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My DH made salmon with hollandaise sauce again tonight, and I am reacting to something we had for dinner, and I will be so sad if it is the hollandaise. I ate it two weeks ago with no problem. The only other things we had were rice, well-cooked carrots and green beans (which I eat regularly and don't react to) and for dessert I made those poached pears and the Coconut milk caramel sauce, both from Dee's Kitchen. ( They were delicious by the way.. I had two! ) Now that I think about it, that is the first time I have ever eaten coconut milk..maybe that's the culprit ( it is the kind with guar gum, but I use guar gum in one baking recipe and have had no problems from it. )
Sigh!
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
I'm sorry you're reacting. This is a frustrating condition, isn't it? It seems to me that hollandaise sauce has eggs in it, which you probably already know. I can't remember if you're able to eat some portion of the egg, but not the other, but the egg is my guess. I don't remember if there's any dairy in it.
My other thought is that pears have a high fructose-glucose ratio and can be a problem for those of us with intestinal disorders. I'm sure Tex will have more to say about pears.
Gloria
You never know what you can do until you have to do it.
Awww, Linda. That's no fun. I vote for the coconut milk, especially since it's the only new food you introduced. Both coconut and coconut milk do not sit well with me. They don't give me a gluten/dairy type reaction but definitely loosen the stools and make me feel a little bloated/nauseous for a while.
Hope it was short-lived.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Hollandaise sauce is made with lots of egg yolks, butter and lemon juice, sometimes even cream. That's been on my no-no list for a while, even though I tolerate eggs. You list eggs and casein on your intolerance list, so I'm guessing it's the hollandaise. Sorry!
Thanks for all of your suggestions but I do reailize that hollandaise has eggs in it ( my DH's has no cream) and I had posted a couple of weeks ago that I was thinking it's the whites I am reacting to, not the yolk ,and so I tried the hollandaise and didn't react. I was ecstatic as I thought that meant I could eat yolks. I was so sad last night because I had thought I had already tested for this and got good results. I am pretty sure though now that it's the coconut milk. ( I will give it a break and test each again).
Polly, is it just the coconut milk you react to, and can you eat actual coconut?
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
Awww...
With all the talk of coconut lately, I have eaten some raw and not noticed anything out of the ordinary. (or maybe if I did just attributed it to something else...) Must pay attention next time! I never thought someone would react to coconut..seems so innocuous!
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
FWIW, the most common protein in eggs to which people react is in the albumen, (the white), and the primary protein in egg albumen is what Enterolab tests for.
In general, in most foods, it is the storage proteins to which we react, and not the embryonic proteins. Therefore, in grains, we do not react to the proteins in the germ, we only react to the prolamin proteins, (storage proteins). And that holds true for eggs, also. IOW, most of us who are sensitive to eggs, do not react to the protein in the yolks, but, of course, if one is going to eat the yolk, the trick comes in separating it from the albumen with 100% efficiency.
As far as pears are concerned, I really don't know much about them, except that I couldn't handle them when I was recovering, presumably because they contain a lot of sorbitol, and as Gloria pointed out, they have a high fructose-to-glucose ratio. Pear juice is even worse, with a much higher ratio.
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.
Very interesting, Tex, about the difference between storage and germ proteins. Didn't know that. Another issue we discussed here previously is that commercial eggs are often coated with soy (I forget why) and we could potentially react to that too.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
If I recall correctly, the oil is used to reduce the porosity of the shell, in order to prevent air exchange across the shell barrier. This extends the shelf life significantly. Mineral oil is recommended for this use, but the USDA regulations allow the use of soybean oil, so the material most commonly used in the industry probably depends on the relative wholesale prices of the various oils that are allowed. Many "organically-produced" eggs are not coated with oil, which is why they have a much shorter shelf life than the regular commercially-produced eggs.
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.
As far as pears are concerned, I really don't know much about them, except that I couldn't handle them when I was recovering, presumably because they contain a lot of sorbitol,
Do you mean that fresh (unprocessed) pears naturally have sorbitol in them ???
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
Most fruits do. I think it was why I had to avoid fruit while I was recovering. Foods high in sorbitol still cause D for me. Here's a list of the worst fruits, (from a sorbitol standpoint):
Pear. A high sorbitol content, plus extra fiber, makes pears ideal for persons suffering from constipation. Most of the vitamin C in pears is concentrated in the skin, as is some of the fiber, so peeled, canned pears are less nutritious than fresh.
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.
Here and I thought sorbitol was some kind of weird food additive ( I mean I know it is but I didn't know it was derived from fruit!) My horror at this is because we have a hundred year old pear tree on our new property that produces about 300 pounds of pears a year, and I have dozens of them sitting in our cold storage room and they are all ripening now! It was these I used to make the pears on Sunday...I was hoping I was going to be able to use SOME of them!!
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
Maybe it wasn't the pears. Even if it was the sorbitol, (and/or fiber), that's a dose-based response, and not an autoimmune response, so you should still be able to eat pears up to whatever your threshold limit for a reaction happens to be. As far as I'm aware, sorbitol doesn't cause any intestinal damage, it simply induces 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.
Well, I braved the hollandaise again last night ( because I had leftovers) and have pretty much ascertained it was not the egg yolks I was reacting to. I am pretty sure it was the coconut milk ( or maybe the guar gum?). Also , I have eaten a few small peeled fresh pears over the past few weeks and not had any bad effects, so I don't think it was them.
Thanks everyone for your help on this mystery reaction.
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
Visit the Microscopic Colitis Foundation Website
The only other things we had were rice, well-cooked carrots and green beans (which I eat regularly and don't react to) and for dessert I made those poached pears and the Coconut milk caramel sauce, both from Dee's Kitchen. ( They were delicious by the way.. I had two! ) Now that I think about it, that is the first time I have ever eaten coconut milk..maybe that's the culprit ( it is the kind with guar gum, but I use guar gum in one baking recipe and have had no problems from it. )
Another issue we discussed here previously is that commercial eggs are often coated with soy (I forget why) and we could potentially react to that too.
Maybe it wasn't the pears. Even if it was the sorbitol, (and/or fiber), that's a dose-based response, and not an autoimmune response, so you should still be able to eat pears up to whatever your threshold limit for a reaction happens to be. As far as I'm aware, sorbitol doesn't cause any intestinal damage, it simply induces D.