Food triggers still growing

[Guest guest]

Gidday Heidi

> Wow! All that fat! That would've killed me! Yet, I, too might have

> done that then, not knowing then that an egg has about 9 grams

> of fat.

HAHAHHA

Well, it wasn't so much the pure fat content of the eggs but the

preparation as well, and remeber that the hospital fed it to me on an

ultra low fat diet.

In fact, when I rejected the sliced roast beef with a full bloan

attack in the hospital, I asked for a NO FAT diet, and surprise,

surprise, they had no idea what to serve me, they had never considered

this before. That worried me and still does. I still have serious

problems with hosp food and their inability to del with my special

needs when you would actually expect them to know far more about it

than me! I better not go that way, we will be here all day otherwise!

>

> But for those trying to find their TRIGGERS for aggravations of

> their pancreas should be advised to go right back to the basics

> and then slowly work their way back up again.

>

> Exactly! That is the way I had to do it, so I could find out what

> works.....or doesn't.....for my system.

>

>

> You are right again. All my doctor said was no fat and no red

> meat. The hospital offered no nutritional guidance whatsoever,

> and the first weeks of trying to adapt were very confusing. I

> bought a marvelous cookbook called " The Ultimate Eating

> Healthy Cookbook " and used that as a guide for most of those

> early meals.

The sad thing is that the more people you talk to from all over the

world seem to have exactly the same problems, and hospitals don't

differ, nor do the doctors. There are good and bad, and in general,

hosps aren't ready fro anyone with a pancreatic attack after the very

first one, that one they can handle, raised amylase just gives it all

away!

>

> I, too, use yogurt spread that tastes like margerine, and olive oil,

> SPARINGLY, without problems, but butter still destroys me.

>

> >I won't eat Roast beef, prok, Sheep..

>

> I have found I can eat pork tenderloin on occasion....others may

> not be able to do this. But no beef or lamb....sigh!

I eat a lot of Chicken and Fish. I do eat lean pork steak when it is

on special. I can't afford to pay retail for anything at all so it is

specials only. I eat beef, but it has to be really red beef and on

special as well. I sort thru it until I find pieces that have little

or no fat in or on them. None of the old porterhouse or rump with the

inch of fat on it I am sorry to say, but I can eat beef NOW. Strangely

enuff, I have eaten corned beef fat without penalty seemingly and i am

wondering if it gets changed thry=u the corning or cooking process to

make it palatable to the panc!?!?!?

Lamb and mutton is a complete dead loss unfortunately as I simply

can't find any part of it that is free from fat externally or internally!

>

> > I do understand why people might have problems with HOT

> tacos or whatever from a commercial vendor. it may not be the

> hotness of the spices that gets you as the poor quality of the

> minced beef they have used, it may be low quality, cheap and fat

> heavy!

>

> Very good point.

>

> Thanks, Marmite, for your constructive comments. I read your

> TRIGGERS site and thought it was very well done. What

> TRIGGERS a bad reaction for one person may do nothing for

> another. The food diary seemed like a good solution because

> sometimes it was hard to pin down exactly what had set off an

> attack. Only by keeping a record of each new questionable

> ingredient are you able to identify whether it works or doesn't.

> And of course, there are many things I have never even tried to

> reintroduce, based on fat content only, I figured it just wasn't

> important enough to risk an attack for.

>

Well, if you review the Triggers doc again, you will find that it

includes the food diary as a specific.

All the online resources I have created are all " works in progress " as

people offer suggestions and of course that benefits those in the

Support Group who use our resources as well!

Thanks for the help!

Marmite