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So, do us Cs eat more fiber? I am on day 7 0r 8 with no action in spite of stool softeners. What can I do to "encourage" action without inviting D?
Sara suggested prunes, juice and fruit. Very high fiber. I have been eating and drinking, but so far no joy.
Do I eat potato skins? Smoothies with fresh fruit? Fresh fruit and veggies? I am SO confused!
Fibre
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I was only diagnosed 6 months ago, but I was told LOW fiber, not high, because high fiber is indigestible, and people with MC need bland, easy-to-digest foods. That being said, now that I'm relatively stable, I've been testing foods, adding them one by one back into my diet. Lettuce (high fiber) caused explosive D. Beans (legumes) don't cause D, but lots of gas, which isn't pleasant, either. If you're having C, maybe try a probiotic. That seems to normalize the digestive system whether your problem is C or D!
Pat C.
"Don't sweat the small stuff.
P.S. (It's all small stuff!)"
"Don't sweat the small stuff.
P.S. (It's all small stuff!)"
Is that even possible? For anyone?Lesley wrote:I really don't know how to get things moving without D!
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.
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Sheila
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This is not something I have tried, or ever will, God willing, but my late step-father always swore by prune juice. After my DH had knee surgery and was stopped up the physical therapist suggested something he called the "bomb". It consists of a cap of MOM, a cap of prune juice and a cap of warm water. Pretty disgusting but it did work. The bomb would probably cause D but just prune juice might work. Right now DH is totally stopped up and we may have to resort to lactulose as an emergency measure. With that stuff, you take it, get a book and make yourself comfortable on the toilet and wait for the explosion.
BTW, Lesley, if my GI refused to look at my Entero lab results, he would be history. As it was he told me that the tests were controversial but when he saw the gene test results he did admit that I probably had celiac. I gave him the address for this website and told him he would find it interesting. Don't know if he every logged in.
Sheila
BTW, Lesley, if my GI refused to look at my Entero lab results, he would be history. As it was he told me that the tests were controversial but when he saw the gene test results he did admit that I probably had celiac. I gave him the address for this website and told him he would find it interesting. Don't know if he every logged in.
Sheila
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
Prune juice helped my mother - it was her aide's idea. For her, it was pretty gentle, but nothing feels gentle when our MC symptoms are really in high gear, unfortunately - C or D.
Good luck, Lesley, and good luck to your husband, Sheila. Lactulose does not sound like fun... actually, it sounds kind of like MC. Sigh...
We just remembered that, long ago, we used to cook with ghee in the tagine we're using for tonight's dinner. So, perhaps I will soon have some unwelcome knowledge about my reaction to ghee
(I made sure I know where the Pepto is, just in case - and I believe the risk is relatively low, or I'd be ordering a new tagine online right now... here's hoping it doesn't come to that.)
Sorry for the tangent. I really do believe that "chronically sidetracked" may be a pervasive, lifelong symptom for me. I bet if I were in elementary school right now, I'd get some "kid is in a dream state" Dx, and maybe Rx, instead of a celiac test.
Sara
Good luck, Lesley, and good luck to your husband, Sheila. Lactulose does not sound like fun... actually, it sounds kind of like MC. Sigh...
We just remembered that, long ago, we used to cook with ghee in the tagine we're using for tonight's dinner. So, perhaps I will soon have some unwelcome knowledge about my reaction to ghee
(I made sure I know where the Pepto is, just in case - and I believe the risk is relatively low, or I'd be ordering a new tagine online right now... here's hoping it doesn't come to that.)Sorry for the tangent. I really do believe that "chronically sidetracked" may be a pervasive, lifelong symptom for me. I bet if I were in elementary school right now, I'd get some "kid is in a dream state" Dx, and maybe Rx, instead of a celiac test.
Sara
I just want a NORMAN! Without pieces of food in it. Is that too much to ask? I guess it is!
Sheila, I am one of those weird people who actually like prunes. They don't help much.
Lactulose - that stuff is SO horrible. My GI gave it to me, and my PCP told me to stop it right away because it is too strong.
Before MC I used something called Swiss Kris. It really is good, and pretty gentle as these things go. Of course, with my gut, I needed a huge amount to get a Norman. I wasn't getting D, but I had to take an awful lot of SK to get it going.
Sheila - He is. I gave him the benefit of the doubt because he at least dx'd MC, but when he told me that MRT and enterolab are, to put it mildly, (and I am more or less quoting him) dubious. He wouldn't refer me there, so I could get Kaiser to pay part of it, and he said he was sure they were less than professional.
I must call Enterolab tomorrow and ask them for a copy of the results for the new doc. If, with my largely dead memory, I remember.
If he won't accept it I do not know what I will do. To whom I will turn. It's all private from there, and can't do it on a permanent basis
I didn't do the gene test, unfortunately. If I have to I will
Sara, tangents are my expertise. My son says you need a map of my brain that changes like a GPS to follow my jumps.
Do you think a tagine will hold ghee for so long? Seems doubtful. I have never actually had one. I always made tagine in a regular pot, and I made it often. It looks nicer in a tagine, but the taste is pretty similar.
I wish prunes or prune juice would help me. I would eat a whole pack, or drink bottles of the stuff.
Sheila, I am one of those weird people who actually like prunes. They don't help much.
Lactulose - that stuff is SO horrible. My GI gave it to me, and my PCP told me to stop it right away because it is too strong.
Before MC I used something called Swiss Kris. It really is good, and pretty gentle as these things go. Of course, with my gut, I needed a huge amount to get a Norman. I wasn't getting D, but I had to take an awful lot of SK to get it going.
Sheila - He is. I gave him the benefit of the doubt because he at least dx'd MC, but when he told me that MRT and enterolab are, to put it mildly, (and I am more or less quoting him) dubious. He wouldn't refer me there, so I could get Kaiser to pay part of it, and he said he was sure they were less than professional.
I must call Enterolab tomorrow and ask them for a copy of the results for the new doc. If, with my largely dead memory, I remember.
If he won't accept it I do not know what I will do. To whom I will turn. It's all private from there, and can't do it on a permanent basis
I didn't do the gene test, unfortunately. If I have to I willSara, tangents are my expertise. My son says you need a map of my brain that changes like a GPS to follow my jumps.
Do you think a tagine will hold ghee for so long? Seems doubtful. I have never actually had one. I always made tagine in a regular pot, and I made it often. It looks nicer in a tagine, but the taste is pretty similar.
I wish prunes or prune juice would help me. I would eat a whole pack, or drink bottles of the stuff.
Sara, what did you make?
I made a focaccia bread this morning. It's delicious, except it stuck to the pan. I figured I have to get going, so I might as well try it. Oatmeal doesn't seem to cause D. Or any BM.
Deb - I didn't create an account. I will ask them what I should do. They should be able to email it to me. They did it last time. I can't find the email now. I need a new one. Thanks for reminding me
I made a focaccia bread this morning. It's delicious, except it stuck to the pan. I figured I have to get going, so I might as well try it. Oatmeal doesn't seem to cause D. Or any BM.
Deb - I didn't create an account. I will ask them what I should do. They should be able to email it to me. They did it last time. I can't find the email now. I need a new one. Thanks for reminding me
Lesley,
My husband made the tagine with boneless chicken thighs, sweet potatoes and (frozen) artichoke hearts, raz al-hanout, and shallots. Oh - and preserved lemons (not too much, but yum).
I haven't yet served tagine with cauliflower-cous, come to think of it. Putting that on the agenda.
This morning I made patties with mashed potatoes (lemon juice, no milk-analog) and smoked salmon, and a little dill. I used a little coconut flour - it's hard to predict amounts, because potatoes vary so much (by variety, size, time of year, etc.). We fried them on the griddle and topped them with a more premium smoked salmon.
Enterolab re-mailed my results at once, when there was some confusion. They're terrific.
My husband made the tagine with boneless chicken thighs, sweet potatoes and (frozen) artichoke hearts, raz al-hanout, and shallots. Oh - and preserved lemons (not too much, but yum).
I haven't yet served tagine with cauliflower-cous, come to think of it. Putting that on the agenda.
This morning I made patties with mashed potatoes (lemon juice, no milk-analog) and smoked salmon, and a little dill. I used a little coconut flour - it's hard to predict amounts, because potatoes vary so much (by variety, size, time of year, etc.). We fried them on the griddle and topped them with a more premium smoked salmon.
Enterolab re-mailed my results at once, when there was some confusion. They're terrific.
Sounds delicious. The salmon patties sound wonderful too.
I ate the focaccia with smoked salmon for protein. So far it hasn't started D, but the C and the headache are driving me mad enough!
Do you make your own preserved lemon? As for raz al-hanout, it's too spicy for me mostly, so I usually use my own spices to get a flavor I like. I made meat patties (not muffins because the muffin tin doesn't fit in my small oven) and flavored them with corianer, cumin, turmeric, and a little cinnamon, and made a note that I need to get cloves on my next trip to the market. Chili and pepper don's agree with me.
It's funny. Those are the flavors I am drawn to unless I am making something specifically French, or Italian, or in that tradition. Otherwise I seem to use the middle eastern flavors liberally.
I called Enterolab and they have already sent me an email to print out.
I ate the focaccia with smoked salmon for protein. So far it hasn't started D, but the C and the headache are driving me mad enough!
Do you make your own preserved lemon? As for raz al-hanout, it's too spicy for me mostly, so I usually use my own spices to get a flavor I like. I made meat patties (not muffins because the muffin tin doesn't fit in my small oven) and flavored them with corianer, cumin, turmeric, and a little cinnamon, and made a note that I need to get cloves on my next trip to the market. Chili and pepper don's agree with me.
It's funny. Those are the flavors I am drawn to unless I am making something specifically French, or Italian, or in that tradition. Otherwise I seem to use the middle eastern flavors liberally.
I called Enterolab and they have already sent me an email to print out.
I haven't yet made my own preserved lemon, mostly because a friend does (she used meyer lemons - very different). And the preserved lemon I can buy locally is that special lemon variety, which I can't get here fresh. We got the tagine as a gift, and it came with an even better commercial preserved lemon variety, but I haven't been able to find that one since...
We have two local sources for raz al-hanout, and neither is terribly spicy. I love those flavors, too (my grandmother was born in Beirut - it's a very hamish flavor to me, and I can't believe I just typed that combo in a single parenthetical statement...). I also like making dishes with unexpected flavors; I used to make a pasta dish that looked traditional Italian at a glance, but it had refried beans and salsa instead of regular tomato sauce. Sort of fusion-meets-improv...
My husband said the salmon patties would be good with caviar.
Glad you have the Enterolab info at hand,
S
We have two local sources for raz al-hanout, and neither is terribly spicy. I love those flavors, too (my grandmother was born in Beirut - it's a very hamish flavor to me, and I can't believe I just typed that combo in a single parenthetical statement...). I also like making dishes with unexpected flavors; I used to make a pasta dish that looked traditional Italian at a glance, but it had refried beans and salsa instead of regular tomato sauce. Sort of fusion-meets-improv...
My husband said the salmon patties would be good with caviar.
Glad you have the Enterolab info at hand,
S
What - Beirut and hamish? Not if you come from Israel it isn't. There are a lot of Sephardi Jews that like kneidl and gefilte fish. And they speak Yiddish.
There is one store that I know of that sells Meyer lemons. It's a Jewish/Persian grocery, selling tons of stuff you can't get anywhere else, and super cheap.
When I was in full veggie mode I would sharpen my elbows (needed them) and buy $10 worth of wonderful produce (NOT organic, and I have been buying the little produce I buy organic, even though Tex says it's not worth it. I figure whatever chemicals I prevent going into my damaged gut is worth it.
I have made pickled and preserved lemons when I had a lemon tree outside. Not Meyer, but I couldn't bear to waste them, so every year I dutifully made lemon sorbet, lemon cakes, limoncello and pickled and preserved away. I always had WAY too much. Everyone had lemon trees, so I could only give my dishes or drinks as gifts.
There is one store that I know of that sells Meyer lemons. It's a Jewish/Persian grocery, selling tons of stuff you can't get anywhere else, and super cheap.
When I was in full veggie mode I would sharpen my elbows (needed them) and buy $10 worth of wonderful produce (NOT organic, and I have been buying the little produce I buy organic, even though Tex says it's not worth it. I figure whatever chemicals I prevent going into my damaged gut is worth it.
I have made pickled and preserved lemons when I had a lemon tree outside. Not Meyer, but I couldn't bear to waste them, so every year I dutifully made lemon sorbet, lemon cakes, limoncello and pickled and preserved away. I always had WAY too much. Everyone had lemon trees, so I could only give my dishes or drinks as gifts.