.  You end up getting the same nutrients from the raisin that you would from a grape but without the water which helps digestion. Also, because raisins are smaller and denser than grapes, it’s very easy to over eat them.  From a nutritional standpoint 1/4 cup of raisins is roughly equal to a cup of grapes and I’m sure there aren’t many of us who just eat a small handful of raisins.  Even though I was able to digest them, I can’t keep them in the house literally.  I ate way to many!

Learning A New Cooking Method

Sometimes I struggle to keep pork in my regular meat rotation.  Last week I picked up some pork tenderloins on sale.  Usually I would have seasoned them, wrapped them in tin foil and then baked the tenderloins at 400 for an hour or so.  The result was usually a decent flavored cut of pork that wasn’t bad to eat but it never really made my mouth water either. That all changed last week when I created the juiciest, most succulent, tenderloin I’ve ever eaten, I may now be addicted to pork!

I used a technique I learned called a dry rub.  For spices I used a salt, paprika, ginger, and cayenne pepper (but you can use any combo). The main point is don’t skimp on the quantity when your dry rubbing a meat.  I’m not including any specific spice amounts because I just winged it, but also because this is about learning new ways to cook not necessarily recipes.  The following steps are for using a dry rub spice mixture.

Tools: oven safe pan, meat thermometer, spices

1.  You want the tenderloin to be warmed up a bit before the cooking so get out of the fridge 30 mins ahead of time

2.  Pre-heat your oven to 425 degrees and heat up an oven safe pan on the stove top at medium to high heat with a light coating of oil (I used coconut)

3.  When your ready to get started wash and then dry the tenderloin with a paper towel or rag

4.  Pour your spice mixture on the meat, rubbing it into the meat and making sure to cover all sides (I created the mix in a little bowl ahead of time)

5.  Next drop your tenderloin into the pan and sear it on all sides until a nice brown outside coating is reached (about 3 mins a side)

6.  Transfer your tenderloin into the oven and set a timer for about 20 minutes

7.  Check your meat temperature, we are looking to pull it out of the oven around 150 degrees (160 is completely done according to the National Pork Board)

8.  When you achieve the proper temperature remove the tenderloin from the oven and cover it with foil for about 10 minutes (the temp will continue rising cooking it completely)

9.  After letting it sit, slice it up and it’s ready to serve, a nice spicy crunch on the outside with a tender, moist meat on the inside

Let me know what you think!  The Zinc article is still in the works just taking longer than expected.

Steven Wright

About 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 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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8 thoughts on “Steve’s SCD Diet Healing Journal: Week 16 – Learning New Cooking Techniques

  1. Avatar

    Steve –
    You say that you added ginger to your rub. Is ginger (in the spice jar) SCD legal? I just spent about 10 minutes at Whole Foods looking through spices and opted not to buy the ginger because I thought it might contain starch.


  2. Avatar

    Hi Steve,
    glad to see you’re still at it! there’s a really simple marinade I picked up from that is delicious on porkchops- mix the juice of one or two oranges with about a half cup of honey (stir it up with a fork and make sure the orange isn’t cold or it will make the honey get hard), marinade in advance or just coat your chops and throw them under the broiler or bake them in the oven. It’s also a great marinade for tenderloins- One time I added frozen cranberries to the equation and the result was one yummy roast!

  3. Avatar
    Steven Wright says:

    Carol – that’s really interesting that they only sell certain meat cuts to Whole Foods, I sure wish there were more Whole Foods across the US and especially here in MI. Maybe you can talk to the Beretta Farms at the market and special order the cuts you want?

  4. Avatar

    Whole Foods, You Don’t Know The Half Of It!

    Yesterday the food demo ladies at my Toronto supermarket were demonstrating Beretta Farms Organic grass fed top sirloin. All they added was a pure sea salt. No rub and yet it was delicious. I asked if needed to marinate it and they said, “no.” It was half the price of regular strip or cap sirloin steak. I was about to buy a piece when I noticed the ladies were cooking a much thinner cut than what was in the butcher’s case, so I ordered it cut thinner. I used my ridged grill pan, similar to theirs and sliced the steak on a slant. ( I did spray a squirt of olive oil on the meat.) When chatting with the demo ladies I told them how I won a big prize for a shopping spree in a fancy mall last year and decided to use it for groceries at the Whole Foods store there instead of designer clothing. I was told that most of the meat at our Whole Foods is supplied by Beretta Organic Farms, which has an impeccable reputation. The steak reps were impressed by my choice of a meat source but pointed out that Beretta beef is also available right where we were, at my market right across the street from where I live, but not their other meats. Aye, there’s the rub 🙁

  5. Avatar
    Steven Wright says:

    Carol – Mini boxes for portion control is great idea! Raw raisins are stage 5 but Cooked are stage 3 according to, the first time I ate them I did cook them (with some butter and carrots yum!) but after I tasted them I couldn’t resist and I ate the rest raw 🙁 . They are now gone and not coming back in the house for the time being because of what I talked about with portion control and because like you said all dried fruit is more advanced. I’m in phase 3 right now.

  6. Avatar

    Dried fruit is an advanced food. Raisins could be troublesome especially when you overindulge. I have tried the mini boxes so as to exercise portion control but have no box control. Raisins cannot be kept in my home. At raisins are Stage 5. Are you at the equivalent phase on your plan?

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