Newbie

ant · Post by **ant** » Fri Sep 10, 2010 7:42 am

Dear Butterfly

I am glad you already have some help from reading the posts here. For me, and I think for many lucky enough to find the PP, it is a lifesaver!

Feel free to ask anything you want. There are no dumb questions and since many doctors seem to be behind the curve on this disease we really have to help each other to find the truth behind it.

All best in your journey to remission, Best ant

(P.S. Tex, I am jealous you have a beautiful butterfly icon, but where is the worker ant icon?

)

ant · Post by **ant** » Fri Sep 10, 2010 8:03 am

Dear Naty

Is the diet really the main thing with MC for everyone or does it vary from person to person?

Not a silly question at all. Many Doctors do not know the answer, although I would say that for most (not necessarily all) diet is the main thing.

Many Doctors would say it is not diet, while at the same time saying they have no idea what causes it.

They say maybe virus, maybe bacterium, maybe drugs such as NSAID, maybe autoimmune reaction, maybe stress or psychological......

They way I look at it...... for each person with MC "something" or "a combination of things" causes the inflammation that creates the symptoms....... the most obvious of which is chronic (i.e long term) D.

Doctors then find (via biopsies of the colon) a specific change in the colon only visible under a microscope that results in the diagnosis of Microscopic Colitis.

All the name actually means is inflammation ("..itis") of the colon ("col..") discovered via a "Microscopic" examination - hence "Microscopic Colitis".

It describes how they discovered a symptom not a cause of the symptom.

I believe, and I think most evidence on this board demonstrates, that whatever triggered the symptoms described as MC, the best treatment is to cut out food intolerances that induce an immune system reaction causing inflammation of the colon. Along the way for many (including me) meds like Entocort helped during a long and drawn out healing process

Hope this clarifies somewhat, Best ant

Post by **tex** » Fri Sep 10, 2010 10:23 am

Naty wrote:Is the diet really the main thing with MC for everyone or does it vary from person to person?

Ant is quite correct, and to add to his comments:

According to Dr. Fine's research:

From the online lecture:

http://www.enterolab.com/Lecture/Lecturenew/frame.htm

On slide number 29, with the heading:

Prevalence of Gluten Sensitivity in Various Groups

69% of people with MC are sensitive to gluten.

You will find that the percentage of people on this discussion board, who are gluten-sensitive, is much, much higher than that, presumably because many individuals who have drug-induced MC, are not gluten-sensitive, and therefore, all they have to do to resolve their symptoms, is to stop using the drug, and allow their gut to heal, and they are home free. In many cases, their symptoms will resolve immediately, upon discontinuing the use of the drug. IOW, they do not need a support board, because their symptoms are easy to resolve, and any GI doc in the world should be able to resolve their symptoms, (provided the GI doc knows anything at all about MC). Based on cumulative test results from Enterolab, and opinions based on personal trial and error determinations, I would guess that approximately 95 to 98% of the people who are members of this board, are sensitive to gluten.

Almost everyone who is sensitive to gluten, is also sensitive to dairy products, (but there are a few exceptions, maybe 5 to 10%). About half of us are sensitive to soy, and fewer still, are sensitive to eggs, yeast, corn, carragennan, tapioca, etc. Your genetic makeup determines your tendency to have more or fewer sensitivities. Those with double DQ genes, virtually always have multiple sensitivities, and more difficulty in achieving remission, because they also tend to have a heightened degree of sensitivity.

Tex

Kari · Post by **Kari** » Fri Sep 10, 2010 11:59 am

Welcome Butterfly - this is a great place for support and information - it has already helped me a lot in the few days since I joined. Good luck to you with your healing - hope to hear from you soon ....

Gloria - you've reminded me of one of my favorite meals - roast leg of lamb - only yesterday I was telling my good friend about how much I used to enjoy it when I lived in New York (my late husband used to prepare it), and how difficult it is to find lamb here in Colorado. I don't shop much at "Whole Foods" because I have two other great markets closer to where I live. However, I'm going to call them and see if they have lamb, and if not, perhaps they can order it for me.

Here is my way of cooking it:

Rub it with olive oil and favorite spices - put it in a deep roasting pan and roast it on low (covered with aluminum foil) until the meat is soft enough to "fall off the bone" - generally several hours. When there is juice in the pan from the fat drippings, I add cut up potatoes and carrots (I know you have issues with both) and some water. I love the aroma in the house as the lamb is cooking, and cooking a sizable leg will provide delicious meals for several days.

I'm curious to know how you prepare your lamb?

P.S. I accidently got "glutened" two nights ago when I went out to eat. I ate a few tortilla chips that I thought were corn chips, but found out too late were not (ouch). So that night and yesterday I was back to "leaky gut" (constant BM's). I did not have the cramping and nausea and explosive D I experienced with the stir fry, so it was easier to deal with. However, it lasted much longer. It actually seems like two completely different reactions???

Kari · Post by **Kari** » Fri Sep 10, 2010 12:11 pm

Hi Gabes - it just occurred to me that you must know a lot about cooking lamb, living in Australia??? Also, I wanted you to know that I totally agree with you about the cost effectiveness of getting the healthy, gluten free food we all need. The money I save on eating in restaurants is well spent on getting great ingredients for home prepared meals, and I actually believe I come out ahead :). Since I lived in NYC for so many years, I'm used to eating out much more than at home, so it's quite a transition for me, but so far I'm enjoying it, especially because of the added bonus of starting to feel healthy!!!!!

Kari

Gloria · Post by **Gloria** » Fri Sep 10, 2010 2:08 pm

Hi Kari,

I cook the leg of lamb very simply, just putting salt on it. I'm unable to use olive oil, though it sounds tasty. In the summer I use a round convection oven that sits on the counter so that I don't add a lot of heat to the house. It cooks fairly quickly in the convection oven, and sometimes I have overcooked it. I hope that someday I'll be able to add carrots, onions, and potatoes to it. Sounds yummy!

Now that the weather is cooling down, I might try your method of cooking it in a roasting pan.

Gloria

butterfly · Post by **butterfly** » Sun Sep 12, 2010 5:12 pm

Kari,

I started a new topic called "New to the Support Group" with my story. Thanks for your interest.

butterfly

Gabes-Apg · Post by **Gabes-Apg** » Sun Sep 12, 2010 6:31 pm

Kari
i am very very lucky that lamb is readily available and not very expensive.

I buy 'lamb shanks' i sear them via a hot pan and rice bran oil, and then slow cook them in a large pot with water, salt, sml amt of GF/YF worshitisure sauce and some sweet potato. I slow cook them for about 4 hours.
I also buy lamb rump steakettes, and include these in the pot as well

I keep about 1 - 1.5 litre of the liquid which is my home made stock
i use some of the liquid and thicken it up to use as gravy/sauce to have with the meat the veges.

The other thing i try to have 3 times a week is salmon (fresh)

Bifcus16 · Post by **Bifcus16** » Sun Sep 12, 2010 8:40 pm

I'm another big lamb eater.

We mostly use the lamb fillets or backstraps (eye of loin) so we have tender lean meat. Either use them in stir fry, or just grilled as steaks (flavoured with smoked paprika, garlic and allspice is a favourite).

Lyn

Kari · Post by **Kari** » Mon Sep 13, 2010 10:51 am

Thank you for sharing your cooking method Gabes. It sounds good, and you've reminded me that sweet potatoes should be added to my list of nourishing foods that I probably can tolerate.

I was able to get a leg of lamb from Whole Foods and cooked it a couple of days ago. Instead of searing it before slow cooking it, I slow cooked it with a "tent" of aluminum, and then briefly broiled it for crispness before taking it out. It did not turn out nearly as good as when my late husband used to prepare it, so I must have gotten something wrong. I also believe that he may have used the shank rather than the leg.

My new cooking adventures are fun, but also trying. Wish some magic could descend upon me to make me an instant "kitchen diva" :).

Kari

Gabes-Apg · Post by **Gabes-Apg** » Mon Sep 13, 2010 3:17 pm

Kari

i have had to 'retrain' myself re cooking. Due to my intollerances, cooking methods and flavours i used before dont work now so i have literally 'thrown them out' and started from scratch

it took me about 3 months to adjust.

there is some great info and receipes in Dee's kitchen section of this site. She has loads of receipes for people with multiple intolerances

take care

Joefnh · Post by **Joefnh** » Mon Sep 13, 2010 4:56 pm

Kari I will echo what has been said here. I have also had to re-train my tastes. It just takes a month or two of eating the foods that we can tolerate, then it really becomes what I like and what is 'normal'. I have a really good recipe for Lamb that I learned in New Zealand. I will put that together an post it here in a bit.

Overall this does take a commitment to make the changes and stick to them, note these changes really do help your health.

--Joe

Kari · Post by **Kari** » Mon Sep 13, 2010 6:42 pm

Since I don't know what exactly my allergies are yet, I keep going through trial and error with various foods. I'm quite sure that I'm gluten intolerant, but everything else is an open question. I'm hoping that when I get the results from the lab tests I ordered today from Enterolab, I will know better how to structure my meals. For now, I'm trying to avoid gluten, dairy, soy and most fiber.

I'm happy to report success in the kitchen this afternoon. I made chicken breast with lemon and fresh ginger on the grill - and it came out delicious. I will start keeping a record of any successful meals I'm preparing. As you may have read in my earlier posts, cooking is kind of a new thing for me. I was married to a French Chef for 17 years who didn't let me near "his" kitchen, so needless to say, I didn't learn much. I also lived in NYC, so I ate out all the time. However, I'm retired now, so I have time to focus on this pesky MC. My two challenges are to learn to cook, while at the same time figuring out what I can eat without a reaction.

I look forward to seeing your lamb recipe Joe - thanks for your encouraging words.

Gabes - it sounds like you are quite in charge in your kitchen, and have conquered what to stay clear of. I read a post by you last night where you went on a trip abroad (I believe to France?), and it seemed like you survived the challenge, although not pain-free:). I so admire your discipline to stay the course, and hope I will also get to the point where I am organized about how to handle all of this. At this point in time I'm willing to do whatever it takes to get the MC under control.

Warm regards,
Kari

Gloria · Post by **Gloria** » Mon Sep 13, 2010 8:12 pm

Kari,

I see you are from Norway. I would never have guessed; your English is excellent. I tried to learn how to speak Norwegian for a trip we made to Norway six years ago. I never needed to use it because everyone there (at least the young people working in stores and restaurants) spoke English. Even the music was in English.

Norway is a beautiful country. I have done fairly extensive genealogical research for my Norweigian relatives. My grandmother was Norwegian and we were able to pass through the town of her relatives. It was a great vacation and if I ever can resolve my MC, I'd love to go there again.

Gloria

Kari · Post by **Kari** » Wed Sep 15, 2010 3:06 pm

Hi Gloria,

So nice to hear that you've visited Norway. My whole family still lives there - I'm the only one who ventured abroad, leaving when I was 19. Yes, you're right, just about everyone in Norway speaks English - we start learning in school at a very young age. I'm finding that for each time I go back, more English words have become part of the daily vocabulary (living language). Learning a foreign language is a great mental challenge (keeping the brain cells alive:)), so I don't think it was a mistake for you to learn some Norwegian.

I have one son, and used to send him to my family in Norway during summer holidays when he was growing up. He stayed with my sisters and their kids. I was hoping they would teach him Norwegian, but both the adults and kids were so happy to practice their English, that they preferred to speak with him in English. However, he still picked up quite a bit of the language, and can speak some and understands a lot more.

I'm planning a trip with my fiance, his daughter and his sister next year in end of June. I've checked to see if gluten free food is available, and have been reassured that it is. I'm still a little worried, as we will spend 7 days on a boat (hurtigruten) going up the coast of Norway, with all the meals onboard - I will have to check out my options before buying the tickets. The rest of the time we will spend in Bergen and Oslo, where I should be able to find gluten free products without too much hassle.

I grew up in Bergen, and am curious about where your family is from, as well as the places you visited while there?

Best regards,
Kari

P.S. My decent command of the English language comes from living and working in this country for close to 40 years. I also went to college here.