Veggies?
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Veggies?
I have been gluten and dairy free for 2 weeks now. I have also given up fruits (except bananas), veggies, beans and soy. I am dying for some vegetables! I know I don't do well with raw vegetables. But, I seem to still get bloated and gassy with most cooked vegetables. Are there some that seem to be tolerated better than others? I know I can just do trial and error. But, would love to see if anyone here has any suggestions. I don't feel healthy without them. I am so used to big spinach salads and lots of grilled veggies...
Hi Marty,
Most of us (myself included) were/are able to tolerate well-cooked veggies such as squash, carrots, potatoes, sweet potatoes, cauliflower, and green beans. Many of us can handle broccoli, but it tends to cause gas problems for others. If white potatoes seem to cause problems, red potatoes and yellow potatoes (such as Yukon gold) are easier to digest, because they contain a different type of starch.
The vegetables most likely to cause problems are iceberg lettuce (the worst of all, for most of us), onions, tomatoes, chilis (peppers), and vegetables that have a high oxalic acid content (mostly the dark green vegetables, including spinach, chard, rhubarb, etc.). However, adequate cooking helps to minimize the oxalic acid problem, so they don't bother everyone.
Tex
Most of us (myself included) were/are able to tolerate well-cooked veggies such as squash, carrots, potatoes, sweet potatoes, cauliflower, and green beans. Many of us can handle broccoli, but it tends to cause gas problems for others. If white potatoes seem to cause problems, red potatoes and yellow potatoes (such as Yukon gold) are easier to digest, because they contain a different type of starch.
The vegetables most likely to cause problems are iceberg lettuce (the worst of all, for most of us), onions, tomatoes, chilis (peppers), and vegetables that have a high oxalic acid content (mostly the dark green vegetables, including spinach, chard, rhubarb, etc.). However, adequate cooking helps to minimize the oxalic acid problem, so they don't bother everyone.
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.
Yes, usually. For some of us who are more sensitive to some things than most of us, it can sometimes take years before items such as tomatoes, lemons, and/or iceberg lettuce are completely safe, but as our small intestine heals, our enzyme production will slowly return to normal, and we will gradually regain our ability to produce enough of the necessary enzymes to digest normal amounts of sugars (carbs), so that we will be able to digest the carbs in most fruits and vegetables, and we will be able to handle more fiber (if desired).
I realize that most GI docs maintain that MC is a disease of the colon only (hence the name — colitis refers to the colon), but the reality is that both the small and large intestines are affected by MC (and many GI docs are beginning to realize that, as they learn more about the disease). As I describe in the book, D actually begins in the small intestine, and rather than to try to attenuate it, the colon adds to the purging by infusing even more water and electrolytes into the fecal stream, rather than removing water (as it normally does). IOW, it's not the colon's job to stop D that originates upstream. Once the enteric nervous system issues a signal to purge the system, the colon can only follow suit.
FWIW, the colon is also inflamed when celiac disease is active. GI docs have always considered celiac disease to be a syndrome that affects only the small intestine, but that's incorrect. Research shows that the inflammation affects both the large and small bowel.
Tex
I realize that most GI docs maintain that MC is a disease of the colon only (hence the name — colitis refers to the colon), but the reality is that both the small and large intestines are affected by MC (and many GI docs are beginning to realize that, as they learn more about the disease). As I describe in the book, D actually begins in the small intestine, and rather than to try to attenuate it, the colon adds to the purging by infusing even more water and electrolytes into the fecal stream, rather than removing water (as it normally does). IOW, it's not the colon's job to stop D that originates upstream. Once the enteric nervous system issues a signal to purge the system, the colon can only follow suit.
FWIW, the colon is also inflamed when celiac disease is active. GI docs have always considered celiac disease to be a syndrome that affects only the small intestine, but that's incorrect. Research shows that the inflammation affects both the large and small bowel.
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 know I don't have celiac disease as that was ruled out through an endoscopy (done at the same time as my colonoscopy). But, I will find out the results as far as my sensitivities toward gluten, dairy, soy and eggs from EnteroLab in the next few weeks.
Thanks for the response. I didn't know the small and large intestines were affected as well. That was helpful. [/img]
Thanks for the response. I didn't know the small and large intestines were affected as well. That was helpful. [/img]