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Gloria,
I will be surprised if your reactions to minute accidental ingestions of "allergens" are more than slight once you are off of Entecort, since you apparently have studied the diet well by now, and strictly maintained it to your knowledge level at this point.
For me, they just serve as a warning to not eat something or somewhere again. I almost never have them anymore, and I don't worry when I do. It won't set you back, I don't think.
Of course, you are still in the early stages of treatment, if I'm not mistaken.
I am rather irregular in reading posts due to my personal situation, but I do try to post when I can, so hope I'm not assuming what isn't true about your treatment.
Yours, Luce
Reply From Heinz Re: Lea & Perrins Worcestershire Sauce
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Luce,
Actually, Gloria has been pursuing her treatment for about a year and a half, now. This thread contains a lot of her history, starting when she tried to wean off Entocort, over 15 months ago. Her case has been a very difficult one, due to the fact that she has double DQ1 genes. IOW, for about a year, it was extremely difficult for her to achieve/maintain remission, even though she was taking Entocort, and following a very strict multi-intolerance diet.
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6730
Tex
Actually, Gloria has been pursuing her treatment for about a year and a half, now. This thread contains a lot of her history, starting when she tried to wean off Entocort, over 15 months ago. Her case has been a very difficult one, due to the fact that she has double DQ1 genes. IOW, for about a year, it was extremely difficult for her to achieve/maintain remission, even though she was taking Entocort, and following a very strict multi-intolerance diet.
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6730
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.
Yes, Tex is correct. Right now I've decided to maintain using one Entocort per day. I'm hoping that given enough time on the Entocort, my gut will heal enough that I'll be able to go off of it without worrying about things like grape juice, lettuce, orange juice, green peppers, etc. - things that are probably not intolerances, but irritants to a raw gut.
It's just been too difficult to determine which foods are irritants and which are intolerances. The list of foods I've eliminated in my quest is getting very long and I don't see any improvement as a result of eliminating any one food. I've probably been in too big of a hurry to get off of Entocort, so I'm content to stay on 3 mg/day for now. I have Normans and solid BMs every day without any hint of D, so I can't complain.
Gloria
It's just been too difficult to determine which foods are irritants and which are intolerances. The list of foods I've eliminated in my quest is getting very long and I don't see any improvement as a result of eliminating any one food. I've probably been in too big of a hurry to get off of Entocort, so I'm content to stay on 3 mg/day for now. I have Normans and solid BMs every day without any hint of D, so I can't complain.
Gloria
You never know what you can do until you have to do it.
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karenswans
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- Joined: Sat Sep 03, 2011 7:12 am
Karen,
You didn't by any chance use a bottle of Worchestershire sauce from the UK, did you?
But look at this quote from the article at the link below:
After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.
It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.
Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.
Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.
Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.
http://www.dailymail.co.uk/femail/food/ ... -skip.html
The red emphasis is mine, of course. After 170 years, it's difficult to say how or if they may have modified the recipe over the years. At any rate, since ingredients seem to vary by country, (which is true of most foods sold internationally), anything is possible, and mix-ups can occur.
Tex
You didn't by any chance use a bottle of Worchestershire sauce from the UK, did you?
http://wiki.answers.com/Q/What_are_Worc ... ngredientsIn the USA a bottle of Worcestershire sauce contains: vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chilli pepper extract.
In the UK a bottle of Worcestershire sauce contains: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavouring.
But look at this quote from the article at the link below:
After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.
It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.
Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.
Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.
Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.
http://www.dailymail.co.uk/femail/food/ ... -skip.html
The red emphasis is mine, of course. After 170 years, it's difficult to say how or if they may have modified the recipe over the years. At any rate, since ingredients seem to vary by country, (which is true of most foods sold internationally), anything is possible, and mix-ups can occur.
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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karenswans
- Adélie Penguin
- Posts: 104
- Joined: Sat Sep 03, 2011 7:12 am
I found that back when I was recovering, any product that contained more than 5 or 6 ingredients, almost always caused problems. I have no idea why, but obviously as the number of ingredients increases, the statistical probably of contamination, or cross-contamination, increases at an accelerated rate. Thus my rule of thumb - any processed food with more than 5 ingredients is highly suspicious, regardless of what the label shows.
Tex
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.