Today I ate some brazil nuts for a snack. I went out on the porch swing to look at a catalog from the mail. When I stood up I had worse than normal pain in my feet.
For dinner I ate hamburger (grass fed beef), Red Chard, Water Chestnuts.
I feel like I swallowed a helium balloon. Pain under my left ribs - gas pocket I imagine. Feel like a ate whole cow.
That's 3 things in one day (brazil nuts, red chard & water chestnuts) that I hadn't eaten since starting the diet. Guess I won't do that again. One at a time from now on.
Live & Learn.
Shirley
When the eagles are silent, the parrots begin to jabber"
-- Winston Churchill
Brazil nuts are high in zinc, and the fatty acid, alpha-linolenic acid. I don't offhand, see why they would cause you any problems, unless you happen to be intolerant of them. Alpha-linolenic acid correlates with an increased risk of prostate cancer, but I'm not aware of any related risks for women.
The water chestnut is not a nut, of course, but an edible portion of a plant root known as a corm. It's therefore safe for someone who is allergic to tree nuts.
If the product comes from central or southeast Asia, however, there is a risk of ingesting fasciolopsis buski (aka giant intestinal fluke). Humans are infected with these trematodes by ingesting water chestnuts contaminated with metacercaria, (an immature stage of these trematodes), which find access to the small intestine, attach themselves to the mucosa and become mature flukes, in 25 to 30 days. Symptoms include: epigastric pain, nausea, and diarrhea, especially in the morning. In heavier infections, generalized edema and ascites occur, (ascites is accumulation of serous fluid in the peritoneal cavity).
I'm not suggesting that you are at risk for that problem, I just ran across that information while trying to find a reason why you might be having gas problems, and thought that it was interesting.
I don't offhand see why swiss chard should be a problem, either, so probably, the bottom line is that you are correct--it woul d be best to not introduce more than one new food item into your diet at a time.
I hope the problem resolves soon.
Love,
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.
I get such a kick out of you!!! Flukes? You really do you research. Nothing like scaring us. LOL
Love, Jean
PS My zoology professor was a parasitologist, so we spent over half of the semester on internal parasites. It may have been the only time in my life that something grossed me out.
I used to dream of being an explorer and adverturer, and going to Africa, and other exotic places, so I studied all those parasites, (I was usually bored during time spent in the study hall, back in high school, so that's how I occupied my tiime. LOL.)
When it comes to being grossed out, though, I think nothihg can match the guinea worm of Africa--you're probably familiar with those little buggers, (well, actually, they're not so little). They make me glad that I didn't grow up in Africa.
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.
Yeah, I vividly remember that bugger. Don't they wrap it around a stick and turn the stick a little each day?
I was much more grossed out by a microscopic veiw of a tape worm's head, hooks and all. How about the worm that migrates from your lungs to your digestive system when you cough, Ascaris (I had to look it up).
You'e got me on the question about winching them out with a stick. I don't recall ever reading any of the "home remedies" for handling them-- I guess I wasn't that interested.
I agree, tapeworms are so ugly, they're kind of cute, in a gruesome kind of way. Now worms that spend part of their life cycle in the lungs, or the circulatory system, really gross me out--I don't care for them at all.
What on earth were you doing eating raw bacon?
I second the "ick" motion,
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.
I didn't have time to comment on the parasite this morning
This was toward the bottom of the page you posted, Tex:
What is the treatment for Guinea worm disease?
There is no cure. The only treatment is to remove the worm over many weeks by winding it around a small stick and pulling it out a tiny bit at a time. Sometimes the worm can be pulled out completely within a few days, but the process usually takes weeks or months.
Really NASTY stuff. Sooooooooo glad I'm not at risk for that little bugger!!
Shirley
Jean, didn't like those wrigglies described on your page either. Thing that bothered me about them is it DIDN'T say they are in Africa!!!
Shirley
When the eagles are silent, the parrots begin to jabber"
-- Winston Churchill
Thanks. When I looked up that info site on guinea worms, I didn't read that far down the page. I guess I should be reading the whole thing before posting a link. LOL.
Love,
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.
As a kid I loved to eat a little of the lean part of bacon, raw. It really is good. I have to admit I've always eaten raw hamburger and steak. When I order steak, I ask for it blue.
My professor had lots of pictures along with life cycle descriptions of parasites. I still remember a picture of an African man with a worm on a stick on his leg.
Shirley,
Though there were/are many parasites in America, they are well controlled. Meat is inspected for tape worms (they form a cyst in beef and pork). Worm larva can be in pork, but cooking kills them. It's all so icky.
It appears that I'm the guilty party who brought up the flukes. Sorry about that.
Now we're onto a real topic, though--cooking meat. (or not cooking it, as the casr may be). I've always been fascinated by those who claim to relish the flavor of lightly-cooked meat, especially steaks. Whenever I try a rare steak, I find it to be chewy, tough, with an unappealing texture, and a flavor that strongly suggests blood. I've always wondered how someone could learn to appreciate that combination--especially in light of the fact that properly cooked meat, (medium well), is so much more tender, not chewy, and has a heavenly texture and flavor. LOL.
Ok, just kidding, but I really am curious how this all comes about. Are these preferences a matter of how we were raised, IOW, an acquired taste, or are we born with these perceptions about what constitutes the ideal degree of cooking, as far as grilled steaks are concerned.
I'm guessing that a "blue" steak doesn't taste bloody to you, the way it would to me, much the same as the way liver tastes bitter to me, while some folks say it is sweet.
Incidentally, I had to look up the "blue" steak classification--I had never heard of it before. Of course, that's not surprising, considering that my perception of even the relatively mild word "rare", borders on profanity, when used in the same sentence as the word "steak". LOL.
Hey, it's great to see you posting regularly. You're a goldmine of information.
Love,
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.
Jean, I heartily agree with Tex's last statement!!
Wayne, I was raised to eat all meat well done. I have learned to prefer med-well to med-rare steak - even roast beef (although I CANNOT learn to cook it that way - LOL). I would never consider eating raw hamburger (with my knowledge) or raw bacon either (sorry Jean) and like you I had no idea what "blue" meant regarding steak doneness but figured it was about as rare as it can get.
Oh, speaking of liver, I don't like beef liver but I do like chicken liver.
Ok, that's my contribution (preferences). How about the rest of you??
Shirley
When the eagles are silent, the parrots begin to jabber"
-- Winston Churchill
This converstaion makes me really glad I am a quasi-vegetarian.
I remember when out dog had a tapeworm. It would come out in little segments in his bedding. The vet gave him a super duper laxative and...well...I won't go into it. Suffice to say that, yes it was horrible, and yes, we got it all out.
I suppose that I grew up eating rare meat, my Dad's preference. My Mom liked meat over cooked. I love any kind of liver and it tastes sweet to me. I also love sushi.
A steak cooked to medium rare or more is ruined to me. To the point that I'd rather not eat it. It tastes dry and tough to me.
My daughter used to like her steak as rare as I do, but she's gone to cooking it to med rare, or medium.
Shirley
Shirley
