I have a friend whom I work with who was diagnosed with LC in 2006. She is 10 years younger and I called her for advice when I was first diagnosed in 2013 before I found this forum and Texs' book.
Long story short, she does not follow a strict diet, won't look at this website, or follow any of the advice I now have for her. She has been hospitalized several times with magnesium and potassium deficiency. I'm sharing this story because I know how hard this lifestyle may seem this time of year. Sometimes you feel like all of your hard work is for nothing when you are feeling poorly. However, every choice you make each meal is one step closer to better health. I think we forget that sometimes, until you hear a story like this one. Then you remember how lucky you actually are for following this board's advice and doing the best you can. It really is paying off.
Cheers!
An encouraging story
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
An encouraging story
Vanessa
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Gabes-Apg
- Emperor Penguin
- Posts: 8332
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- Location: Hunter Valley NSW Australia
Vanessa
thanks for the timely reminder
three times this week I have to explain that there is no such thing as 'a little bit' in 'Gabes world'
it can be tiring watching the trolley contents of others at christmas and the 'once a year' treats they are buying..
thanks for the timely reminder
three times this week I have to explain that there is no such thing as 'a little bit' in 'Gabes world'
it can be tiring watching the trolley contents of others at christmas and the 'once a year' treats they are buying..
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
I think that going back to old fashioned traditional diet has huge health benefits. Raw, unpasteurized milk directly from the cow, fermented milk, raw liver, kidney, bone broth, heart of lambs and venison etc, have tremendous value as to nutrition. The food we eat nowadays have almost no nutritional value. No wonder people get sick.
We should go for coconut oil, raw liver, raw (organic) egg yolks, unpasteurized apple cider vinegar to fight GERD, and make kefir from unpasteurized milk.
Why do we ask for "gluten free bread"? Why buy, or bake, and put efforts into making food simulating something we can't tolerate, and on top of it, has very low nutritional value?
Lilja
We should go for coconut oil, raw liver, raw (organic) egg yolks, unpasteurized apple cider vinegar to fight GERD, and make kefir from unpasteurized milk.
Why do we ask for "gluten free bread"? Why buy, or bake, and put efforts into making food simulating something we can't tolerate, and on top of it, has very low nutritional value?
Lilja
Collagenous Colitis diagnosis in 2010
Psoriasis in 1973, symptom free in 2014
GF, CF and SF free since April, 2013
Psoriasis in 1973, symptom free in 2014
GF, CF and SF free since April, 2013
Lilja,
I agree with most of what you posted. I haven't eaten any kind of bread in roughly 10 years. Like you, after eating GF bread for a while, I thought to myself — why eat this stuff just because it looks like something I used to eat?
And if I could safely drink milk, I would prefer unpasteurized milk. I can still remember it from when I was growing up — and homemade cheese, too. I always loved heart and tongue, too.
But I'm not sure that I could eat raw liver. I can barely force myself to eat cooked liver, because I'm one of those people to whom liver tastes bitter. When I was growing up, whenever we would butcher a hog or 2, we always cooked the liver, kidneys, and assorted leftover parts for which there was no better use, and ground it and put it into what we called head sausage (because it included the meat and skin from cooked hog's heads). The ground meat was stuffed into the cleaned colon of the hog, and then cooked again. Head sausage was one of my favorite breakfast meats, and it was probably very nutritious).
But I never ate raw liver.
Tex
I agree with most of what you posted. I haven't eaten any kind of bread in roughly 10 years. Like you, after eating GF bread for a while, I thought to myself — why eat this stuff just because it looks like something I used to eat?
And if I could safely drink milk, I would prefer unpasteurized milk. I can still remember it from when I was growing up — and homemade cheese, too. I always loved heart and tongue, too.
But I'm not sure that I could eat raw liver. I can barely force myself to eat cooked liver, because I'm one of those people to whom liver tastes bitter. When I was growing up, whenever we would butcher a hog or 2, we always cooked the liver, kidneys, and assorted leftover parts for which there was no better use, and ground it and put it into what we called head sausage (because it included the meat and skin from cooked hog's heads). The ground meat was stuffed into the cleaned colon of the hog, and then cooked again. Head sausage was one of my favorite breakfast meats, and it was probably very nutritious).
But I never ate raw liver.
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.
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I eat only real food, only single ingredient food. I eat liver, heart and recently got up the courage and tried kidney. I had some yesterday sauteed in coconut oil with collard greens. It was good. I consider food the foundation of my health. I treat it more like medicine than entertainment. I like things to taste good but that is not my primary motivation.
Jean
Jean