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Now I see why you have GI problems, a 13 year old daughter! LOL
Seriously, you may want to postpone another trial so that you know that you'll feel OK for the birthday.
BTW, just because you don't like soy doesn't mean that you aren't getting it hidden in foods, see my soy list. You may still want to try it. If you react, it won't be much of a loss.
Love, Jean
13 going on 21 I swear.
I think I will postpone Jean, but that also means postponing next week as well as we plan to travel down to Oregon next Thursday and I want my GI to be in order for that trip.
Ok, ok, I'll try the soy, and give you the skunk eye while doing it.
Thanks,
Mike
PS. And thanks again for writing up the info it's been a great help.
moremuscle wrote:I would not do the trial right before the birthday
Soy is "hidden" in foods much the same way as gluten and corn; sad way to destroy otherwise good food
I react to soy in a pretty serious way with Extreme Diarhea - completely w/o control. Last time I had soy it was in dark chocolate - most chocolates have soy lecithin as an emulsifier, sometimes it appears on the label w/o the prefix "soy", it will simply say lecithin - it is still soy lecithin.
Enjoy Life makes some chocolate chips that are soy free (and free of all our other ellergens). They taste half way decent and better yet, I don't get sick from them.
I have also found a bar of dark chocolate that is w/o gluten, dairy, and soy - I have forgotten the name right now but I will let you know if you are interested; it is available in a particular store here.
It is good to see that you've found a way to feeling better with Jean's elimination diet.
Love,
Karen
Twist my arm. I think you're right Karen. No more trials for a week and a half. I agree soy totally destroys good food. I just can't believe the crap that gets added to perfectly good food.
I'll look into the enjoy life chocolate chips. :) And yes, pretty please, let me know the dark chocolate that you've found to be ok. I miss that a bit. Though perhaps when I do the chocolate trial (boy doesn't that sound funny) I'll find that I can eat it *fingers crossed*. I wonder what kind to use for it.
Yeah, that stuff that Jean wrote is great. Seems to help figure out much easier what I can and cannot eat. And what my reactions are and the timing of those reactions. Wonderful.
I assume that means that you're going to suspend the elimination diet for a while. I sure would!!! You'll be ready to try again when you're back from vacation.
Have a great time. Oh, and daughters usually get better when they are 16 or 17. Mine has even asked me "Why did you even let me live with you when I was 15?"
Ok, let's bring this trial back to life now. I still have chocolate, soy, rice, coconut, citrus, nuts, yeast and egg.
Pistashio's and natural Peanut butter seems to be ok in limited portions.
And my though my corn reaction was pretty bad, it seems that popcorn is ok. I had a massive amount of kettle corn popcorn last week with no issues what so ever. Damn that stuff is addictive. LOL
Anyone know why popcorn might not be a problem whereas whole frozen corn is?
This morning I took 1 tbsp of Hershey's Cocoa baking powder, boy that stuff is nasty to eat. LOL Anyone know how much pure chocolate/cocoa is normally in a candy bar? How much would 1 tsp be equivalent to? Also, what reactions to chocolate do people see?
If you can tolerate popcorn without any problems, there is no reason why you shouldn't be able to eat any type of corn, and corn derivatives. Something almost certainly confounded your corn test. From a cereal chemistry viewpoint, there is virtually no difference between popcorn and any other type of corn. Corn varieties differ by the relative amounts of lysine, oil, starch, etc., that they contain, but the chemical composition of each component is basically the same--only the percentages vary.
That's what makes testing so difficult. It's very easy to corrupt the validity of a test, by related, (or even totally unrelated), factors.
Now if you were to eat frozen corn, the thermal shock could cause a reaction, but if you cook it first, there's very little difference in the chemistry, as far as cooked whole corn, and popcorn, are concerned. They are both primarily starch, with about 7% zein protein.
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.
If you can tolerate popcorn without any problems, there is no reason why you shouldn't be able to eat any type of corn, and corn derivatives. Something almost certainly confounded your corn test. From a cereal chemistry viewpoint, there is virtually no difference between popcorn and any other type of corn. Corn varieties differ by the relative amounts of lysine, oil, starch, etc., that they contain, but the chemical composition of each component is basically the same--only the percentages vary.
That's what makes testing so difficult. It's very easy to corrupt the validity of a test, by related, (or even totally unrelated), factors.
Now if you were to eat frozen corn, the thermal shock could cause a reaction, but if you cook it first, there's very little difference in the chemistry, as far as cooked whole corn, and popcorn, are concerned. They are both primarily starch, with about 7% zein protein.
Wayne
That's just crazy. Guess I'll try corn again. Perhaps next time I'll try organic corn on the cob. It's about the only type of corn I really like. I also have corn in my cereal which doesn't seem to bother me either.
I'm going to have to look back at my logs to see what I ate.
I'm curious, what type of corn is used for popcorn? Yellow or white, or does it depend?
Hey, be careful there--I don't want to be responsible for causing you to get sick. Realistically though, popcorn should be harder on the digestive system, than regular, cooked corn, because of the abrasiveness of the pericarp, (the hull), that shows up with popcorn.
If you're just bothered by that fact that corn goes through you undigested, that's nothing to get excited about, 'cause that's normal. The human digestive system is simply not designed to handle corn. If it actually makes you sick, though, that's an entirely different matter.
Popcorn comes in all types. Yellow popcorn makes the largest popped kernals, while white popcorn is often advertised as "hull-less". Actually, it's not hull-less, it's just smaller in size, so the hull is thinner, and not as easily seen. Theoretically, this makes it more digestable, but I don't seem to have any more luck with it, than I do with the yellow varieties.
I've even grown Indian Rainbow popcorn, and strawberry popcorn, and minature popcorn varieties. You can even grow blue popcorn, but most of the exotic varieties, you will have to grow yourself--they are not likely be available, except maybe in local specialty markets. They all taste pretty much the same, regardless of color, since the color is only in the pericarp--the starch composition is the same. Blue and red corn are exceptions, though, since they generally have a sweeter flavor than other corn varieties. In fact, blue corn muffins taste a lot like cake, due to the extra sweetness. I'm talking about regular Indian Blue Corn here, though, not blue popcorn.
I used to be a world-class popcorn eater, until the MC brought my popcorn-eating carreer to an untimely end. Sigh.
Wayne
P S Incidentally, doesn't that Hershey's Cocoa have a long list of undesirable ingredients in it, or am I thinking about something else?
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.
Well, the symptoms I had with corn were't too terrible I suppose. Much better than the GI symptoms I got with cheese. The frozen corn (which I did cook up) just gave me a pretty bad head ache about 11 hours later which lasted for hours and I couldn't fall asleep until very late.
With the amout of kettle corn I ate (we're talking cups and cups and more cups), I'm now thinking that it was either something else, or perhaps something in the frozen corn that gave me problems.
Thanks for the cool info on popcorn. Now I know a popcorn guru. :)
The Hershey's Cocoa (I'm talking baking not drink mix) didn't seem to have much at least from what I remember. But now I'm going to have to read the label tonight to make sure.
I thought I couldn't eat popcorn until I changed oils. I was using corn oil and all purpose oils.. NowI use 2 tablespoons of olive oil and 1/3 cup Krogers white popcorn. Make the stuff on the stove twice a day.. afternoon and evening snack:)
grannyh
Ok, it now appears that Hershy's Baking chocolate (powder form) is ok for me to eat. LOL Now I gotta figure out which form of "real" chocolate that I can eat and tastes good and won't give me problems. Any ideas?
I normally ate Dove Dark Chocolate, but I think it has dairy in it.
For those chocolate fans out there that have dairy problems what do they eat?
