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It's way tougher for me to be soy and dairy free, too.
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Hi Brenda,
When we develop a disease such as MC, something inside of us dies. We realize that many of the things that we took for granted in our previous life, things that we enjoyed so much, are now gone forever, and we will be forced to learn to get by without them. Because of that, we tend to go through the same pattern of grief outlined by the Kübler-Ross model, which describes, in five discrete stages, the process by which people deal with grief and tragedy. (You're probably familiar with this, since it was introduced in a 1969 book titled "On Death and Dying", by Elisabeth Kübler-Ross.) The stages, of course, are known as the "Five Stages of Grief":
1. Denial: "This can't be happening."
2. Anger: "Why me? It's not fair!"
3. Bargaining: "Just let me get better so that I can get out of the house, again."
4. Depression: "I'm so sad, why bother with anything?"
5. Acceptance: "I can't fight it, so I may as well learn to live with it."
I think that in our special case, we also go through another stage - namely:
6. Enlightenment: "I may not be able to cure it, but I can certainly learn to control it, and by doing that, I can get my life back."
You seem to be at the second stage at this point, and I can assure you that we all go through every stage, before we get to the final one. Hopefully, being aware of this pattern may allow you to bypass, or at least minimize some of the misery along the way, and make the trip faster.
You can find a lot of helpful information about the diet in this forum, such as links to lists of restaurants with gluten-free menus:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=6
Tex
When we develop a disease such as MC, something inside of us dies. We realize that many of the things that we took for granted in our previous life, things that we enjoyed so much, are now gone forever, and we will be forced to learn to get by without them. Because of that, we tend to go through the same pattern of grief outlined by the Kübler-Ross model, which describes, in five discrete stages, the process by which people deal with grief and tragedy. (You're probably familiar with this, since it was introduced in a 1969 book titled "On Death and Dying", by Elisabeth Kübler-Ross.) The stages, of course, are known as the "Five Stages of Grief":
1. Denial: "This can't be happening."
2. Anger: "Why me? It's not fair!"
3. Bargaining: "Just let me get better so that I can get out of the house, again."
4. Depression: "I'm so sad, why bother with anything?"
5. Acceptance: "I can't fight it, so I may as well learn to live with it."
I think that in our special case, we also go through another stage - namely:
6. Enlightenment: "I may not be able to cure it, but I can certainly learn to control it, and by doing that, I can get my life back."
You seem to be at the second stage at this point, and I can assure you that we all go through every stage, before we get to the final one. Hopefully, being aware of this pattern may allow you to bypass, or at least minimize some of the misery along the way, and make the trip faster.
You can find a lot of helpful information about the diet in this forum, such as links to lists of restaurants with gluten-free menus:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=6
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, as Joan pointed out, buckwheat is not related to wheat, nor is it even a grass. It's a true paleo food, so it should be safe for anyone. I have no idea why it was named the way it is, in the first place. You may come across quinoa in the health food stores, also, and it is an ancient grain that is not related to wheat either, so it's safe to eat. Both buckwheat and quinoa are rather bland tasting, though, so you may need to spice them up a little with maple syrup, or fruit, or berries, or see Dee's Kitchen for some ideas for cooking them.
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.
Buckwheat
"What Grains are Allowed?
At first the impression is that there is little left to eat. A common question is "what do I have for breakfast?". Luckily there are many gluten free grains and seeds and they are becoming more common in manufactured foods. The gluten free grains and seeds are: quinoa, rice, corn, amaranth, buckwheat, flaxseeds, and millet. There are many other ingredients used in gluten free products such as potato, arrowroot, sago, sorghum, tapioca and teff."
I had a VERY bad experience with flax GF waffles so I steer clear of flax.
At first the impression is that there is little left to eat. A common question is "what do I have for breakfast?". Luckily there are many gluten free grains and seeds and they are becoming more common in manufactured foods. The gluten free grains and seeds are: quinoa, rice, corn, amaranth, buckwheat, flaxseeds, and millet. There are many other ingredients used in gluten free products such as potato, arrowroot, sago, sorghum, tapioca and teff."
I had a VERY bad experience with flax GF waffles so I steer clear of flax.
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
your right, buckwheat pancakes tasted like "soil" according to my daughter haha
I made a spinach pita for the family tonight and cheated and had a small square,, I know stupid of me, feta cheese, spinach, onion, although onions dont really bother me. I am just so damn hungry sometimes and If I even look at another chicken tonight I'll scream!
I made a spinach pita for the family tonight and cheated and had a small square,, I know stupid of me, feta cheese, spinach, onion, although onions dont really bother me. I am just so damn hungry sometimes and If I even look at another chicken tonight I'll scream!
Brenda,
I don't believe I've welcomed you yet, so
You've already been given some great advice. You asked about eating out and Joan mentioned some GF restaurants. We all usually find that we have to be very careful when eating out. Many of us are not only intolerant to gluten, but also to dairy and soy. When you eat out, you need to make sure that you ask your waiter about any other ingredients that bother you. Some people bring a card to give to the waiter with a list of their intolerances on it.
If you can eat eggs, breakfast out is pretty easy. Just don't eat any toast or pancakes! I usually ask if they'll substitute fruit. A plain hamburger without a bun works for lunch. I've been able tolerate Arby's roast beef (using my own GF bun) and their potato cakes. We don't recommend eating salads until you're healed. I also don't recommend that you eat any restaurant soups because they usually have gluten, soy or milk in them. Dinner is easy if you eat a steak or hamburger and a baked potato with olive oil as Joan suggested. I think you mentioned that you're dairy-intolerant, so make sure that any vegetables are free of sauces and butter. If you're not intolerant to corn, you might be able to eat at a Mexican restaurant, making sure that you order corn shells instead of flour shells. The rice seems to be OK for me. You can ask them to withhold the cheese and sour cream. Guacamole is OK and also tomatoes, if you can tolerate them.
Tex,
Thank you for posting the Five Stages of Grief. Oddly, I've been thinking about posting them myself the last week or so. I think those five stages apply to many more situations than diseases or death. I read the book when it first came out and have found helpful to recognize the stages many times during my life. It puts one's feelings in perspective and makes you realize that what you're feeling is perfectly normal.
Joan,
DH and I ate at Outback Steakhouse Tuesday night. I ordered a baked potato and a burger without a bun, cheese or onions. When it arrived, it had a slice of melted cheese on top. I told the waiter that I couldn't eat the cheese and he took it back. Then the manager came and profusely apologized to me and said they were cooking a new entree for me. He personally brought it to me and said my meal would be on the house! I told him that it wasn't necessary to do that, but he said he wanted to make sure his customers were happy. I remembered to bring my jar of ghee and homemade mayonnaise, so I didn't need to ask for the olive oil.
Gloria
I don't believe I've welcomed you yet, so
You've already been given some great advice. You asked about eating out and Joan mentioned some GF restaurants. We all usually find that we have to be very careful when eating out. Many of us are not only intolerant to gluten, but also to dairy and soy. When you eat out, you need to make sure that you ask your waiter about any other ingredients that bother you. Some people bring a card to give to the waiter with a list of their intolerances on it.If you can eat eggs, breakfast out is pretty easy. Just don't eat any toast or pancakes! I usually ask if they'll substitute fruit. A plain hamburger without a bun works for lunch. I've been able tolerate Arby's roast beef (using my own GF bun) and their potato cakes. We don't recommend eating salads until you're healed. I also don't recommend that you eat any restaurant soups because they usually have gluten, soy or milk in them. Dinner is easy if you eat a steak or hamburger and a baked potato with olive oil as Joan suggested. I think you mentioned that you're dairy-intolerant, so make sure that any vegetables are free of sauces and butter. If you're not intolerant to corn, you might be able to eat at a Mexican restaurant, making sure that you order corn shells instead of flour shells. The rice seems to be OK for me. You can ask them to withhold the cheese and sour cream. Guacamole is OK and also tomatoes, if you can tolerate them.
Tex,
Thank you for posting the Five Stages of Grief. Oddly, I've been thinking about posting them myself the last week or so. I think those five stages apply to many more situations than diseases or death. I read the book when it first came out and have found helpful to recognize the stages many times during my life. It puts one's feelings in perspective and makes you realize that what you're feeling is perfectly normal.
Joan,
DH and I ate at Outback Steakhouse Tuesday night. I ordered a baked potato and a burger without a bun, cheese or onions. When it arrived, it had a slice of melted cheese on top. I told the waiter that I couldn't eat the cheese and he took it back. Then the manager came and profusely apologized to me and said they were cooking a new entree for me. He personally brought it to me and said my meal would be on the house! I told him that it wasn't necessary to do that, but he said he wanted to make sure his customers were happy. I remembered to bring my jar of ghee and homemade mayonnaise, so I didn't need to ask for the olive oil.
Gloria
You never know what you can do until you have to do it.
Glad you had a good experience at Outback. I was very happy when my waitress realized the chicken breast for an artichoke dish (I think) wasn't pre-seasoned. I need to watch my cholesterol or I'd do hamburgers and steak......
I found out today that my liver scores are up and I have to have an ultrasound. I already know I have a gallstone. I have no pain from it, YET.
I found out today that my liver scores are up and I have to have an ultrasound. I already know I have a gallstone. I have no pain from it, YET.
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
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MaggieRedwings
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- Location: SE Pennsylvania
Morning All,
Tex - I also want to thank you for the 5 stages - I need to remember them at times since I can get quite down some times.
RE: flax and sorgum - I have found that both really do not work for me. I have adverse reactions every time I have tried them. What works for some and is considered GF does not always work for others.
Brenda - It will get better and for some it is just a bit longer of a road.
Love, Maggie
Tex - I also want to thank you for the 5 stages - I need to remember them at times since I can get quite down some times.
RE: flax and sorgum - I have found that both really do not work for me. I have adverse reactions every time I have tried them. What works for some and is considered GF does not always work for others.
Brenda - It will get better and for some it is just a bit longer of a road.
Love, Maggie
Maggie Scarpone
___________________
Resident Birder - I live to bird and enjoy life!
___________________
Resident Birder - I live to bird and enjoy life!
Maggie,
I had the same experience with sorghum. I've never tried flax seed - only the oil, and I understand that the primary problem with flaxseed is in the hull, (which is not in the oil, of course).
I believe that the amino acids in sorghum are very, very similar to corn, so I would guess that anyone who has a problem with corn, will probably also have a problem with sorghum. I can eat corn, now that my gut has healed, but I've never tried sorghum again. I only tried sorghum flour when I was looking for variety, back when my diet was very restricted, and none of the mixes that I tried, that contained sorghum flour, would work for me, back then.
Love,
Tex
I had the same experience with sorghum. I've never tried flax seed - only the oil, and I understand that the primary problem with flaxseed is in the hull, (which is not in the oil, of course).
I believe that the amino acids in sorghum are very, very similar to corn, so I would guess that anyone who has a problem with corn, will probably also have a problem with sorghum. I can eat corn, now that my gut has healed, but I've never tried sorghum again. I only tried sorghum flour when I was looking for variety, back when my diet was very restricted, and none of the mixes that I tried, that contained sorghum flour, would work for me, back then.
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.
Brenda,
Sorry to be so late in welcoming you. You've gotten a lot of really great advice and discussion started, and I don't have too much to add.
I did want to mention though, to you and anyone else who would be affected, that if you eat breakfast out you sometimes do have to be careful about eggs and make sure that the only ingredient is eggs. Some restaurants, (IHOP, I know, and I suspect The Cheesecake Factory) use pancake batter
in their egg dishes, especially omelets, to make them light and fluffy. If the eggs look suspiciously puffy, this could be the reason.
Love,
Courtney
Tex and Maggie, that is very interesting about sorghum flour. I will have to look and see if it is in anything I use.
Sorry to be so late in welcoming you. You've gotten a lot of really great advice and discussion started, and I don't have too much to add.
I did want to mention though, to you and anyone else who would be affected, that if you eat breakfast out you sometimes do have to be careful about eggs and make sure that the only ingredient is eggs. Some restaurants, (IHOP, I know, and I suspect The Cheesecake Factory) use pancake batter
in their egg dishes, especially omelets, to make them light and fluffy. If the eggs look suspiciously puffy, this could be the reason. Love,
Courtney
Tex and Maggie, that is very interesting about sorghum flour. I will have to look and see if it is in anything I use.
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