Time to Customize. Help Please!?!

[Guest guest]

I am approaching my first anniversary and I think that something in the most

basic diet is working against me. I stayed on intro for an extended time and

then stepped up even though D was still there. Now at 11 months I still have D.

Trying to be patient. Must be some basic thing that I should not be consuming.

Can you suggest, based on experience, something for me to remove long enough to

determine if it's the cause. Could it be a combination of things?

My diet includes: Meat. Beef, Pork, Fish. Veg. Peas, Green beans, Mushrooms,

onions. SCD yogurt with spotted banana and Honey, Scrambled Eggs, SCD Ketchup

made from tomato juice, Chicken soup with the veggies blended. Almond flour

muffins occasionally with banana and/or pecans. Some plain nuts. Spices but no

spice mixes. SCD mayo. Occasional piece of uncooked fruit. Cantelope or

pineapple. Cooked apples. SCD approved oil and butter. Juices 50/50 with water:

grape, white grape, apple cider. Peanut butter with nuts and salt from Whole

Foods.

Make a suggestion. I'm desperate. I'm about to have a colonoscopy and the

doctor will be pressing for Remicade because " no improvement " with the diet.

What could it be?

Thanks so much,

CD 10/08

SCD 1/09

Entocort EC 10/08

Lialda 10/08

[Guest guest]

Hi ,

My suggestion to

you would be to start from scratch…the Intro Diet, then add 1 item, 1 at a

time, a few days apart. It’s the quickest, easiest way to find out which item

is giving you the problem you have. I’ve had to start over again 1 year into

the diet. It’s worth it!!!

Good luck,

GERDS and chronic

C., SCD 18 mths

*************

Make a suggestion. I'm desperate. I'm about to have a colonoscopy and the

doctor will be pressing for Remicade because " no improvement " with

the diet. What could it be?

Thanks so much,

CD 10/08

SCD 1/09

Entocort EC 10/08

Lialda 10/08

[Guest guest]

,

's suggestion to start over with the intro diet, introducing new foods

every 2-3 days while keeping a food diary, is a good one. When my son first

started SCD 20 months ago, he misguidedly remained on the intro diet for 6 weeks

thinking that he could not move forward with new foods until his chronic D

disappeared. At six weeks on intro, he was definitely ready to give up on the

diet.... However, as a last resort, he stopped eating eggs and within a week he

was having formed BM's for the first time in 6 years. When he eventually

introduced cheese, he had a D response with it as well. Now, at 18 months he

can eat small amounts of eggs/cheese infrequently without D symptoms appearing,

but if they do return it is usually a week before he works his way back to

formed BM's. Everyone is different but eggs can be problematic for certain

people.

Cindy

Son with undiagnosed CD

no meds

SCD Mar/08

[Guest guest]

My diet includes: Meat. Beef, Pork, Fish. Veg. Peas, Green beans, Mushrooms, onions. SCD yogurt with spotted banana and Honey, Scrambled Eggs, SCD Ketchup made from tomato juice, Chicken soup with the veggies blended. Almond flour muffins occasionally with banana and/or pecans. Some plain nuts. Spices but no spice mixes. SCD mayo. Occasional piece of uncooked fruit. Cantelope or pineapple. Cooked apples. SCD approved oil and butter. Juices 50/50 with water: grape, white grape, apple cider. Peanut butter with nuts and salt from Whole Foods.The things that stand out to me are the ketchup, plain nuts, almond flour, and peanut butter. My body doesn't tolerate tomatoes in any form, and nightshades (tomatoes being one of them) have a bad reputation for being inflammatory. I also don't tolerate almonds in any form. Maybe you could try pecans, which are easier to digest? Same with the peanut butter. That's quite an advanced food, and seems a little suspicious if you're still having issues. Pecan butter isn't so bad once you get used to it, even though it's not the same as peanut butter =) I also had issues with onions. This is just me, and you might have very different tolerances, but at least it's a place to start! Also, if you have a gut feeling (heh) about any of them, go with that first. I've noticed in the past few weeks that my hunches are usually right! Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Hi, I think you've hd some good answers. I am writing about one specific thing: folks have given serious warnings about something I never used to think of: germs on cantaloupe skins. I never washed a cantaloupe--or had concerns until a couple years ago. Ahh, blissful ignorance! Below is info.Serving Safe Cantaloupe - It's in Your HandsPosted June 4th, 2009 in Agriculture & Food: Food Safety & ProcessingSalmonella is sometimes found on cantaloupes because of their growing on the ground and their rough skin texture. That was the case recently with cantaloupes sold by Wal-Mart in some NC stores. Because you never know when salmonella may be present, it pays to be careful in handling melons.Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.Safe Cantaloupe PreparationResearch done by the U.S. Department of Agriculture showed that when cutting through the melon rind and into the fruit, bacteria could be transferred to the interior of the cantaloupe. How much bacteria is transferred depends on the amount of bacteria on the rind upon preparation. Reducing this transfer of bacteria provides your best protection from illness. This is done by keeping the rind from contacting the flesh. Washing cantaloupe using a sterile brush will remove some bacteria, but not all. Wash the brush afterwards with hot soapy water or put in the dishwasher. When washing the melon, do so under vigorously running water, being careful to avoid splashing the water onto surfaces around the sink area (do not soak). Otherwise, cross contamination can occur when other foods that will not be cooked come in contact with those exposed surfaces. Best if you can clean the sink area after washing the melon. (By the way, possible Salmonella cross-contamination from spraying water is the reason it is no longer recommended to wash poultry before cooking. Washing poultry does not kill bacteria, cooking fully does.)Maybe the best method to prepare cantaloupe uses two knives, two cutting boards and a spoon. Cut the cantaloupe into large pieces with the first knife and cutting board, and then spoon out the seeds. Next, wash your hands with soap and water, rubbing vigorously. Use the second knife to cut the fruit away from the rind, and place the fruit on the second cutting board. Now you can cut the fruit into smaller pieces without worrying about the rind. This method prevents the outer layer of the cantaloupe from contacting the fruit. It is known that bacteria can grow and thrive on the fruit of the cantaloupe, so it is important to always refrigerate it promptly and keep it refrigerated.For a demonstration of these methods, check out this YouTube video: * http://www.youtube.com/watch?v=-v4DYoKjwFwFor additional food safety information, visit NCSU’s website: * http://www.foodsafetysite.com/consumers/faq/> My diet includes: Meat. Beef, Pork, Fish. Veg. Peas, Green beans, > Mushrooms, onions. SCD yogurt with spotted banana and Honey, > Scrambled Eggs, SCD Ketchup made from tomato juice, Chicken soup > with the veggies blended. Almond flour muffins occasionally with > banana and/or pecans. Some plain nuts. Spices but no spice mixes. > SCD mayo. Occasional piece of uncooked fruit. Cantelope or > pineapple. Cooked apples. SCD approved oil and butter. Juices 50/50 > with water: grape, white grape, apple cider. Peanut butter with nuts > and salt from Whole Foods.

[Guest guest]

It turns out my digestion can't tolerate half of the intro. diet foods listed in BTVC. I had to experiment to find the few foods that caused minimal to no symptoms, and those are the ones I use when I need to fall back to that level between clear liquids (when my upper GI symptoms are severe) and my soft, easy-to-digest stage 1 foods.

Once my digestive symptoms calm down, but don't disappear completely, then I add one food at a time, starting with the softest, easiest foods. I stayed at what I call my "core group of foods" for about 2 years when I started SCD, those foods that my digestion tolerated the best. There are about 15 foods in my core group. Even now, five years later, I tend to eat these core foods most of the time, and limit my difficult foods or recipe experiments to once a week or once a month.

So, you may need to experiment with even the intro. diet foods until you can feel some improvement. Also consider your supplements; I found certain brands of vitamins and minerals caused some side-effects that impacted my digestion.

Kim M.

SCD 5+ years

[Guest guest]

Maybe it's a good thing that I'm allergic to melons.

 

Hi, I think you've hd some good answers.  I am writing about one specific thing:  folks have given serious warnings about something I never used to think of: germs on cantaloupe skins.  I never washed a cantaloupe--or had concerns until a couple years ago.  Ahh, blissful ignorance!  Below is info.

Serving Safe Cantaloupe - It's in Your Hands

Posted June 4th, 2009 in Agriculture & Food: Food Safety & Processing

Salmonella is sometimes found on cantaloupes because of their growing on the ground and their rough skin texture. That was the case recently with cantaloupes sold by Wal-Mart in some NC stores. Because you never know when salmonella may be present, it pays to be careful in handling melons.

Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.

Safe Cantaloupe PreparationResearch done by the U.S. Department of Agriculture showed that when cutting through the melon rind and into the fruit, bacteria could be transferred to the interior of the cantaloupe. How much bacteria is transferred depends on the amount of bacteria on the rind upon preparation. Reducing this transfer of bacteria provides your best protection from illness. This is done by keeping the rind from contacting the flesh. Washing cantaloupe using a sterile brush will remove some bacteria, but not all. Wash the brush afterwards with hot soapy water or put in the dishwasher. When washing the melon, do so under vigorously running water, being careful to avoid splashing the water onto surfaces around the sink area (do not soak). Otherwise, cross contamination can occur when other foods that will not be cooked come in contact with those exposed surfaces. Best if you can clean the sink area after washing the melon. (By the way, possible Salmonella cross-contamination from spraying water is the reason it is no longer recommended to wash poultry before cooking. Washing poultry does not kill bacteria, cooking fully does.)

Maybe the best method to prepare cantaloupe uses two knives, two cutting boards and a spoon. Cut the cantaloupe into large pieces with the first knife and cutting board, and then spoon out the seeds. Next, wash your hands with soap and water, rubbing vigorously. Use the second knife to cut the fruit away from the rind, and place the fruit on the second cutting board. Now you can cut the fruit into smaller pieces without worrying about the rind. This method prevents the outer layer of the cantaloupe from contacting the fruit. It is known that bacteria can grow and thrive on the fruit of the cantaloupe, so it is important to always refrigerate it promptly and keep it refrigerated.

For a demonstration of these methods, check out this YouTube video:         * http://www.youtube.com/watch?v=-v4DYoKjwFwFor additional food safety information, visit NCSU’s website:     

    * http://www.foodsafetysite.com/consumers/faq/

> My diet includes: Meat. Beef, Pork, Fish. Veg. Peas, Green beans, > Mushrooms, onions. SCD yogurt with spotted banana and Honey, 

> Scrambled Eggs, SCD Ketchup made from tomato juice, Chicken soup > with the veggies blended. Almond flour muffins occasionally with > banana and/or pecans. Some plain nuts. Spices but no spice mixes. 

> SCD mayo. Occasional piece of uncooked fruit. Cantelope or > pineapple. Cooked apples. SCD approved oil and butter. Juices 50/50 > with water: grape, white grape, apple cider. Peanut butter with nuts 

> and salt from Whole Foods.