Re: Hot spices! to Marmite

[Guest guest]

>I remeber while still in hosp and ready to go home from the

principle attack in May 95, I had scrambled egges for lunch. Now

I love eggs and couldn't see there would be aproblem!

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.

of

> 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.

> It is my experience that most hospital systems not only seem

to understand basic pancreatitis and especially cxhronic

pancreatitis but they also have no information to hand you as you

head out the door. Nutrition and Diet is sadly omitted from their

experience and ability to help the patient with. Most of it is hit and

miss!

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.

> You mentioned chef prepared sauces which didn't agree with

you when a home prepared " hotter " one may be fine. I think you

might have hit it on the head when you said BUTTER!

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!

> The food diary is critical if you want to improve the quality and

variety of your food. Pick what is good and average and a real

no-no! And keep experiementing. Just remember to not go too

far! I mean a serious attack that hospitalises you may not be

worth it for the addition of one too many hot spices.

I couldn't agree with you more!

>

> 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.

Have a good day!

With hope and prayers,

Heidi

Heidi H. Griffeth

South Carolina

Southeastern Representative

Pancreatitis Association, Intl.