Visit the Microscopic Colitis Foundation Website
I am so glad I came across this forum. I have been browsing posts for the last few days, and I feel better already. Not physically so much but mentally. It's nice to know there is somewhere to go and chat with others who have gone (or are going) through similar situation(s).
Quick life story: The last year has been horrific. I have had on-going stomach pain and D, more often than not. My PCP kept telling me it was stress. Finally ended up in ER this summer. Stool test came back positive for C-Diff, and a referral was made to GI. After a couple of rounds of Flagyl to treat C-Diff, my GI Dr. was stressing and "encouraging" me to get scoped. He said it was due to my age. Apparently at 36 yrs old one is not supposed to have all these issues. BTW, my PCP told me that it was an unnecessary test and a waste of money. I trusted my gut and had an endoscopy and colonoscopy in August. Biopsy results showed LC. I have since fired my PCP and although I like my GI Dr., he is difficult to reach at times. I swear the man only works a few days a month! So, right now I am getting by on a trial and error type of system. I take a ton of Imodium and have d/c my daily Ibuprofen (which I was taking for shoulder and jaw pain). I feel better than I did, but definetely not good. I guess it is all relative considering I missed so much this past year.
Sorry for the book all about me..... My question is about GF diet. A friend of mine suggested this months ago, and I have been hesitant to really truly consider it until reading posts from all of you. It sounds as if this is a common denominator and keeps coming up. It seems overwhelming. Where do you start? Should I get tested first or just begin eating GF? How do others deal with this when family is involved? What I mean is, is it difficult for one person in the family to be on a special diet? Any advice or help would be greatly appreciated. I'm ready to start this new year off with a healthy attitude anyway.
Thanks-
Rebecca
questions about starting GF diet
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Dear Rebecca,
So glad you found this site. By coming here you are not alone. It is good you have started reading the posts, you will soon pick up a lot of knowledge that will help you decide what to do. In my opinion I would not delay and go immediately on both a Gluten and Diary free diet. Since you have a dx LC it is almost certain to be a help, even though the road to remission can take quite some time. It is difficult to be one person on a special diet, especially as only a crumb of gluten can create a reaction in your gut. I have explained my intolerance to friends and relations and most seem to "get it". They usually say "oh I see you are like a celiac". Then I say "yes but even more complicated because I have to avoid diary, soy, eggs and legumes as well". It is sometimes easier to say what you CAN eat. For me that is....fish, meat, olive oil, white rice, well cooked vegetables (no skins) etc. I am currently staying with my brother's family. I have a set of foods in the fridge which I brought to their house for when the rest of the family menu does not work for me. Luckily I still drink wine so I do not look like a party pooper!
I am sure others will soon be along and give you more answers to your questions. Again, welcome and wishing you all the best in your journey to remission, Ant
So glad you found this site. By coming here you are not alone. It is good you have started reading the posts, you will soon pick up a lot of knowledge that will help you decide what to do. In my opinion I would not delay and go immediately on both a Gluten and Diary free diet. Since you have a dx LC it is almost certain to be a help, even though the road to remission can take quite some time. It is difficult to be one person on a special diet, especially as only a crumb of gluten can create a reaction in your gut. I have explained my intolerance to friends and relations and most seem to "get it". They usually say "oh I see you are like a celiac". Then I say "yes but even more complicated because I have to avoid diary, soy, eggs and legumes as well". It is sometimes easier to say what you CAN eat. For me that is....fish, meat, olive oil, white rice, well cooked vegetables (no skins) etc. I am currently staying with my brother's family. I have a set of foods in the fridge which I brought to their house for when the rest of the family menu does not work for me. Luckily I still drink wine so I do not look like a party pooper!
I am sure others will soon be along and give you more answers to your questions. Again, welcome and wishing you all the best in your journey to remission, Ant
Rebecca. I would positively start the gluten free diet. It is not easy or fun but it will help with your symptoms. Read as much as you can here and on www.enterolab.com I know it's overwhelming. As our guru, Tex says, you can get your life back.This is the best place in the world for info and support. There is more MC knowledge here than at the world famous medical centers........
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
Hi Rebecca. You'll find lots of good advice on this forum, and a very positive attitude toward controlling this disease.
The transition to gluten/dairy free cooking is a bit of work at the start, but truly not too bad. And I not only have to avoid gluten, but dairy and soy too. Here are some suggestions:
1. Testing for food intolerances at Enterolab is the best investment I ever made. And testing will be a huge help in getting family and friends on board with your diet issues. Instead of just telling them that "I might be gluten intolerant, and want to follow this diet that will be very inconvenient for the rest of you", you can tell them "Testing shows that I'm gluten intolerant and I must follow this gluten free diet to regain my health"
2. Good communication with others in the family about the importance of the diet is first on the list. My husband has been very supportive, especially once he saw how much better I felt. Point out the positives. For example, if you are worn out from your disease, then you are not able to do as much as you would like around the house, like cooking at all. You will be able to attend social events that you have been avoiding because of the D, etc.
3. The question of cross contamination with gluten is an issue if it is in the house. I've handled it by keeping the house mostly gluten free, but having a few "goodies" available, for others. For example, I keep milk, beer and cheese in the house, and it's easy to keep them separate. At the start, I had bread available for sandwiches, and cookies and a few other items, but have since dropped them. You might want to designate a particular section of countertop/kitchen area as being just for you. But that can be hard to do especially if there are kids around. You'll have to find your own balance. See #4 below for the best solution.
4. Find acceptable gluten-free substitutes. Over time I've gone completely gluten/dairy/soy free in the house by finding substitutes that work. My husband (and me too) really like what I cook. For example, for a butter substitute I use ghee, a type of clarified butter that doesn't contain any lactose or casein. Rice Dream works great in cooking instead of milk, and there are many other milk substitutes available, like almond milk, hemp milk, and soy milk. There are many varieties of gluten-free baking mixes to make brownies, cakes, cookies, etc. I use the Namaste Pancake and Waffle Mix, and my husband has said that it's even better than the old gluten mix. Dee's Kitchen on this web site is a huge help in that regard. It seems overwhelming at first, but it really only took me a few months of transition. I honestly feel like I'm eating much more healthy, and with better flavor.
5. Accept that it's a transition, and that it takes time to adjust mentally. It took a long time before I was able to watch others eat cheese and not feel deprived. But now I've made my peace with my LC and it truly doesn't bother me.
I hope this helps. I was diagnosed in June, so in 6 months I've come a long way. I'm controlling my symptoms very nicely with diet only and have my energy and life back. Others have needed the help of medications, such as Entocort, along with diet to get control of this disease. We are all different.......
Rosie
The transition to gluten/dairy free cooking is a bit of work at the start, but truly not too bad. And I not only have to avoid gluten, but dairy and soy too. Here are some suggestions:
1. Testing for food intolerances at Enterolab is the best investment I ever made. And testing will be a huge help in getting family and friends on board with your diet issues. Instead of just telling them that "I might be gluten intolerant, and want to follow this diet that will be very inconvenient for the rest of you", you can tell them "Testing shows that I'm gluten intolerant and I must follow this gluten free diet to regain my health"
2. Good communication with others in the family about the importance of the diet is first on the list. My husband has been very supportive, especially once he saw how much better I felt. Point out the positives. For example, if you are worn out from your disease, then you are not able to do as much as you would like around the house, like cooking at all. You will be able to attend social events that you have been avoiding because of the D, etc.
3. The question of cross contamination with gluten is an issue if it is in the house. I've handled it by keeping the house mostly gluten free, but having a few "goodies" available, for others. For example, I keep milk, beer and cheese in the house, and it's easy to keep them separate. At the start, I had bread available for sandwiches, and cookies and a few other items, but have since dropped them. You might want to designate a particular section of countertop/kitchen area as being just for you. But that can be hard to do especially if there are kids around. You'll have to find your own balance. See #4 below for the best solution.
4. Find acceptable gluten-free substitutes. Over time I've gone completely gluten/dairy/soy free in the house by finding substitutes that work. My husband (and me too) really like what I cook. For example, for a butter substitute I use ghee, a type of clarified butter that doesn't contain any lactose or casein. Rice Dream works great in cooking instead of milk, and there are many other milk substitutes available, like almond milk, hemp milk, and soy milk. There are many varieties of gluten-free baking mixes to make brownies, cakes, cookies, etc. I use the Namaste Pancake and Waffle Mix, and my husband has said that it's even better than the old gluten mix. Dee's Kitchen on this web site is a huge help in that regard. It seems overwhelming at first, but it really only took me a few months of transition. I honestly feel like I'm eating much more healthy, and with better flavor.
5. Accept that it's a transition, and that it takes time to adjust mentally. It took a long time before I was able to watch others eat cheese and not feel deprived. But now I've made my peace with my LC and it truly doesn't bother me.
I hope this helps. I was diagnosed in June, so in 6 months I've come a long way. I'm controlling my symptoms very nicely with diet only and have my energy and life back. Others have needed the help of medications, such as Entocort, along with diet to get control of this disease. We are all different.......
Rosie
Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time………Thomas Edison
Hi Rebecca,
Welcome to our internet family. I totally agree with everything that that has already been suggested by other members, in this thread. The diet feels awkward at first, (and very inconvenient), but as you get used to it, it will become second nature. At first you will probably feel deprived, (GF food used to be bland, boring, and sometimes unappetizing), but if you like to cook, you will find that most of Dee's recipes are not only just as good as conventional recipes, but many of them are better - they're gourmet quality, and guests will be asking for your recipes. Dee is a professional chef, and she has listed several hundred recipes that are gluten-free, dairy-free, and soy-free, and she has posted many substitutions that you can make, if you have other food sensitivities, or if you want to convert some of your own favorite recipes:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Please feel free to ask anything that comes to mind, and please keep us posted on your progress, because we learn from each other, here, and as Rosie pointed out, every case is a different, so each of us usually has new information, and new insight to add to our knowledgebase, which makes the path easier, for those who follow in our footsteps.
Again, welcome aboard, and I wish you the best of luck with your recovery.
Tex (Wayne)
Welcome to our internet family. I totally agree with everything that that has already been suggested by other members, in this thread. The diet feels awkward at first, (and very inconvenient), but as you get used to it, it will become second nature. At first you will probably feel deprived, (GF food used to be bland, boring, and sometimes unappetizing), but if you like to cook, you will find that most of Dee's recipes are not only just as good as conventional recipes, but many of them are better - they're gourmet quality, and guests will be asking for your recipes. Dee is a professional chef, and she has listed several hundred recipes that are gluten-free, dairy-free, and soy-free, and she has posted many substitutions that you can make, if you have other food sensitivities, or if you want to convert some of your own favorite recipes:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Please feel free to ask anything that comes to mind, and please keep us posted on your progress, because we learn from each other, here, and as Rosie pointed out, every case is a different, so each of us usually has new information, and new insight to add to our knowledgebase, which makes the path easier, for those who follow in our footsteps.
Again, welcome aboard, and I wish you the best of luck with your recovery.
Tex (Wayne)
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.
WELCOME REBECCA!! 
It's true that gluten is the common intolerance for most of us. The Enterolab website explains why in more detail. If you are one of the lucky ones, that will be your only food intolerance.
Initially, there is a lot to learn about living gluten-free, but as others have said, it becomes second nature after a time. There are many gluten-free flour substitutes available, some more nutritious than wheat flour. It's pretty easy to buy corn and rice pasta, and as mentioned, many alternative milks are available if you are casein-intolerant.
I would recommend that you begin a food/elimination diary so that you can determine a pattern between what you ingest and the subsequent reactions. The diary has helped me immensely. Also, realize that eliminating just one food at a time may or may not tell you what foods are problematic. I thought I was lactose-intolerant before I was diagnosed, so I replaced cow's milk with soy milk. When I saw no improvement, my GI declared that I must not be sensitive to dairy. Little did he or I realize that I am intolerant not only to dairy, but also to soy. The Enterolab testing revealed that.
We are here to give you any support or guidance that you need. You can overcome this and enjoy life once again.
Gloria
It's true that gluten is the common intolerance for most of us. The Enterolab website explains why in more detail. If you are one of the lucky ones, that will be your only food intolerance.
Initially, there is a lot to learn about living gluten-free, but as others have said, it becomes second nature after a time. There are many gluten-free flour substitutes available, some more nutritious than wheat flour. It's pretty easy to buy corn and rice pasta, and as mentioned, many alternative milks are available if you are casein-intolerant.
I would recommend that you begin a food/elimination diary so that you can determine a pattern between what you ingest and the subsequent reactions. The diary has helped me immensely. Also, realize that eliminating just one food at a time may or may not tell you what foods are problematic. I thought I was lactose-intolerant before I was diagnosed, so I replaced cow's milk with soy milk. When I saw no improvement, my GI declared that I must not be sensitive to dairy. Little did he or I realize that I am intolerant not only to dairy, but also to soy. The Enterolab testing revealed that.
We are here to give you any support or guidance that you need. You can overcome this and enjoy life once again.
Gloria
You never know what you can do until you have to do it.
Welcome rebecca.....I've been on a gf diet since sept 2007. I got really sick at that time and had been experiencing symtoms for several months previous to that date. It took until. June 2008 for the pathetic nhs to give me an endoscopy which revealed I have mc...(cc). Basically I had got myself so much better before the hospital appointments and this was due to going gf. I suspected that I was celiac cos I just couldn't eat most foods anymore.
I have to say it was a nightmare at first I found it really difficult at least to start with. I found that gf foods in stores were a ridiculous price and decided to make my own bread with the gf flours available..this wasn't too bad... I also joined coeliac.co.uk and got the gf directory which listed all the uk supermarket foods which I could eat...this little book was a goldmine...it made life easier..I started to get so much better and found that a lot of symptoms started to disappear,especially mouth ulcers and skin rash...also my stools were more formed which was a bonus..
However there's only so much one can eat on the gf diet with mc...I could eat all the gf foods but this didn't mean that none of these foods affected my colitis...it's like two conditions...gluten on one hand and colitis on the other...
I'll be honest I'm still juggling with this diet and it's not easy even 2years down the line...I'm due to see a dietician in jan 10...and I'm mainly going to try and get a full gf prescription...I dint think there's anything they can tell me that I don't know already.
So the answer is definately get on that gf diet as soon as possible you will find it tough but you will never look back as you see you symptoms improving .. And as said check out dees kitchen if youlike to cook...that will give you an incentive that's for sure...
Good luck with the diet and here's to getting well...
I have to say it was a nightmare at first I found it really difficult at least to start with. I found that gf foods in stores were a ridiculous price and decided to make my own bread with the gf flours available..this wasn't too bad... I also joined coeliac.co.uk and got the gf directory which listed all the uk supermarket foods which I could eat...this little book was a goldmine...it made life easier..I started to get so much better and found that a lot of symptoms started to disappear,especially mouth ulcers and skin rash...also my stools were more formed which was a bonus..
However there's only so much one can eat on the gf diet with mc...I could eat all the gf foods but this didn't mean that none of these foods affected my colitis...it's like two conditions...gluten on one hand and colitis on the other...
I'll be honest I'm still juggling with this diet and it's not easy even 2years down the line...I'm due to see a dietician in jan 10...and I'm mainly going to try and get a full gf prescription...I dint think there's anything they can tell me that I don't know already.
So the answer is definately get on that gf diet as soon as possible you will find it tough but you will never look back as you see you symptoms improving .. And as said check out dees kitchen if youlike to cook...that will give you an incentive that's for sure...
Good luck with the diet and here's to getting well...
Angy ;)
Alright here we go.......
Thank you all for the encouraging words and honesty with the replies. I have been literally laughing and crying the last couple of days while I've been browsing old posts. I have learned so much about this disease and how difficult it can be for people, but also that it can and WILL get better!
I have discussed with my family that I am going GF and the reasons why (and I mean multiple reasons). I worried that this would be inconvienent for them. What was I thinking? How inconvenient is it for them when I feel like crap? They just want their mom and wife back.
More and more I realize that you really need to advocate for your own health. Hindsight is 20/20, but I can't believe I have went so long "just getting by". I would never have tolerated that if it were one of my children. Okay, enough of that. I am moving forward.
I checked out Dee's recipes. Looking forward to trying them. My husband's the cook in the house, and I love to bake. Now getting him on board to understand this somewhat complicated gluten thing. He has been asking me about it, which is good, but I haven't really been able to explain it. I'm still learning myself.
Anyone know of a simple explanation that I could share with my husband and kids? My boys are 12 and 14 yrs old.
Thank you and Happy New Year-
Rebecca
I have discussed with my family that I am going GF and the reasons why (and I mean multiple reasons). I worried that this would be inconvienent for them. What was I thinking? How inconvenient is it for them when I feel like crap? They just want their mom and wife back.
More and more I realize that you really need to advocate for your own health. Hindsight is 20/20, but I can't believe I have went so long "just getting by". I would never have tolerated that if it were one of my children. Okay, enough of that. I am moving forward.
I checked out Dee's recipes. Looking forward to trying them. My husband's the cook in the house, and I love to bake. Now getting him on board to understand this somewhat complicated gluten thing. He has been asking me about it, which is good, but I haven't really been able to explain it. I'm still learning myself.
Anyone know of a simple explanation that I could share with my husband and kids? My boys are 12 and 14 yrs old.
Thank you and Happy New Year-
Rebecca
Rebecca,
The best way I can suggest, which is really uncomplicated, is that you have an allergic reaction to gluten. Most folks understand an allergy but not all the twists that gluten sensitivity can have.
Good luck on the journey.
Jan
The best way I can suggest, which is really uncomplicated, is that you have an allergic reaction to gluten. Most folks understand an allergy but not all the twists that gluten sensitivity can have.
Good luck on the journey.
Jan
While you are proclaiming peace with your lips, be careful to have it even more fully in your heart. - Saint Francis of Assisi
Another possible quick explanation.... the immune system is "confused" and thinks gluten is bad. So it attacks the gluten and this causes inflammation in the gut.
All best, Ant
P.S. I sometimes simply say that "I have an over-enthusiastic immune system", but technically that is not correct since the immune system is more "confused" - attacking the wrong things - than "over-enthusiastic".
All best, Ant
P.S. I sometimes simply say that "I have an over-enthusiastic immune system", but technically that is not correct since the immune system is more "confused" - attacking the wrong things - than "over-enthusiastic".
Rebecca,
The FAQs contain a lot of basic information about MC: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=1157
I agree with Jan, when it comes to trying to get people to understand food intolerances. When I'm eating out, for example, I usually just say that I am "allergic" to gluten. Most people understand that. If I say that I'm "intolerant", I get blank stares, and most people just assume that I either simply don't like gluten, or I'm trying to cut down on the amount of it that I eat. It doesn't seem to get the message across.
I'm not sure whether you wanted a simplified description of the disease, the diet, the reactions, or . . ? Anyway, here's my "simplified" explanation:
The immune system reactions that are involved here, are actually quite complex, and I'm not sure that I can explain it in a truly simple format, but I'll try to simplify it as much as possible. In a nutshell, MC is an inflammatory bowel disease, (IBD), related to Crohn's disease and ulcerative colitis, except that in the case of microscopic colitis, (MC), the inflammation can only be detected under a microscope, because the inflammation is on a cellular level, which makes it invisible to the naked eye. When the genes that predispose to MC are triggered, for most people, the genes that predispose to gluten sensitivity, casein sensitivity, and sometimes other food sensitivities, are also triggered, at the same time. Gluten is the primary protein in wheat, and even though the corresponding proteins in barley and rye, are actually named "hordein" and "secalin", most medical sources refer to them as "gluten", also, because anyone who is sensitive to gluten, is also sensitive to hordein and secalin. Casein is the primary protein in milk, (and obviously, in all dairy products).
The exact mechanism by which the reactions occur, are not fully understood, but it is know that certain sequences in the amino acid chain of gluten, (in the form of peptides, and often referred to as gliadins), actually trigger the reactions. The other foods to which we react, happen to contain similar sequences in their amino acid chains, which mimic the gliadins of wheat gluten, and so the immune system perceives them as "invaders", also. Once those genes are triggered, the immune system will perceive those foods as "foreign invaders", and it will launch a response, to try to destroy them. Since gluten, (and other proteins to which we are sensitive, including casein, and the lectins in soy protein), bind to the cells of the interior surface of the intestines, (which is known as the epithelia, and the outer layer of the epithelia is known as the mucosa), the immune system attacks the surface of the mucosa, also, as part of the process. In the battle that ensues, the lining of the intestines becomes damaged, and this results in the markers by which MC is diagnosed, (namely, intraepithelial lymphocytes, which refers to increased numbers of white bloods cells, specifically lymphocytes, deposited between the cells of the mucosa, and/or thickening of the collagen bands in the sub-mucosal region of the epithelia). That means that even the tiniest particles of those foods have to be strictly avoided, because if eaten, they will trigger an autoimmune reaction within the intestines, resulting in inflammation, and damage on a cellular level, to the interior surface of the intestines. This damage can take a long time to heal, (in most cases a year or more), and until significant progress is made in the healing process, the symptoms of MC will continue.
Food sensitivities are not the only items that can trigger a reaction. Many medications can also cause a flare, for susceptible individuals. Medications such as non-steroidal anti-inflammatory drugs, (NSAIDs), are a very common cause. NSAIDs include aspirin, Ibuprofin, Advil, Excedrin, etc. Other drugs that can trigger reactions include selective seratonin reuptake inhibitors, (SSRIs), proton pump inhibitors, (PPIs), and various others. There are also other possible triggers for MC, but suffice to say, many events can trigger an MC flare.
I apologize for not being able to do a better job of simplifying the explanation, but maybe this will help to illustrate the problem, if they read this carefully, a few times.
Tex
The FAQs contain a lot of basic information about MC: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=1157
I agree with Jan, when it comes to trying to get people to understand food intolerances. When I'm eating out, for example, I usually just say that I am "allergic" to gluten. Most people understand that. If I say that I'm "intolerant", I get blank stares, and most people just assume that I either simply don't like gluten, or I'm trying to cut down on the amount of it that I eat. It doesn't seem to get the message across.
I'm not sure whether you wanted a simplified description of the disease, the diet, the reactions, or . . ? Anyway, here's my "simplified" explanation:
The immune system reactions that are involved here, are actually quite complex, and I'm not sure that I can explain it in a truly simple format, but I'll try to simplify it as much as possible. In a nutshell, MC is an inflammatory bowel disease, (IBD), related to Crohn's disease and ulcerative colitis, except that in the case of microscopic colitis, (MC), the inflammation can only be detected under a microscope, because the inflammation is on a cellular level, which makes it invisible to the naked eye. When the genes that predispose to MC are triggered, for most people, the genes that predispose to gluten sensitivity, casein sensitivity, and sometimes other food sensitivities, are also triggered, at the same time. Gluten is the primary protein in wheat, and even though the corresponding proteins in barley and rye, are actually named "hordein" and "secalin", most medical sources refer to them as "gluten", also, because anyone who is sensitive to gluten, is also sensitive to hordein and secalin. Casein is the primary protein in milk, (and obviously, in all dairy products).
The exact mechanism by which the reactions occur, are not fully understood, but it is know that certain sequences in the amino acid chain of gluten, (in the form of peptides, and often referred to as gliadins), actually trigger the reactions. The other foods to which we react, happen to contain similar sequences in their amino acid chains, which mimic the gliadins of wheat gluten, and so the immune system perceives them as "invaders", also. Once those genes are triggered, the immune system will perceive those foods as "foreign invaders", and it will launch a response, to try to destroy them. Since gluten, (and other proteins to which we are sensitive, including casein, and the lectins in soy protein), bind to the cells of the interior surface of the intestines, (which is known as the epithelia, and the outer layer of the epithelia is known as the mucosa), the immune system attacks the surface of the mucosa, also, as part of the process. In the battle that ensues, the lining of the intestines becomes damaged, and this results in the markers by which MC is diagnosed, (namely, intraepithelial lymphocytes, which refers to increased numbers of white bloods cells, specifically lymphocytes, deposited between the cells of the mucosa, and/or thickening of the collagen bands in the sub-mucosal region of the epithelia). That means that even the tiniest particles of those foods have to be strictly avoided, because if eaten, they will trigger an autoimmune reaction within the intestines, resulting in inflammation, and damage on a cellular level, to the interior surface of the intestines. This damage can take a long time to heal, (in most cases a year or more), and until significant progress is made in the healing process, the symptoms of MC will continue.
Food sensitivities are not the only items that can trigger a reaction. Many medications can also cause a flare, for susceptible individuals. Medications such as non-steroidal anti-inflammatory drugs, (NSAIDs), are a very common cause. NSAIDs include aspirin, Ibuprofin, Advil, Excedrin, etc. Other drugs that can trigger reactions include selective seratonin reuptake inhibitors, (SSRIs), proton pump inhibitors, (PPIs), and various others. There are also other possible triggers for MC, but suffice to say, many events can trigger an MC flare.
I apologize for not being able to do a better job of simplifying the explanation, but maybe this will help to illustrate the problem, if they read this carefully, a few times.
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.
-
Gabes-Apg
- Emperor Penguin
- Posts: 8367
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
Rebecca
i totally agree on how this website makes you feel, the information and the support from these wonderful people have stopped me from wallowing about my diagnosis.
Re the Gluten Free diet, i have found that most of my friends will eat my 'special meals' ( I am Gluten Free, Yeast Free, Dairy Free) and even comment that they would not know i was using different ingredients unless i had told them.
I spent the last 10 years minimising gluten, now with my MC diagnosis I am 100% Gluten Free. I take my GF and Diary Free foods with me to friends places. and there is no fuss that i am eating something completely different. and so i can following my medication regime i will eat when i need to and they understand that as well.
In Australia GF / DF products are alot more expensive than normal groceries - my friends understand that and do not even expect me to share them with a big group. If I am going out I put a snack size container of GF treats in my bag.... just in case i am out longer than expected.
Good luck with the transition and adjustment. I believe to be diarrhea free is worth the extra effort with shopping and food preperation
i totally agree on how this website makes you feel, the information and the support from these wonderful people have stopped me from wallowing about my diagnosis.
Re the Gluten Free diet, i have found that most of my friends will eat my 'special meals' ( I am Gluten Free, Yeast Free, Dairy Free) and even comment that they would not know i was using different ingredients unless i had told them.
I spent the last 10 years minimising gluten, now with my MC diagnosis I am 100% Gluten Free. I take my GF and Diary Free foods with me to friends places. and there is no fuss that i am eating something completely different. and so i can following my medication regime i will eat when i need to and they understand that as well.
In Australia GF / DF products are alot more expensive than normal groceries - my friends understand that and do not even expect me to share them with a big group. If I am going out I put a snack size container of GF treats in my bag.... just in case i am out longer than expected.
Good luck with the transition and adjustment. I believe to be diarrhea free is worth the extra effort with shopping and food preperation
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
one day down, eternity left GF
Love the slide show. Thanks, Joan. You all are awesome! So, yesterday I started on the journey to GF. It was kind of weird because it just happened to start on New Year's Day. I didn't mean to have a "diet" resolution this year. It was a coincidence that it fell on a HOLIDAY. Most people start a diet to lose weight, but I really don't care if I gain 10 pounds, as long as I feel better. Whether it is all in my head or not, I do feel better today.
Yesterday I ate GF things that were already in the house. Today I went up to my local grocery store to purchase some other things that are GF. Ya know, they have a whole section of foods for diabetics, but not much for special people like us. I'm going to try some other stores in the area. You're right, Gabes. I must say the few things that they did have sent me into sticker shock!
Any suggestions on "real" food that I could try? I bought a box of Chex cereal that was clearly labeled GF. I'm still working on understanding and reading ingredients.
I am excited to continue with this GF diet. I read the 20+ reasons to go GF, and I was surprised at all of the other reasons (besides my stomach issues) that could be contributed to gluten. I wish I had tried this sooner. "I'm much too young to feel this damn old."
Slowly but surely I am determined to get back to normal. Whatever that is.
The knowledge and support on this site is more than I could have ever hoped for. No wonder I have been so confused and frustrated with the medical community.
Thanks again-
Rebecca
Yesterday I ate GF things that were already in the house. Today I went up to my local grocery store to purchase some other things that are GF. Ya know, they have a whole section of foods for diabetics, but not much for special people like us. I'm going to try some other stores in the area. You're right, Gabes. I must say the few things that they did have sent me into sticker shock!
Any suggestions on "real" food that I could try? I bought a box of Chex cereal that was clearly labeled GF. I'm still working on understanding and reading ingredients.
I am excited to continue with this GF diet. I read the 20+ reasons to go GF, and I was surprised at all of the other reasons (besides my stomach issues) that could be contributed to gluten. I wish I had tried this sooner. "I'm much too young to feel this damn old."
Slowly but surely I am determined to get back to normal. Whatever that is.
The knowledge and support on this site is more than I could have ever hoped for. No wonder I have been so confused and frustrated with the medical community.
Thanks again-
Rebecca
Rebecca,
I have loads of suggestions for real foods that you can try?
I cook & bake all real foods & nobody that is not on the GF diet can tell the difference.
Share with me the common staples that you are use to having on hand and I'll try to help you get started.
Dee~~
I have loads of suggestions for real foods that you can try?
I cook & bake all real foods & nobody that is not on the GF diet can tell the difference.
Share with me the common staples that you are use to having on hand and I'll try to help you get started.
Dee~~
"What the heart gives away is never gone ... It is kept in the hearts of others."