Re: sudden constipation & slight upset stomach ( heavy )

[Guest guest]

I have a book called " Healing with Whole Foods.

This is what is says about spinich:

Builds blood and stops bleeding, diuretic, laxitive, quenches thirst,

cleans blood of toxins.. Is a treatment for constipation and urinary

difficuly.

Its sulfer content helps to relieve hrpes irritations.

Cautions: People who tend to get kidney stones should eat spinich

sparingly. Spinich should not be eaten for those with loose stools,

urinary incontinence, or involuntary seminal emission.

Raw Goat's milk: Cooling in thermal nature. sweet. One of the best

florine sources, nearly ten times than cows milk. Florine helps to

build immunity, protect teeth, and strengthen bones. Florine is lost

in pasturization. It has been used in the treatment of ematciation,

malnutrition, anemia, stomach ulcers, nervous exhaustion, loss of

energy, enriches intestinal flora and can be benificial in cases of

constipation. Treats diarrhea. Has a soft curd and smaller fat

globules which make it far more digestible. Goat's milk is already

homgenized in its natural state.

I don't know the answer to your question. Maybe you can get something

out of this.

> only thing I have changed in my diet within last month is to add

> spinach and other leavy greens to dinner for certian minerals and

> 250 mill to 500mil of goats milk a day. ( to try and correct worn

> away teeth from raw food diet ) now all of a sudden my bowls

> feel " blocked " and i get the odd little pain in my gut after I eat. :

> ( anyone got any advice. i have stopped with the milk last 5 days

> to see if anyting will change. Prior to this i was once a day always

> around same time. )

[Guest guest]

At 03:12 AM 7/5/2002 +0000, you wrote:

>only thing I have changed in my diet within last month is to add

>spinach and other leavy greens to dinner for certian minerals and

>250 mill to 500mil of goats milk a day. ( to try and correct worn

>away teeth from raw food diet ) now all of a sudden my bowls

>feel " blocked " and i get the odd little pain in my gut after I eat. :

>( anyone got any advice. i have stopped with the milk last 5 days

>to see if anyting will change. Prior to this i was once a day always

>around same time. )

I don't know the science behind it, but I can't eat raw spinach in great

amounts -- I tried once,

I love it -- in moderate amounts it's ok. Maybe the oxalates.

I tried adding radishes, leaves and all, to my weekly kimchi, and THAT I

can eat in

great amounts. Radish leaves aren't considered very edible, and radishes

give me

heartburn, but fermented they are wonderful.

I got the idea from some " real " Korean kimchi I bought. The store

I got it form caters primarily to the Korean community, and they had bales

and bales

(literally) of Nappa and these little Diakon radishes will all the leaves

intact.

So I'm experimenting with fermenting the greens -- I have a jar of

dandelions going

too. I hear the grape leaves they used in Dolmathes originally were

" pickled " also --

at the end of fall, there are sure a lot of grape leaves left over.

My thesis, for what it is worth, is that a lot of greens aren't very

digestible.

They were meant to be eaten " cultured " .

-- Heidi

[Guest guest]

maybe it is the green leafy food that is causing the sudden

constipation?

> >only thing I have changed in my diet within last month is to add

> >spinach and other leavy greens to dinner for certian minerals and

> >250 mill to 500mil of goats milk a day. ( to try and correct worn

> >away teeth from raw food diet ) now all of a sudden my bowls

> >feel " blocked " and i get the odd little pain in my gut after I

eat. :

> >( anyone got any advice. i have stopped with the milk last 5 days

> >to see if anyting will change. Prior to this i was once a day

always

> >around same time. )

>

> I don't know the science behind it, but I can't eat raw spinach in

great

> amounts -- I tried once,

> I love it -- in moderate amounts it's ok. Maybe the oxalates.

>

> I tried adding radishes, leaves and all, to my weekly kimchi, and

THAT I

> can eat in

> great amounts. Radish leaves aren't considered very edible, and

radishes

> give me

> heartburn, but fermented they are wonderful.

>

> I got the idea from some " real " Korean kimchi I bought. The store

> I got it form caters primarily to the Korean community, and they

had bales

> and bales

> (literally) of Nappa and these little Diakon radishes will all the

leaves

> intact.

>

> So I'm experimenting with fermenting the greens -- I have a jar of

> dandelions going

> too. I hear the grape leaves they used in Dolmathes originally

were

> " pickled " also --

> at the end of fall, there are sure a lot of grape leaves left over.

>

> My thesis, for what it is worth, is that a lot of greens aren't

very

> digestible.

> They were meant to be eaten " cultured " .

>

> -- Heidi

>

>

>

>

>

[Guest guest]

> maybe it is the green leafy food that is causing the sudden

> constipation?

Anything's possible. Everybody is somewhat different. It doesn't

seem particularly likely to me though...if you were to have problems

with digesting greens, I'd expect loose stools rather than

constipation. If you're not eating the greens cooked, start cooking

them. Greens are definitely a food that is made more digestible by

cooking.

It's winter there right now, right? Are you making sure you're

staying well hydrated? How's your activity level; are you still not

able to work out? Activity helps to promote regularity, and

dehydration is a *major* cause of constipation and 'bound' stools.

Make sure you're getting enough fluids. Try using yogurt or kefir

instead of fresh milk, and/or try switching to fermented greens - the

bacteria help with regularity too. I hesitate slightly to recommend

the fermented greens because cabbages aren't quite as good of a

source of the minerals you needed as the dark green leafy vegetables

are. You might want to experiment with fermenting other greens like

spinach, kale, collards, beet greens, etc.

Other than that, I don't have any other suggestions at the

moment...other than non-dietary fixes.

[Guest guest]

Yes I have been cooking the greens. ( some days its bok choy,

sometimes english spinach )quite possible I could be dehydrated as I

have got the flu right now and seemingly no matter how much water i

drink lips are still dry. Strange enough as of yesterday I went back

and bought a tub of yoghurt. It is unpast and unhomog but is not

organic ( all the organic ones are fat free u beleive that ! )

Yes it is also winter here aswell and i have not taken too well to

the cold. Most ngiht my entire body shakes unless i put a blanket

over myself. ( cant afford heating )

Still not able to work out, however to my rejoice it seems i will be

able to start certain exercise once this flu is over and then

hopefully within 1 to 2 months or even sooner will hopefully be able

to do exercises that involve the back/side/chest muscles again yay

ive never actually done any fermentaion yet. I will try as you

suggest though in fermenting the greens. I do hope this does the

trick. Having constipation really zaps your energy a bit.

Thanks for everyones input.

P.S when i was raw vegan ( heh wish i never found out about it )

i actually became raw fruitarian. ( avodadoes and coconut were my fat

sources )

[Guest guest]

At 09:54 PM 7/5/2002 +0000, you wrote:

>. I hesitate slightly to recommend

>the fermented greens because cabbages aren't quite as good of a

>source of the minerals you needed as the dark green leafy vegetables

>are. You might want to experiment with fermenting other greens like

>spinach, kale, collards, beet greens, etc

I tried some fermented radish greens lately and they are GREAT.

Which was surprising because radish greens aren't very good

raw at all (they are all stickery and barely chewable). But Korean

radish kimchi has all the greens too, and both the greens

and radishes are outstandingly wonderful.

Heidi

[Guest guest]

hrm I gotta learn how to do this.

The kimchee I find in teh shops I do not think is " proper kimchee "

infact i dont even think its fremented. i could be wrong though

> >. I hesitate slightly to recommend

> >the fermented greens because cabbages aren't quite as good of a

> >source of the minerals you needed as the dark green leafy

vegetables

> >are. You might want to experiment with fermenting other greens

like

> >spinach, kale, collards, beet greens, etc

>

> I tried some fermented radish greens lately and they are GREAT.

> Which was surprising because radish greens aren't very good

> raw at all (they are all stickery and barely chewable). But Korean

> radish kimchi has all the greens too, and both the greens

> and radishes are outstandingly wonderful.

>

>

> Heidi

[Guest guest]

At 09:58 AM 7/6/2002 +0000, you wrote:

>hrm I gotta learn how to do this.

>The kimchee I find in teh shops I do not think is " proper kimchee "

>infact i dont even think its fremented. i could be wrong though

Yeah, you should: it's easier than you think! My hubby even tried some last

night and said " this doesn't taste like kimchi! It just tastes like spicy

vegetables! " . That's a first!

I've been putting a handful or two in my soups (in MY bowl), and it is

soooo good. The vegies in the soup taste kind of blah by comparison. I'm

making it not too hot or garlicy or sour, and it goes down real nice. Also

really, really easy compared to actually cooking vegies!

Heidi