Visit the Microscopic Colitis Foundation Website
Hi to everyone
Just had to share with you all how much better I'm feeling! Thanks to you Tex and all the others who wrote and gave me such wise advice.
I did the huge dose of daily Prednisone for a week (which is how they do things here in South Africa) which thankfully took care of the dreaded D and at the same time I took note of all the dietary advice I'd read on this site and went gluten and dairy free. I've been off the cortisone for 6 days now and to my total amazement all is well and normal on the bowel front so to speak. (I must just say that never in my wildest dreams did I ever think I would be discussing my gastrointestinal tract on a public forum but thats what MC does - any modesty or shyness seems to have flown out of the window!)
I'm still only having bananas and cooked apples on the fruit front but hopefully will be able in time to reintroduce more in the way of fresh fruit and salads. Yesterday with a great deal of nervousness I tried a veggie stirfry with no ill effects which I found very cheering.
Thanks again to you all - I couldn't have done it without you!
Althea
Feeling So Much Better!
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Althea,
It's nice to hear that you're doing so much better, and I hope that your progress continues until you're feeling better than ever before. If your symptoms should return, (as sometimes happens), it might be because you are beginning to react to soy. About half of us have that problem, but hopefully it won't happen to you.
You're very welcome, and thank you for posting an update,
Tex
It's nice to hear that you're doing so much better, and I hope that your progress continues until you're feeling better than ever before. If your symptoms should return, (as sometimes happens), it might be because you are beginning to react to soy. About half of us have that problem, but hopefully it won't happen to you.
You're very welcome, and thank you for posting an update,
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.
-
Althea Baillie
- Posts: 7
- Joined: Mon Mar 12, 2012 1:04 pm
I Really Hope Not.
Thanks Tex. I really hope I don't develop a reaction to soy as I've discovered soya yoghourt and have been eating it by the tubful - mainly to compensate for not being able to have cheese, milk in my coffee or the ordinary yoghourt which I used to practically live on! However I wouldn't have believed a few weeks ago that I could go GF or DF and look at me now! I suppose anything is possible when the alternative is so ghastly!
Althea
[/list]
Althea
[/list]
-
MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
-
Althea Baillie
- Posts: 7
- Joined: Mon Mar 12, 2012 1:04 pm
A (Hopefully Minor) Setback
Thanks Maggie for replying and for the good wishes. Unfortunately have had a bit of a set back today and have had to resort to Imodium again. I think I got a bit too enthusiastic about veggies and as they were all mixed up I don't know which one!
Anyway at least I now I can formulate a plan of action whereas before joining this forum I hadn't a clue. I also find it very informative to read everyone elses' food intolerances - there was a bit of corn on the cob in the mixture so maybe it was that?
maybe it was that?
Keep well and happy birding! Althea
Anyway at least I now I can formulate a plan of action whereas before joining this forum I hadn't a clue. I also find it very informative to read everyone elses' food intolerances - there was a bit of corn on the cob in the mixture so maybe it was that?
maybe it was that?
Keep well and happy birding! Althea
Corn in the roasting ear stage is still at the level of maturity where the sugar in the kernels has not yet been converted to starch. That gives it such a high sugar content that it is prone to causing fermentation, gas, and diarrhea, even for most people who don't have MC.
If the ear is left on the stalk, as the kernels dry down, (and the shucks begin to lose their green color), the sugar is converted into starch, (but, of course, it's way past the roasting ear stage, at that point.
Tex
If the ear is left on the stalk, as the kernels dry down, (and the shucks begin to lose their green color), the sugar is converted into starch, (but, of course, it's way past the roasting ear stage, at that point.
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.
-
Althea Baillie
- Posts: 7
- Joined: Mon Mar 12, 2012 1:04 pm
Thanks for the Advice
Thanks Tex. What a lot to learn! I'm so glad and grateful to have found this forum - otherwise who knows how many years I would have gone on floundering in a sea of misinformation! Better today as I've stuck to the cooked apples and rice and chicken. Tomorrow as they say is another day. One question - does goats milk cheese also contain casein? Althea
Yes it does, and unfortunately, those of us who are casein-sensitive, who have tried it, have found that it doesn't work for us, either.
That said, there are two different types of casein, namely, alpha-s1-casein, and beta-Casein. These two types appear in varying percentages in cow's milk, depending on the breed of the cow. Most of the most popular dairy cow breeds, (IOW, the ones that tend to produce the most milk), have predominately alpha-s1-casein, and lower percentages of the beta-casein. Goats also have differing percentages of these two casein types, depending on the breed of the goat. In general, I believe that most milk goats tend to produce milk with lower percentages of alpha-s1-casein, and higher percentages of beta-casein.
Unless I am mistaken, most of us who are casein-sensitive, are sensitive to the alpha-s1-casein type, (this is the one most commonly tested for, because it's the most common). Of course, that doesn't mean that we might not be sensitive to the beta-casein type, also, or even instead of being sensitive to the alpha-s1-casein type.
Therefore, using goat milk will probably reduce the level of reactivity, due to the lower alpha-s1-casein content, especially if milk is selected from goat breeds that are considered to be in the lowest alpha-s1-casein category.
The problem, however, is that those of us who are sensitive to casein, are typically sensitive to very tiny amounts. Therefore, it is very likely that even goat milk from the breeds with the most favorable alpha/beta ratio, would still cause us to react. Here's some reference material on this, if you want to read more about it. The second reference, for example, clearly shows that goat milk with the least amount of alpha-s1-casein, (type GM2, in the test), showed the lowest level of reactivity, when tested on guinea pigs. As you can see from the test results, though, the animals still developed a sensitization, even on the GM2 milk.
http://www.gardenharvest.org/milkbenefits.htm
http://cat.inist.fr/?aModele=afficheN&cpsidt=1108213
The bottom line seems to be that goats milk is not as allerginec as cow's milk, but it still doesn't offer a solution.
Tex
That said, there are two different types of casein, namely, alpha-s1-casein, and beta-Casein. These two types appear in varying percentages in cow's milk, depending on the breed of the cow. Most of the most popular dairy cow breeds, (IOW, the ones that tend to produce the most milk), have predominately alpha-s1-casein, and lower percentages of the beta-casein. Goats also have differing percentages of these two casein types, depending on the breed of the goat. In general, I believe that most milk goats tend to produce milk with lower percentages of alpha-s1-casein, and higher percentages of beta-casein.
Unless I am mistaken, most of us who are casein-sensitive, are sensitive to the alpha-s1-casein type, (this is the one most commonly tested for, because it's the most common). Of course, that doesn't mean that we might not be sensitive to the beta-casein type, also, or even instead of being sensitive to the alpha-s1-casein type.
Therefore, using goat milk will probably reduce the level of reactivity, due to the lower alpha-s1-casein content, especially if milk is selected from goat breeds that are considered to be in the lowest alpha-s1-casein category.
The problem, however, is that those of us who are sensitive to casein, are typically sensitive to very tiny amounts. Therefore, it is very likely that even goat milk from the breeds with the most favorable alpha/beta ratio, would still cause us to react. Here's some reference material on this, if you want to read more about it. The second reference, for example, clearly shows that goat milk with the least amount of alpha-s1-casein, (type GM2, in the test), showed the lowest level of reactivity, when tested on guinea pigs. As you can see from the test results, though, the animals still developed a sensitization, even on the GM2 milk.
http://www.gardenharvest.org/milkbenefits.htm
http://cat.inist.fr/?aModele=afficheN&cpsidt=1108213
The bottom line seems to be that goats milk is not as allerginec as cow's milk, but it still doesn't offer a solution.
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.
Hi Tex,
Thanks for the links on goats. My farmer's market guy is going to be impressed when I ask him is breed of goats. Always love your agonomic tie outs to our discussions in fact I think they are one of my favorite parts of this board. I'm going to read the links a little bit carefully.
I kept meaning to tell you we love, love, love the agronomic discussions. Brandy
Thanks for the links on goats. My farmer's market guy is going to be impressed when I ask him is breed of goats. Always love your agonomic tie outs to our discussions in fact I think they are one of my favorite parts of this board. I'm going to read the links a little bit carefully.
I kept meaning to tell you we love, love, love the agronomic discussions. Brandy
Well thanks,
I'm always afraid that I'm probably boring a lot of folks, so it's nice to see that not everyone considers it to be a total waste of good bandwidth.
Another problem with the casein type is that certain animals produce much higher levels of one type over the other, regardless of the average for the breed, and it may even depend to some extent on their point in the lactation cycle.
In general, Spanish and African-derived breeds appear to do better than the Swiss breeds, at producing the alpha-s1-casein. Cheese producers probably seek out breeds that produce high ratios of alpha-s1-casein, because it has much better yield, due to the better butterfat content. It appears to me that the best breed choices would be Nigerian Dwarf, Nubian, and LaMancha, if you're going to try to optimize a source by breed selection. Here's an article about testing milk from American diary goats, that you might find interesting:
http://jas.fass.org/content/87/11/3464.full
Tex
I'm always afraid that I'm probably boring a lot of folks, so it's nice to see that not everyone considers it to be a total waste of good bandwidth.
Another problem with the casein type is that certain animals produce much higher levels of one type over the other, regardless of the average for the breed, and it may even depend to some extent on their point in the lactation cycle.
In general, Spanish and African-derived breeds appear to do better than the Swiss breeds, at producing the alpha-s1-casein. Cheese producers probably seek out breeds that produce high ratios of alpha-s1-casein, because it has much better yield, due to the better butterfat content. It appears to me that the best breed choices would be Nigerian Dwarf, Nubian, and LaMancha, if you're going to try to optimize a source by breed selection. Here's an article about testing milk from American diary goats, that you might find interesting:
http://jas.fass.org/content/87/11/3464.full
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.