flare up
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
flare up
me again, have been doing fantastic off questran off gluten 9mg endocort daily, then sunday lunch for kids , grandkids friends etc and monday I had my nemesis back,even had a bit of light headdedness, I made sure I was careful what I ate, roast lamb,peas, baby carrots, roastveg tray of red peppers, aubergine, sweet potato, squash,sweet onion, roasted with olive oil, and white wine,all very healthy and all have been eaten before individually, what did I do wrong?????Beni
hi Beni, sorry about your flare, sometimes it's very difficult to know what is causing the trouble this time. I just discovered the last two days, it's not only what we eat, but also how it is prepared, in my case the vegetables were not cooked well enough. Healthy and MC friendly are not two similar things. There are many many many very healthy foods I already can't eat for over two years. To be honest I would eat what you have had that evening, I would be in serious troubles because of for example peas, red peppers and sweat union. Especially when the gut is not healed yet, also gluten, diary and soy free can trouble coursers.
Hope you will feel better soon
Hope you will feel better soon
"As the sense of identity shifts from the imaginary person to your real being as presence awareness, the life of suffering dissolves like mist before the rising sun"
-
draperygoddess
- Rockhopper Penguin
- Posts: 558
- Joined: Mon Aug 29, 2011 6:49 am
- Location: Tennessee
Beni,
so sorry you're feeling poorly! I agree with Harma that sometimes it's not the specific foods we eat so much as how they're prepared, or even the combinations. I could probably eat just about everything you did except the onions, but all together they would probably give me trouble. I am learning that the size of the meal makes a difference, too.
Hope you're feeling better soon!
so sorry you're feeling poorly! I agree with Harma that sometimes it's not the specific foods we eat so much as how they're prepared, or even the combinations. I could probably eat just about everything you did except the onions, but all together they would probably give me trouble. I am learning that the size of the meal makes a difference, too.
Hope you're feeling better soon!
Cynthia
"Can we fix it? YES WE CAN!" -Bob the Builder
"Can we fix it? YES WE CAN!" -Bob the Builder
Strangely, onions seem fine for me, but I would be concerned about the aubergine/eggplant... and I eat only very small quantities of peppers.
Hang in there, Beni - it does get better!
The lightheadedness does sound like a food reaction - I get that with gluten. It is possible that there was some cross-contamination - perhaps someone used a utensil that had touched food with butter or dairy, or even gluten, to the serving dish, or maybe there was some serving plate or cooking tool/pot/pan that had traces of some old ingredient. (One example might be a strainer or colander that had been used to strain pasta... and later is used to wash vegetables... I believe that happened to me early on before I went on a kitchen rampage.)
Hope you're feeling better soon,
Sara
Hang in there, Beni - it does get better!
The lightheadedness does sound like a food reaction - I get that with gluten. It is possible that there was some cross-contamination - perhaps someone used a utensil that had touched food with butter or dairy, or even gluten, to the serving dish, or maybe there was some serving plate or cooking tool/pot/pan that had traces of some old ingredient. (One example might be a strainer or colander that had been used to strain pasta... and later is used to wash vegetables... I believe that happened to me early on before I went on a kitchen rampage.)
Hope you're feeling better soon,
Sara
Beni,
I agree with Harma. We're all different, of course, but the peas, red peppers and onions are the most likely suspects, followed by the aubergine. The peas are suspect because they're legumes, and the peppers and aubergine, (as Sara mentioned), are nightshades. I don't have the foggiest idea what onions are, but most of us have problems with them, until our intestines finish healing.
Tex
I agree with Harma. We're all different, of course, but the peas, red peppers and onions are the most likely suspects, followed by the aubergine. The peas are suspect because they're legumes, and the peppers and aubergine, (as Sara mentioned), are nightshades. I don't have the foggiest idea what onions are, but most of us have problems with them, until our intestines finish healing.
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.
Tex,
Since you (sort of) asked, onions are in the same family with certain other bulbs, such as Amaryllis/Hippeastrum - they have a lot of sulf*- compounds, which gives them that distinctive smell, and probably some health benefits... for those who can tolerate them. I don't know whether those would be the same 'ingredients' likely to be irritating when we're reacting (or if we're sensitive), but I wonder.
Those compounds wouldn't be destroyed by cooking, so it's not one of those foods that might be better tolerated cooked than raw, if that were to be the mechanism. I avoided them in the beginning (but, as you know, I avoided pretty much everything).
Since you (sort of) asked, onions are in the same family with certain other bulbs, such as Amaryllis/Hippeastrum - they have a lot of sulf*- compounds, which gives them that distinctive smell, and probably some health benefits... for those who can tolerate them. I don't know whether those would be the same 'ingredients' likely to be irritating when we're reacting (or if we're sensitive), but I wonder.
Those compounds wouldn't be destroyed by cooking, so it's not one of those foods that might be better tolerated cooked than raw, if that were to be the mechanism. I avoided them in the beginning (but, as you know, I avoided pretty much everything).
Sara,
Thanks for the info. I avoided them too, for many years, both cooked and raw. Of course, I can eat them now, without any problems.
Love,
Tex
Thanks for the info. I avoided them too, for many years, both cooked and raw. Of course, I can eat them now, without any problems.
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.
Hi Beni,
When I read your post, the big red flag that immediately stood up is that there is too much variety. I agree with others here about the various possibilities of what you reacted to, but for me, I have to keep meals very simple, with very few ingredients. For instance a typical meal would be a piece of chicken, some rice and cauliflower, either with EVOO and celtic salt, or GF soy. Also, I have to eat small meals - it's as if my stomach has an internal measuring cup :) - once the cup gets overfilled, I'm in trouble.
Anyhow, wishing you a speedy recovery - hopefully we have collectively given you some "food for thought".
Love,
Kari
When I read your post, the big red flag that immediately stood up is that there is too much variety. I agree with others here about the various possibilities of what you reacted to, but for me, I have to keep meals very simple, with very few ingredients. For instance a typical meal would be a piece of chicken, some rice and cauliflower, either with EVOO and celtic salt, or GF soy. Also, I have to eat small meals - it's as if my stomach has an internal measuring cup :) - once the cup gets overfilled, I'm in trouble.
Anyhow, wishing you a speedy recovery - hopefully we have collectively given you some "food for thought".
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein