Visit the Microscopic Colitis Foundation Website
Hello to all,
In attempting to sort out food sensitivities, I was wondering if anyone has found that they crave the foods they are sensitive to?
If so, what is that about?
thanks,
Carol
Do you crave foods you are sensitive to?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Carol,
It used to be OH YES, but I'm happy to say NOT ANY MORE.
I think there are several factors in play: gluten grains have a powerful reaction in the body/brain, and are addictive for many people. They also have an effect on blood sugar, and we know the food manufacturers aren't cranking up the sweetness of everything they produce to make us healthier... it's to make us consume more and more.
I read that it takes 90 days for those cravings to go away. It was much faster for me, but I think partly that's because my appetite was so poor when I was sick, that there was just no 'craving' going on. Hope it dissipates quickly for you, too. I was a huge bread/pasta fiend, especially when I was younger. Cheese, too - I thought I would miss that, but I don't. I was sad about eggs, and if I turn out to be able to eat them again some day, I'll be thrilled, but I do not crave them.
I think one reason why I'm so totally over it might be that I don't eat GF baked goods, pastas, etc.. The whole category fell of my radar. When people around me are digging into the French bread and casting me apologetic glances, my only 'emotional' response is to cover my water glass so it doesn't get crumbs in it (that actually happened to me!) I think it might be harder if I were eating something that I compared in memory to That Other Stuff.
Oh - and several of us have had dreams in which we ate something (pasta, bread...), but it wasn't about how wonderful it was, it was more like "OH NO! - I forgot!"... more of an anxiety than a guilty pleasure.
What are you craving?
It used to be OH YES, but I'm happy to say NOT ANY MORE.
I think there are several factors in play: gluten grains have a powerful reaction in the body/brain, and are addictive for many people. They also have an effect on blood sugar, and we know the food manufacturers aren't cranking up the sweetness of everything they produce to make us healthier... it's to make us consume more and more.
I read that it takes 90 days for those cravings to go away. It was much faster for me, but I think partly that's because my appetite was so poor when I was sick, that there was just no 'craving' going on. Hope it dissipates quickly for you, too. I was a huge bread/pasta fiend, especially when I was younger. Cheese, too - I thought I would miss that, but I don't. I was sad about eggs, and if I turn out to be able to eat them again some day, I'll be thrilled, but I do not crave them.
I think one reason why I'm so totally over it might be that I don't eat GF baked goods, pastas, etc.. The whole category fell of my radar. When people around me are digging into the French bread and casting me apologetic glances, my only 'emotional' response is to cover my water glass so it doesn't get crumbs in it (that actually happened to me!) I think it might be harder if I were eating something that I compared in memory to That Other Stuff.
Oh - and several of us have had dreams in which we ate something (pasta, bread...), but it wasn't about how wonderful it was, it was more like "OH NO! - I forgot!"... more of an anxiety than a guilty pleasure.
What are you craving?
Carol,
It's a real effect, not just imagined:
http://www.greatplainslaboratory.com/ho ... eptide.asp
That's why so many new members here have problems sticking with the diet, because gluten and casein are our main offenders, and they fight tooth and nail, to try to convince us to continue to eat them.
Tex
It's a real effect, not just imagined:
http://www.corepsychblog.com/2007/08/ce ... nd-casein/The peptides from gluten [gliadorphin] and casein [casomorphin] are important because they can react with opiate receptors in the brain, thus mimicking the effects of opiate drugs like heroin and morphine. These compounds, called neuropeptides, have been shown to react with areas of the brain such as the temporal lobes, which are involved in speech and auditory integration.
http://www.greatplainslaboratory.com/ho ... eptide.asp
That's why so many new members here have problems sticking with the diet, because gluten and casein are our main offenders, and they fight tooth and nail, to try to convince us to continue to eat them.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
, mostly because they were such a big part of my diet pre-MC. I don't crave gluten anymore, except for the sauces in asian food.-
Gabes-Apg
- Emperor Penguin
- Posts: 8367
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
Carol
my cravings for ingredients that i am not having, mostly occurs at work during lunch time when i smell other peoples foods.
For me, one ingredient will get my intention.
one time someone had an indian dish warming but i could only smell the coriander
another time people making toasted sandwiches it was the cheese that captured my senses.
when i first joined this board and approached the elmination diet it was hard, and the 'old timers' (in time not age) of the board talked about the switch. as time goes on, the cravings will reduce and also when you do smell or see something it doesnt take long for your brain to say, i dont want it.
it takes a while to retrain your brain and your tastebuds, but when you do it is like a switch, you may see or smell a food that you havent had a for while and you start to think about it and within 5 - 10 seconds the want for it it clicks off like a switch, i dont want that food
my cravings for ingredients that i am not having, mostly occurs at work during lunch time when i smell other peoples foods.
For me, one ingredient will get my intention.
one time someone had an indian dish warming but i could only smell the coriander
another time people making toasted sandwiches it was the cheese that captured my senses.
when i first joined this board and approached the elmination diet it was hard, and the 'old timers' (in time not age) of the board talked about the switch. as time goes on, the cravings will reduce and also when you do smell or see something it doesnt take long for your brain to say, i dont want it.
it takes a while to retrain your brain and your tastebuds, but when you do it is like a switch, you may see or smell a food that you havent had a for while and you start to think about it and within 5 - 10 seconds the want for it it clicks off like a switch, i dont want that food
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Carol,
For the most part, I can turn the switch off, as Gabe mentioned. (I'm the "old-timer" who told her about it.) What we mean is, you don't let your mind begin to think about how it would taste, how you used to love it, etc. You stop your thoughts about it as soon as they start. After a while, it is easy to turn it off and it works pretty well.
I have to admit that I long for fruit. I don't think that desire will ever go away. It was especially difficult when I had pneumonia last winter. I really craved it. I've been wishing I could eat fruit all summer, probably because I thought I would be able to by now.
I also would love to eat chocolate on a regular basis. It was my "comfort" food.
I don't long for bread, cakes, doughnuts, and other sweets anymore, but I sure would enjoy eating pizza again!
Gloria
For the most part, I can turn the switch off, as Gabe mentioned. (I'm the "old-timer" who told her about it.) What we mean is, you don't let your mind begin to think about how it would taste, how you used to love it, etc. You stop your thoughts about it as soon as they start. After a while, it is easy to turn it off and it works pretty well.
I have to admit that I long for fruit. I don't think that desire will ever go away. It was especially difficult when I had pneumonia last winter. I really craved it. I've been wishing I could eat fruit all summer, probably because I thought I would be able to by now.
I also would love to eat chocolate on a regular basis. It was my "comfort" food.
I don't long for bread, cakes, doughnuts, and other sweets anymore, but I sure would enjoy eating pizza again!
Gloria
You never know what you can do until you have to do it.
Gloria, that longing for fruit must be a deep part of the human condition. My husband's best friend is from Vietnam, and his connection to mangoes is as profound as is my husband's deep yearning for apples. I think it is just part of who we are meant to be, to rejoice at the moments in the year when fruits ripen! I hope those moments come back into your life, even if it takes some time, maybe one fruit at a time... and hopefully in tune with your garden's seasons, next year.
Sara,
Thank you for your listening ear and understanding heart.
An acquaintance who has problems with fructose says that he's able to eat tomatoes if he first sprinkles glucose tablets on the tomato. I've read that the higher the glucose-fructose ratio, the easier it is to tolerate fructose. Amazingly, I found some glucose powder yesterday in an Indian grocery store. I will be testing it, but it's a little early to try. My BMs are improving, but not what I'd like them to be most of the time, so testing time isn't here yet.
Gloria
Thank you for your listening ear and understanding heart.
An acquaintance who has problems with fructose says that he's able to eat tomatoes if he first sprinkles glucose tablets on the tomato. I've read that the higher the glucose-fructose ratio, the easier it is to tolerate fructose. Amazingly, I found some glucose powder yesterday in an Indian grocery store. I will be testing it, but it's a little early to try. My BMs are improving, but not what I'd like them to be most of the time, so testing time isn't here yet.
Gloria
You never know what you can do until you have to do it.
Gloria - had to smile about your Pizza note :). That's one of the very few foods I still think about. I have posted somewhere on the board that in a moment of "reckless abandonment" I plan on giving it a try (GF of course). Well, the other day such a moment arrived. My SO and I was out for a walk when we happened to pass by a pizza place which supposedly makes excellent GF pizza. I know I can tolerate some cheese, so the open question is tomatoes. However, I've been able to eat fruits, so perhaps they are not so bad and warrant a testing? Of course, who knows what other products they put in the crust?
So I decided the moment had arrived and we walked into the restaurant. I ordered my GF pizza (my SO ordered a greek salad) and sat with great anticipation waiting for it to arrive. It takes a minimum of 20 minutes as they prepare it from scratch in a separate work station. After a little while, Bill's greek salad arrived along with the restaurant Manager. He looked at me and asked the all important question "do you have celiac disease"? My heart sank as my pizza dream was coming to an end - he told me they could not guarantee that there was no cross contamination
.
The amazing thing is that when all was said and done, I was actually somewhat relieved, and another very comforting thought hit me. I was fine with watching Bill eat his greek salad and waiting to walk back home to eat my own safe food. If this had been before my diet changes, I would have been notably disturbed about the postponement of my meal, as I often felt light headed and desperate to eat something. What I'm saying is that my system is a lot more stable and comfortable without the extreme highs and lows that come along with gluten and sugar consumption. Yeah - yet another benefit of my new diet!!!
Love,
Kari
So I decided the moment had arrived and we walked into the restaurant. I ordered my GF pizza (my SO ordered a greek salad) and sat with great anticipation waiting for it to arrive. It takes a minimum of 20 minutes as they prepare it from scratch in a separate work station. After a little while, Bill's greek salad arrived along with the restaurant Manager. He looked at me and asked the all important question "do you have celiac disease"? My heart sank as my pizza dream was coming to an end - he told me they could not guarantee that there was no cross contamination
.The amazing thing is that when all was said and done, I was actually somewhat relieved, and another very comforting thought hit me. I was fine with watching Bill eat his greek salad and waiting to walk back home to eat my own safe food. If this had been before my diet changes, I would have been notably disturbed about the postponement of my meal, as I often felt light headed and desperate to eat something. What I'm saying is that my system is a lot more stable and comfortable without the extreme highs and lows that come along with gluten and sugar consumption. Yeah - yet another benefit of my new diet!!!
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Kari,
FWIW, I satisfy my pizza craving by making my own with Trader Joe's brown rice tortillas, jarred pasta sauce and Daiya DF/SF cheese. I sprinkle italian seasoning and garlic powder on top and bake in the toaster oven. Easiest meal and boy does it satisy the pizza craving.
I did eat a GF pizza with no cheese at a restaurant recently and had no trouble afterwards. Neither did my MIL who is also GF. The place was kind enough to offer unlimited toppings for the GF pizza, so I piled it high with meats and veggies - I did't miss the cheese at all!
FWIW, I satisfy my pizza craving by making my own with Trader Joe's brown rice tortillas, jarred pasta sauce and Daiya DF/SF cheese. I sprinkle italian seasoning and garlic powder on top and bake in the toaster oven. Easiest meal and boy does it satisy the pizza craving.
I did eat a GF pizza with no cheese at a restaurant recently and had no trouble afterwards. Neither did my MIL who is also GF. The place was kind enough to offer unlimited toppings for the GF pizza, so I piled it high with meats and veggies - I did't miss the cheese at all!
Hi Zizzle - you may have given me courage to reignite my pizza dream 
. The thing that really worries me is that if GF pizza is made in the same kitchen as regular pizza - with all that flour flying around, how could cross contamination be avoided ???
Congrats on your first GOLD STAR - I was not to far behind you. I recall some of the posts from last year when we were both newbies .
Love,
Kari
. The thing that really worries me is that if GF pizza is made in the same kitchen as regular pizza - with all that flour flying around, how could cross contamination be avoided ???Congrats on your first GOLD STAR - I was not to far behind you. I recall some of the posts from last year when we were both newbies
.Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Gloria, that's fascinating about the glucose. I can certainly see why you're not eager to experiment till you have some weight gain and further symptom stability... but it's really interesting that it's not simply the sugar itself, but the ratio. My mind rebels against the idea of fructose intolerance being permanent (I do not doubt that it exists, and affects you, of course). It seems like something that "should" go away when healing is more advanced - where as gluten intolerance I consider "forever." But that's more a matter of wishful thinking than science, unfortunately. I wish we understood more about the mechanisms by which 'subsequent' intolerances are brought into play. (For me, that confirmed list is not very long, but might continue to grow.)
Kari & Z, congratulations on your star! Wishing you even greater progress toward health and healing in the next year,
S
Kari & Z, congratulations on your star! Wishing you even greater progress toward health and healing in the next year,
S
Sara,
The inability to digest fructose is a satellite issue of enteritis. The digestive enzymes necessary to split the sugars are produced in the brush border region of the small intestine. When the gut becomes inflamed, (enteritis), the production of those enzymes becomes compromised, and the ability to produce certain enzymes is progressively suppressed, according to a sequential hierarchy. I'm not sure exactly how the individual enzymes are arranged in the hierarchy, but I do know that lactase is the first enzyme to fall by the wayside, when enteritis becomes a problem. It occurs so quickly that even a simple case of the flu will almost always trigger a lactase deficiency, resulting in the inability to digest lactose. The condition is temporary, of course, and as the enteritis disappears, the capacity to produce adequate amounts of lactase usually resumes, (unless lactase deficiency is a chronic problem, of course, due to genetics, or trauma, or whatever.
It's possible to "cheat" and regain some ability to digest lactose, by ingesting a small amount of cocoa. I'm not sure of the exact mechanism involved, but it's been demonstrated that a small amount of cocoa can extend the amount of lactase being produced by up to a factor of 6, thereby extending the amount of lactose that can be digested, proportionally. That's why some people who are lactase-deficient to a limited extent, can sometimes drink chocolate milk without any problems, while regular milk cannot be digested, except in small amounts. I tried it after I had recovered for a while, and it seemed to work.
Anyway, to get on with the discussion, at some point, if the enteritis continues long enough, the ability to produce fructase becomes compromised, and the longer the state of enteritis persists, and the more severe the intensity of inflammation becomes, the more fructase production capacity will be lost, until eventually, the ability to digest fructose will be severely limited. The capacity to produce other enzymes will be affected, also, of course, in a sequential process, and as the enteritis ends, and the gut begins to heal, the ability to produce those enzymes will slowly be restored. As I said, I'm not sure of the exact sequential hierarchy, but I do know that lactase is the first enzyme to be lost, and the last to be restored, as the gut heals.
When I was recovering, I found that I could usually digest the amount of fructose in a single coke, but two would make me sick, (this was without eating any fruit at all). So yes, unless someone is born with the rare genetic inability to digest fructose, the condition should be temporary with MC, (baring permanent intestinal damage of some sort, to the brush border region of the small intestine).
Love,
Tex
The inability to digest fructose is a satellite issue of enteritis. The digestive enzymes necessary to split the sugars are produced in the brush border region of the small intestine. When the gut becomes inflamed, (enteritis), the production of those enzymes becomes compromised, and the ability to produce certain enzymes is progressively suppressed, according to a sequential hierarchy. I'm not sure exactly how the individual enzymes are arranged in the hierarchy, but I do know that lactase is the first enzyme to fall by the wayside, when enteritis becomes a problem. It occurs so quickly that even a simple case of the flu will almost always trigger a lactase deficiency, resulting in the inability to digest lactose. The condition is temporary, of course, and as the enteritis disappears, the capacity to produce adequate amounts of lactase usually resumes, (unless lactase deficiency is a chronic problem, of course, due to genetics, or trauma, or whatever.
It's possible to "cheat" and regain some ability to digest lactose, by ingesting a small amount of cocoa. I'm not sure of the exact mechanism involved, but it's been demonstrated that a small amount of cocoa can extend the amount of lactase being produced by up to a factor of 6, thereby extending the amount of lactose that can be digested, proportionally. That's why some people who are lactase-deficient to a limited extent, can sometimes drink chocolate milk without any problems, while regular milk cannot be digested, except in small amounts. I tried it after I had recovered for a while, and it seemed to work.
Anyway, to get on with the discussion, at some point, if the enteritis continues long enough, the ability to produce fructase becomes compromised, and the longer the state of enteritis persists, and the more severe the intensity of inflammation becomes, the more fructase production capacity will be lost, until eventually, the ability to digest fructose will be severely limited. The capacity to produce other enzymes will be affected, also, of course, in a sequential process, and as the enteritis ends, and the gut begins to heal, the ability to produce those enzymes will slowly be restored. As I said, I'm not sure of the exact sequential hierarchy, but I do know that lactase is the first enzyme to be lost, and the last to be restored, as the gut heals.
When I was recovering, I found that I could usually digest the amount of fructose in a single coke, but two would make me sick, (this was without eating any fruit at all). So yes, unless someone is born with the rare genetic inability to digest fructose, the condition should be temporary with MC, (baring permanent intestinal damage of some sort, to the brush border region of the small intestine).
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Gloria,
Here is an article that discusses the balance between fructose and glucose. It will help guide you in choosing a fruit to test. http://www.mecfs-vic.org.au/sites/www.m ... Gastro.pdf Good luck with the experiment. I know how much you have missed fruit.
Kari and others,
Ahh, the pizza dream! I no longer crave any foods per se, but I certainly find myself daydreaming about enjoying certain foods. The other day I thought longingly of my pizza eating days . . . the chewiness and crunch of the crust, the salty/stringy cheese and the savory tomato suace. I got lost in time for a moment remembering the flavors and textures. But I will never intentionally eat gluten again. My symptoms were too awful and no taste sensation will ever override that.
Mary Beth
Here is an article that discusses the balance between fructose and glucose. It will help guide you in choosing a fruit to test. http://www.mecfs-vic.org.au/sites/www.m ... Gastro.pdf Good luck with the experiment. I know how much you have missed fruit.
Kari and others,
Ahh, the pizza dream! I no longer crave any foods per se, but I certainly find myself daydreaming about enjoying certain foods. The other day I thought longingly of my pizza eating days . . . the chewiness and crunch of the crust, the salty/stringy cheese and the savory tomato suace. I got lost in time for a moment remembering the flavors and textures. But I will never intentionally eat gluten again. My symptoms were too awful and no taste sensation will ever override that.
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
Tex and all,
I can promise I will not be resisting advice to go (and stay) gluten free and eliminate anything else I need to. Being this sick is a powerful motivator. I don't want to go backward. I'm much more concerned about the 'hit' my quality of life has taken and the struggle I've had just keeping up at work. My first gluten free week has gone well.
Thanks for your input and the information.
Carol
I can promise I will not be resisting advice to go (and stay) gluten free and eliminate anything else I need to. Being this sick is a powerful motivator. I don't want to go backward. I'm much more concerned about the 'hit' my quality of life has taken and the struggle I've had just keeping up at work. My first gluten free week has gone well.
Thanks for your input and the information.
Carol