Feel free to discuss any topic of general interest, so long as nothing you post here is likely to be interpreted as insulting, and/or inflammatory, nor clearly designed to provoke any individual or group. Please be considerate of others feelings, and they will be considerate of yours.
I can certainly understand your concern about unrefrigerated meat, but I grew up on an old fashioned farm in the 1940s and 50s, and back in those days if you lived way out in the country, most meat (mostly pork) was stored in the smokehouse. A little fresh meat was stored in an ice box. I don't recall exactly when we finally got our first refrigerator, but it was sometime in the mid to late 1940s because we didn't have electricity until then. I can't recall anyone in the family ever getting sick because of spoiled meat.
The bacon that Jari suggested looks like a good choice.
Tex
Thanks, Tex. I appreciate your perspective. I prolly am overly concerned. But I have always been proactive on that score since I am IgA deficient...discovered that many years ago on my clinical rotation when we tested our own immunoglobulins. So no first line of defense immunity lining mucous membranes to fight off any buggers for me. Couple that with the fact that budesonide works by reducing the immune system's response and can lower the ability to fight infection...do you see my mental dilemma?
I saw that bacon in the store and was gonna grab it but it contains celery powder and I thought Gabes posted that celery powder can be made from soy much like rosemary extract?
I have a quilted cooler that looks like a purse (not this one but like it.) I live in FL. It is hot now. I regularly carry around protein in a tupperware with a small cooler brick if I"m in a hot environment.
For the men....there are some manly portable cloth coolers available.
T wrote:For jerky I have my own dehydrator which gives me the option of the marinade ingredients and choice
of meat just put excess in freezer.
Terry
I may have to go that route. What brand/model dehydrator do you have? And do you have any marinade recipes that are ingredient minimal? Thanks so much, Terry!
I'm with Tex, I remember going off to school with meat and other foods in my lunch box in the 1960's. Ice jell bricks were not invented then for lunch boxes. All of the kids had unrefrigerated meats in their lunch boxes at school. We seemed to have survived it.
But, if you are concerned freeze some protein in individual ziplocks and if you are called to work pull your frozen protein out of fridge and put it in your bag. It will be thawed out by snack time. If you freeze the protein you probably won't need a freezer brick.
Brandy...that's the ticket, I think! Thanks for making so much sense. :-) Make some bacon...as long as the celery juice powder is approved by my food gurus here :-)...or other meat protein once I know my sensitivities then freeze in baggies and find a very small cooler to accommodate without too much excess air. Prolly depends on the specific protein and when I get a chance to eat it...unpredictable...as to whether I'd need an ice pack or not. And get in the habit of grabbing that when I have to bust out the door.
Another reason this snack thing is so hard for me is that I can get a bit hypoglycemic so I have always had to have some kind of food available. When I get chills, sweats and head fuzz I need food right away. I try to plan ahead so that doesn't happen.
Sorry for all my whining. :-( And thanks so much for being so patient with me. You guys are all angels!
Found these chips at my local health food store and they are yummy. Not too salty. Ingredients: sweet potatoes, organic coconut oil and sea salt. Non-GMO potatoes. Produced in Colorado in a facility that handles dairy. Pricey at $4 per 5 ounce bag but worth it until I can figure out how to make my own. Thrilled to find a replacement for potato chips and wanted to share.
Jumpindogs wrote:
But Marcia's salmon in a pouch idea is awesome! How did I miss that?! Thank you so much, Gabes! This seems doable for a snack and not too cost prohibitive at $6.90 a pound. Don't think I could handle it for breakfast though...but maybe mixed with some applesauce? Ingredients are pink salmon, water and salt. https://www.amazon.com/Bumble-Bee-Skinl ... GKYH099AAB
I am bumming. Some recent reviews on Amazon indicate the Bumble Bee Wild Pink Salmon in a pouch, which was produced in Thailand, is now produced in China and what they used to enjoy now smells bad, tastes bad and is grey instead of pink. Some of these reviews are from people who had been buying this product for some years and were very disappointed at the change. I emailed the company to inquire but I am hesitant to buy. <sigh>
I bought one of these at my local grocery store yesterday. They are now produced in China and they indeed suck...not a good salmon smell (and I love salmon) but a chemical smell. And off color. Tossed without tasting. Bummer.
Marcia...do you use a different brand? Hoping so and that I can find it somewhere. Thanks. :-)
BTW, saw my GYN doc yesterday and we got to chatting about LC and my new diet. She told me she has friends who lived in China for a bit and they told her that employees are forced to lie for food plant inspections under threat of physical harm. How sad and terrifying for them! And more ammunition for my increasing concern over food/supplements/raw materials produced/sourced in China. No more.
I have no idea whether celery powder or juice contains soy (that would probably depend on the brand), but the reason why it's used is because celery juice/powder contains naturally occuring nitrites and nitrates. IOW it does exactly the same thing that nitrites do in conventionally-cured bacon or deli meats.
The main difference is that it is "natural" so it is approved for "organic" labeling and the government bureaucrats choose to require that the bacon must be labeled as "uncured", even though the celery juice/powder contains the same basic ingredients (nitrates/nitrites) used in conventional curing.
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.
jlbattin wrote:I eat that particular brand of bacon jerky all the time.........it's very good and I don't have any trouble with it.
I don't eat their beef jerky though because it has beef stock in it and that can have soy.
I use jerky (beef and bacon) particularly when I'm traveling to have some safe quick protein!
The Oberto Applewood bacon jerky I linked? I would kill right about now for a portable protein snack! But the "natural flavorings" concern me...what could be in there?
So I called Oberto today. The ingredients in the natural flavoring they use for their Applewood Bacon Jerky are celery juice powder, garlic, maltodextrin and corn starch. It contains none of the major allergens. They use a flavoring made by Kerry.
Assuming their celery juice powder is not made using soy since you have been buying with some frequency and can tolerate it well. Yay!
Virtually every one of us here was once a perfectionist and/or overachiever. (Chronic stress is one of the prerequisites for developing/triggering MC.) We eventually realize that we heal faster and we relapse less often if we learn to be somewhat imperfect and an underachiever.
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.
Gabes-Apg wrote:I have hesitation, as vinegar can be produced from wheat based ferment, celery powder can be a bit like the rosemary extract, anything can be used during the production process (wheat / soy) and it doesnt have to be declared on the label
Hey Gabes...do you have any sources handy for soy being used in the celery juice extract process? I Googled but no luck. Or is that a logical assumption based on the general principle for any commercially modified ingredient that main allergens do not have to be listed on the label if only used during processing? Thanks!
Do you all see what a freakin' anal nutcase I am? That's why I work in Transfusion Medicine.
no exact sources,
I have two reasons for caution, especially for those early in their MC healing journey
a) labelling laws in USA allowing gluten free to be 20PPM and in line with this, that manufacturing facilities are not proactive about ensuring no cross contamination (and this relaxed approach could apply to ALL allergens like soy, nuts, dairy)
b) the combo of learning that rosemary extract did have soy used during the process but it does not appear on the label; a recent discussion with Laura that she was reacting to Avocado oil (but was totally ok with fresh Avocado); and a podcast about that was about wine production in the USA, the points raised in the podcast could apply to any food, any liquid. Long story short, various ingredients used in the process of the item do not have to be declared on the label.
For the general public these small amounts are most likely not an issue, for MC'ers that are super sensitive it has proven to cause issues.
albeit, what we do know in MC world, is that everybody is different, a food product that is ok for one person, can be total chaos for another
and trial and error for each individual is the only way to figure it out.
the other thing we have learnt is that in the early days of healing, food items with more than a 4-5 ingredients are more likely to cause issues for MC'ers which is why we encourage people to avoid them.
keep in mind, that while you are on medication, the reaction to some of these ingredients will be masked.
(like a week or so ago when you came off uceris and the WD returned, this was the indicator that something in your eating plan is causing you issues.)
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Hey Joanne,
If I were you, when you get a potential 3 day stint...I'd try a test and cook a couple pieces of bacon each day (when ever it suited you) and try it for 3 days in a row if you are able, and if by the 4th day you are not having any new reactions of any kind you may be able to safely say you can eat that at least once a day and be ok.
This is how I would approach anything new or that concerned me.
To Succeed you have to Believe in something with such a passion that it becomes a Reality - Anita Roddick
Dx LC April 2012 had symptoms since Aug 2007
Gabes-Apg wrote:no exact sources,
I have two reasons for caution, especially for those early in their MC healing journey
a) labelling laws in USA allowing gluten free to be 20PPM and in line with this, that manufacturing facilities are not proactive about ensuring no cross contamination (and this relaxed approach could apply to ALL allergens like soy, nuts, dairy)
b) the combo of learning that rosemary extract did have soy used during the process but it does not appear on the label; a recent discussion with Laura that she was reacting to Avocado oil (but was totally ok with fresh Avocado); and a podcast about that was about wine production in the USA, the points raised in the podcast could apply to any food, any liquid. Long story short, various ingredients used in the process of the item do not have to be declared on the label.
For the general public these small amounts are most likely not an issue, for MC'ers that are super sensitive it has proven to cause issues.
albeit, what we do know in MC world, is that everybody is different, a food product that is ok for one person, can be total chaos for another
and trial and error for each individual is the only way to figure it out.
the other thing we have learnt is that in the early days of healing, food items with more than a 4-5 ingredients are more likely to cause issues for MC'ers which is why we encourage people to avoid them.
keep in mind, that while you are on medication, the reaction to some of these ingredients will be masked.
(like a week or so ago when you came off uceris and the WD returned, this was the indicator that something in your eating plan is causing you issues.)
OK. That (boldface mine) makes sense. I knew the meds would mask food reactions but mistakenly thought the symptoms returned because my colon was not yet healed. Thanks for explaining that.
Erica P-G wrote:Hey Joanne,
If I were you, when you get a potential 3 day stint...I'd try a test and cook a couple pieces of bacon each day (when ever it suited you) and try it for 3 days in a row if you are able, and if by the 4th day you are not having any new reactions of any kind you may be able to safely say you can eat that at least once a day and be ok.
This is how I would approach anything new or that concerned me.
Thanks, Erica! But I should wait until I am off budesonide, right?
Spoke to my GI doc today...talking with him was much better than talking with his PA and I discovered that his PA did not relay information to him correctly about our conversations. For example, I had expressed concern to her since osteoporisis is listed as a condition to consult your doctor about before taking Uceris. But I told her I was taking the Uceris as directed...she specifically asked me if I was. I also told her my osteo doc said it was OK. She somehow relayed to him that I was not taking the Uceris as directed because I was worried about my osteoporosis. She is obviously the problem. My doc and I had a good conversation and he told me today that he and I will be speaking directly from now on.
Anyway, he is upping my Entocort to 9 mg daily and sending a pre-auth letter to my drug insurance company for Uceris. I am assuming my symptoms will likely resolve while on the proper dose of Entocort/if I get back on Uceris. So no 3 day bacon testing until I am off the budesonide, right?
I was one that Budesonide didn't mask symptoms for......so, I could try things and know if I would react or not.........some people, however, eat what they want and take Budesonide to feel better (or so my GI doctor tells me) and don't get the symptoms...........
You'll have to judge for yourself when you get on the Budesonide. You'll know if it masks symptoms or not..........
Jari
Diagnosed with Collagenous Colitis, June 29th, 2015
Gluten free, Dairy free, and Soy free since July 3rd, 2015
