This forum contains recipes and information on special cooking techniques that are beneficial to anyone trying to control the symptoms of gluten sensitivity, celiac disease, microscopic colitis, or any other inflammatory bowel disease. All of the recipes listed here are free of gluten, dairy products, and soy. Many are also free of eggs, yeast, and/or corn.
Use your processed ALMOND PASTE to make the world’s yummiest DIP. I just make it haphazardly with whatever I’ve got but here’s a rough recipe:
3c almond paste (leftovers from Almond Milk process)
3 cloves garlic
Juice of 1 lemon
Olive Oil to good consistency
Spices of your choice (Penzey’s Greek Seasoning ROCKS)
Salt/Pepper
Handful fresh parsley
Process in Blender until smooth- enjoy!
You never know what you can do until you have to do it.
Does anyone have a list of fruits and vegetables that may have a mast cell histamine reaction to those of us that have microscopic collagenous colitis? I would appreciate having you list these on this site so that I may copy it for my reference. I am attempting to begin adding fruit and vegetables to my diet but do not know which ones would be the least irritating. The list would give me some idea where to begin. Thank you for your time and your response.
Has anyone experienced an extremely high level of vitamin D since being diagnosed for Microscopic Collagenous Colitis and taking Entocort? Mine was way above the normal level which produced concern in my Internest who checks on my B12 and Vitamin D level periodically. Thank you for responding to my question.
Here's a list of foods that contain significant amounts of histamine, and foods that cause mast cells to release histamines:
Histamine-Rich Foods (including fermented foods):
* Alcoholic beverages, especially beer and wine.
* Anchovies
* Avocados
* Cheeses, especially aged or fermented cheese, such as parmesan, blue and Roquefort.
* Cider and home-made root beer.
* Dried fruits such as apricots, dates, prunes, figs and raisins (you may be able to eat these fruits - without reaction - if the fruit is thoroughly washed).
* Eggplant
* Fermented foods, such as pickled or smoked meats, sauerkraut, etc.
* Mackerel
* Mushrooms
* Processed meats - sausage, hot dogs, salami, etc.
* Sardines
* Smoked fish - herring, sardines, etc.
* Sour cream, sour milk, buttermilk, yogurt - especially if not fresh.
* Soured breads, such as pumpernickel, coffee cakes and other foods made with large amounts of yeast.
* Spinach, tomatoes
* Vinegar or vinegar-containing foods, such as mayonnaise, salad dressing, ketchup, chili sauce, pickles, pickled beets, relishes, olives.
* Yogurt
At times the ingestion of high concentrations of histamine may lead to histamine or scombroid poisoning. Scombroid poisoning most often occurs with the spoilage of certain fish such as: tuna, mackerel, bluefish, mahi-mahi and herring.
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.
Exactly how high was your 25(OH)D level? The normal range is considered by most experts today to be 30 - 100 ng/mL. Toxic levels are as follows:
Toxic doses
What exactly constitutes a toxic dose of vitamin D has yet to be determined, though it is possible this amount may vary with the individual.
Published cases of toxicity, for which serum levels and dose are known, all involve intake of ≥ 40000 IU (1000 mcg) per day. 1 Two different cases involved intake of over 2,000,000 IU per day - both men survived. 2 3
Serum levels: upper limit and toxicity threshold
Upper limit for a substance is the amount up to which is considered safe and without risk of adverse effects in the majority of the population.
Toxicity threshold for a substance is the amount beyond which over-saturation occurs and symptoms of toxicity manifest.
The large range between 25(OH)D’s upper limit and its threshold value implies a degree of safety at serum levels up to 100 ng/mL (250 nmol/L), since concentrations twice this amount have yet to ever be associated with toxicity. 4
In animal models, serum concentrations have reached as high as 400-700 ng/mL (1,000-1750 nmol/L) before toxic effects (severe hypercalcemia) were observed. 8 9
If your result was above 100/ng/mL, here are some things to consider:
If results indicate levels lower than 200-250 ng/mL (500-750 nmol/L), you are most likely not toxic. In this case, the reaction you experienced may be a result of:
1. An underlying magnesium deficiency. This is the most common reason for symptoms brought on by using vitamin D.
2. Vitamin D hypersensitivity due to pre-existing high blood calcium (hypercalcemia). Often mistaken for vitamin D toxicity, hypercalcemia is a rare condition usually caused by one of the following:
* primary hyperparathyroidism (most common cause)
* sarcoidosis
* granulomatous TB
* some cancers
Not that a magnesium deficiency is somewhat common, these days, among the general population. FYI, I try to keep my 25(OH)D level in the 80-100 ng/mL, or at least that's my goal.
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.
I think it's great your internist checks for B12/D levels - hope your elevated D turns out not to be a problem.
Tex,
Interesting... my mother had high blood calcium at one point, which was never explained. (Betcha it was undiagnosed celiac disease, affecting parathyroid.)
Thanks also for posting the histamine-foods list, and making it so easy to find.
It's considered poor etiquette to post something in more than one location on a discussion board, but I thought that information was important enough that it should be as easy to find as possible.
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.
