OT: Blood Transfusion Reaction

[Guest guest]

Hey! I was just wondering if anyone has had a reaction before? I had to be

transfused again this week (just had one in October) and I got a delayed

reaction- severe lower back and joint pain. I know that the more you get these,

the more antibodies you build up which cause these reactions. I am curious to

know if there is anyone out there who is like me, having troubles keeping their

blood counts up (and how they are dealing with it...?). Even though SCD has

dramatically reduced my BMs to about 5 a day, I am still bleeing with every one

(I started about 36 weeks ago). Any thoughts are appreciated!

-Joanna

SCD 9/2009, Crohn's 1992, 22.5mg Prednisone

[Guest guest]

At 04:49 PM 5/29/2010, you wrote:

Any thoughts are

appreciated!

I think you'll find several people on here who have trouble with their

blood counts.

What are you currently eating, and how are you preparing it? Are you

keeping a food diary?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Hi, sorry to hear about your blood transfusion--again ;-).  At least you got in before the long weekend. 

 

I've had reactions a couple of times so now I can't take the benadryl (tylenol--whatever) cocktail that makes you sleep through it.  They have to watch for reactions.  I now carry a card with the antibodies to the Gulf Coast blood bank.  You can develop antibodies everytime you are transfused.  That's a major (huge, huge) reason to try to stay on top of it.  Last time (Thanksgiving) I went to the ER, I was told there were no donors and I had developed new antibodies.  It gets harder and harder to find blood the more antibodies you build-up.  End of public announcement--.

 

I made something called iron soup today.  It's bone shanks, oxtail or veal shanks seared in a cast iron skillet, boil a chicken (I used all drumsticks due to being on 'SCD on the cheap'), mini veal or beef meatballs, 3 cups chopped spinach, 3 beaten eggs at the very end to make ribbons.  Of course, you strain it, simmer, remove bones, leave marrow and add spinach, eggs at the very end.  Use 4 qts. of water so there's plenty of broth to use to make veggies and poach eggs in.  I had a yellow onion, 2 carrots, 2 celery, 2 bay leaves also for flavor.  Salt and pepper each layer (item) as you go so in the end it tastes good.  I also added (recently discovered) 3 Jamaican allspice berries to the stock--a bunch of thymes leaves.  Remove all that small stuff when you strain it.  Make your own variation.  I used legs instead of a whole chicken, beef for the meatballs instead of ground veal, oxtail instead of beef shanks.  Some due to cost, some because I had it or found it easily.

 

One of our younger but more mature listers started me on green smoothies.  Use any fruit, add chard, spinach, etc. every morning.  Her blood count went up.

 

Another mentioned taking or consuming vitamin C after every meal to make sure you absorb the iron.  I am pretty much fanatical about squeezing a whole fresh lemon on everything I eat--especially meat and spinach or just about anything it *can* go on. 

 

Drink diluted grape juice after or with the meal.

 

Iron supplements are not legal but sometimes necessary.  They can be hard on you and cause problems--imho (not a moderator) it's up to you on doing what you have to do for iron.  If you tolerate fresh baby spinach leaves, sautee in olive oil and just eat with any meal it could go with.  There's ground bison which is high in iron, azuki beans (bulk bins at WF and 20% iron), if you can afford ostrich meat, it's high in iron.  Oysters, fresh bing cherries, shrimp are all high in iron. 

 

Not sure if this helps but I had a problem for a long, long time with 'b'.  I don't have that problem anymore and haven't for awhile from what I can tell.  Could not eat anything with a tough husk so I eat baby lima beans--not grown.  Almost nothing 'mature'.  No nut flours, pork rinds, winter squash or anything that may be rough or scratchy.  I'm only now able to eat spinach without a problem.  I started 12.05 and have not been entirely strict the entire time.  I stopped eating anything with red dye or purple Welche's so I'd know the difference in 'b' or what I ate.

 

A food diary is good.  Avoiding foods that may bother you until you get better.  It may get boring but look at it as medicinal.  Really read up and check out the green smoothies but you may have to strain the fiber out and use the juice to make smoothies at first.

 

Sorry so long--my soapbox.  So I see improvement in one area and major problems in another.  Hopefully there will be other posters with ideas.  Main thing imho, nothing scratchy or red until you are healed enough and keep working on finding a solution for the anemia.  It's scary to think I live in a city this size and there was no donor anywhere due to antibodies.  Not to scare you, I'd never heard of such a thing.  Calves liver instead of beef liver--beef liver is kind of chewy.  Chicken liver pan fried with garlic, onions, bell peppers is great.  If you can get the bison liver or ostrich meat or ground bison, go for it.  I will try it one of these days. 

 

Debbie 41 cd

scd 12/05

ldn 3/10

chronically anemic, crohn's disease, TMI, gets on a soapbox <g>

On Sat, May 29, 2010 at 6:06 PM, Wizop Marilyn L. Alm wrote:

 

At 04:49 PM 5/29/2010, you wrote:

Any thoughts are appreciated!I think you'll find several people on here who have trouble with their blood counts.What are you currently eating, and how are you preparing it? Are you keeping a food diary?

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

Forgot to mention beets.  Roasted beets are great (unfortunately I don't do very well with them) but I do ok with pickled beets.  Save the leaves and use to boil  down in water (they are sweet).  Also, add apple cider vinegar to the bone stock or chicken soup to leach out all the minerals/vitamins in the bones.  Save the stock to boil your veggies or poach eggs in.  I eat a lot of eggs also..  Don't overdo it though.  Boiled or dishes made with eggs are good if you get tired of regular scrambled, fried,etc.

 

Good luck, so hard sometimes eating for a purpose instead of just enjoying food.  I ate liver last night and I really would have killed for Mexican food.  I've had something like eight transfusions including plasma, full blood, etc. since 2003.  At least I think I've counted it right but most of it was pre-SCD.  Only two since starting the diet, one early on and Thanksgiving a year ago.

Hi, sorry to hear about your blood transfusion--again ;-).  At least you got in before the long weekend. 

 

I've had reactions a couple of times so now I can't take the benadryl (tylenol--whatever) cocktail that makes you sleep through it.  They have to watch for reactions.  I now carry a card with the antibodies to the Gulf Coast blood bank.  You can develop antibodies everytime you are transfused.  That's a major (huge, huge) reason to try to stay on top of it.  Last time (Thanksgiving) I went to the ER, I was told there were no donors and I had developed new antibodies.  It gets harder and harder to find blood the more antibodies you build-up.  End of public announcement--.

 

I made something called iron soup today.  It's bone shanks, oxtail or veal shanks seared in a cast iron skillet, boil a chicken (I used all drumsticks due to being on 'SCD on the cheap'), mini veal or beef meatballs, 3 cups chopped spinach, 3 beaten eggs at the very end to make ribbons.  Of course, you strain it, simmer, remove bones, leave marrow and add spinach, eggs at the very end.  Use 4 qts. of water so there's plenty of broth to use to make veggies and poach eggs in.  I had a yellow onion, 2 carrots, 2 celery, 2 bay leaves also for flavor.  Salt and pepper each layer (item) as you go so in the end it tastes good.  I also added (recently discovered) 3 Jamaican allspice berries to the stock--a bunch of thymes leaves.  Remove all that small stuff when you strain it.  Make your own variation.  I used legs instead of a whole chicken, beef for the meatballs instead of ground veal, oxtail instead of beef shanks.  Some due to cost, some because I had it or found it easily.

 

One of our younger but more mature listers started me on green smoothies.  Use any fruit, add chard, spinach, etc. every morning.  Her blood count went up.

 

Another mentioned taking or consuming vitamin C after every meal to make sure you absorb the iron.  I am pretty much fanatical about squeezing a whole fresh lemon on everything I eat--especially meat and spinach or just about anything it *can* go on. 

 

Drink diluted grape juice after or with the meal.

 

Iron supplements are not legal but sometimes necessary.  They can be hard on you and cause problems--imho (not a moderator) it's up to you on doing what you have to do for iron.  If you tolerate fresh baby spinach leaves, sautee in olive oil and just eat with any meal it could go with.  There's ground bison which is high in iron, azuki beans (bulk bins at WF and 20% iron), if you can afford ostrich meat, it's high in iron.  Oysters, fresh bing cherries, shrimp are all high in iron. 

 

Not sure if this helps but I had a problem for a long, long time with 'b'.  I don't have that problem anymore and haven't for awhile from what I can tell.  Could not eat anything with a tough husk so I eat baby lima beans--not grown.  Almost nothing 'mature'.  No nut flours, pork rinds, winter squash or anything that may be rough or scratchy.  I'm only now able to eat spinach without a problem.  I started 12.05 and have not been entirely strict the entire time.  I stopped eating anything with red dye or purple Welche's so I'd know the difference in 'b' or what I ate.

 

A food diary is good.  Avoiding foods that may bother you until you get better.  It may get boring but look at it as medicinal.  Really read up and check out the green smoothies but you may have to strain the fiber out and use the juice to make smoothies at first.

 

Sorry so long--my soapbox.  So I see improvement in one area and major problems in another.  Hopefully there will be other posters with ideas.  Main thing imho, nothing scratchy or red until you are healed enough and keep working on finding a solution for the anemia.  It's scary to think I live in a city this size and there was no donor anywhere due to antibodies.  Not to scare you, I'd never heard of such a thing.  Calves liver instead of beef liver--beef liver is kind of chewy.  Chicken liver pan fried with garlic, onions, bell peppers is great.  If you can get the bison liver or ostrich meat or ground bison, go for it.  I will try it one of these days. 

 

Debbie 41 cd

scd 12/05

ldn 3/10

chronically anemic, crohn's disease, TMI, gets on a soapbox <g>

On Sat, May 29, 2010 at 6:06 PM, Wizop Marilyn L. Alm wrote:

 

At 04:49 PM 5/29/2010, you wrote:

Any thoughts are appreciated!I think you'll find several people on here who have trouble with their blood counts.What are you currently eating, and how are you preparing it? Are you keeping a food diary?

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

Hi Joanna,

I have very similar reactions to iron infusions. The infusion goes well, but by

evening I have bad joint pains and vomiting. It happens even when they

pre-medicate with benadryl and anti-nausea meds. I haven't needed an infusion in

almost 2 years, but my ferritin is down to 30 (from a post infusion high of over

300), so I'll probably need one next fall if I can't get it up. I'm starting

dessicated liver pills tomorrow to see if it helps.

As far as bleeding goes, I had problems (mainly due to constipation) for around

the first 6 or 7 months of SCD, and then haven't had a problem with either

since. Hang in there!

Holly

Crohn's

SCD 12/01/08

>

> Hey! I was just wondering if anyone has had a reaction before? I had to be

transfused again this week (just had one in October) and I got a delayed

reaction- severe lower back and joint pain. I know that the more you get these,

the more antibodies you build up which cause these reactions. I am curious to

know if there is anyone out there who is like me, having troubles keeping their

blood counts up (and how they are dealing with it...?). Even though SCD has

dramatically reduced my BMs to about 5 a day, I am still bleeing with every one

(I started about 36 weeks ago). Any thoughts are appreciated!

> -Joanna

> SCD 9/2009, Crohn's 1992, 22.5mg Prednisone

>

[Guest guest]

Before I get into the details of my diet, I just wanted to thank Debbie and

Holly for sharing their experiences and wisdom! As always, it was so nice to

know that I wasn't alone. I was kind of freaked out and wasn't sure how serious

the reaction was, but am so glad to know that it's pretty common. And I am

really open to trying new things through the diet to improve my blood counts! I

always figured that since I am always bleeding (and this has been going on for

most of my 18 years of having this disease) there was no way to keep my levels

up until I could get better and stop the bleeding. But I have new hope now!

I've been keeping a journal since I started- it covers what I eat, how much I

sleep, how many times a day I go (and how formed each one is), and any other

things that might influence how I am feeling (if I traveled, had a stressful

day, etc. etc.)

So here goes on the food... I am a creature of habit so I tend to eat the same

things every day- and I kind of peaked at Stage 2-3 so I haven't really

introduced any new foods in a while. This is what I've been eating for about the

past month or so...

Breakfast:

Smoothie (yogurt, frozen banana, cinnamon, splash of coffee)

Lunch:

Protein <Buffalo Meatloaf (buffalo, avocado, squash, egg) OR Buffalo Burger OR

Quiche (crab, spinach, egg, yogurt, seasonings)>

Cheese chips (about 2 oz worth of cheese)

Spinach/Artichoke/DCCC/Parmesan (about 1-2 oz worth)

Snacks:

Apple & Pear Sauce (cooked and pureed) with yogurt

Squash Buttons (squash, banana, & coconut oil pureed and cooked) with cinnamon

and honey OR a squash brownie (almond butter, squash, eggs, honey-baked)

Dinner:

Protein <Fish/Shrimp 3xweek- broiled or stirfried, Pork Ribs 1xweek slow cooked

and broiled, the rest of time it varies between Buffalo Burgers, Buffalo

Meatloaf, Broiled Lamb and Broiled Pork Loin>

Side Dish <baked kale or avocado, occasional sauteed spinach>

Dessert- 3/4 cup frozen yogurt with about 2 Tbl. almond butter

Snack:

2-3 Hardboiled Eggs

I can see where my struggles are- I get so flustered trying to figure out how to

get my veggies! I think my spinach artichoke dip has been an interesting

solution, but I know I'm not eating that much to make a significant impact. I

try to eat sauteed spinach when I have my weekly shrimp dish, but it general

tends to go through me. Raw veggies... forget it! I wish so badly I could eat a

salad. The same with fruits- I love the suggestion of eating " green smoothies " -

I could easily make them every morning. But, I haven't been able to eat seeded

fruits for years and I'm not sure what to mix the greens with? I know this is

Alyssa's baby- any suggestions for easily digestible fruits? And which are the

best greens to puree with them? I do have a good juicer so I'd be willing to try

that too if there were some good juice concoction I could drink every day. My

main thing is that I HATE chicken soup. Oh, I know!!! It sounds like blasphemy

on this site. My mom fed me too much growing up and now I can't stand it. I try

to get broth in creative ways like making avocado soup with it, but that happens

very rarely. Let just PRETEND like I wasn't going to make that fabulous " Iron

Soup " Debbie suggested... where do I go from here? I like the idea of liver- I

do like chopped liver. And I think I could get in to pickled beets. How do I

prepare these?

As always, this list serv is a lifesaver- physically and emotionally! I am

excited to get some feedback and to start making some positive changes. Goooo

IRON!

Thanks

Joanna

--- In BTVC-SCD , " Wizop Marilyn L. Alm "

> What are you currently eating, and how are you

> preparing it? Are you keeping a food diary?

>

>

> — Marilyn

[Guest guest]

Before I get into the details of my diet, I just wanted to thank Debbie and

Holly for sharing their experiences and wisdom! As always, it was so nice to

know that I wasn't alone. I was kind of freaked out and wasn't sure how serious

the reaction was, but am so glad to know that it's pretty common. And I am

really open to trying new things through the diet to improve my blood counts! I

always figured that since I am always bleeding (and this has been going on for

most of my 18 years of having this disease) there was no way to keep my levels

up until I could get better and stop the bleeding. But I have new hope now!

I've been keeping a journal since I started- it covers what I eat, how much I

sleep, how many times a day I go (and how formed each one is), and any other

things that might influence how I am feeling (if I traveled, had a stressful

day, etc. etc.)

So here goes on the food... I am a creature of habit so I tend to eat the same

things every day- and I kind of peaked at Stage 2-3 so I haven't really

introduced any new foods in a while. This is what I've been eating for about the

past month or so...

Breakfast:

Smoothie (yogurt, frozen banana, cinnamon, splash of coffee)

Lunch:

Protein <Buffalo Meatloaf (buffalo, avocado, squash, egg) OR Buffalo Burger OR

Quiche (crab, spinach, egg, yogurt, seasonings)>

Cheese chips (about 2 oz worth of cheese)

Spinach/Artichoke/DCCC/Parmesan (about 1-2 oz worth)

Snacks:

Apple & Pear Sauce (cooked and pureed) with yogurt

Squash Buttons (squash, banana, & coconut oil pureed and cooked) with cinnamon

and honey OR a squash brownie (almond butter, squash, eggs, honey-baked)

Dinner:

Protein <Fish/Shrimp 3xweek- broiled or stirfried, Pork Ribs 1xweek slow cooked

and broiled, the rest of time it varies between Buffalo Burgers, Buffalo

Meatloaf, Broiled Lamb and Broiled Pork Loin>

Side Dish <baked kale or avocado, occasional sauteed spinach>

Dessert- 3/4 cup frozen yogurt with about 2 Tbl. almond butter

Snack:

2-3 Hardboiled Eggs

I can see where my struggles are- I get so flustered trying to figure out how to

get my veggies! I think my spinach artichoke dip has been an interesting

solution, but I know I'm not eating that much to make a significant impact. I

try to eat sauteed spinach when I have my weekly shrimp dish, but it general

tends to go through me. Raw veggies... forget it! I wish so badly I could eat a

salad. The same with fruits- I love the suggestion of eating " green smoothies " -

I could easily make them every morning. But, I haven't been able to eat seeded

fruits for years and I'm not sure what to mix the greens with? I know this is

Alyssa's baby- any suggestions for easily digestible fruits? And which are the

best greens to puree with them? I do have a good juicer so I'd be willing to try

that too if there were some good juice concoction I could drink every day. My

main thing is that I HATE chicken soup. Oh, I know!!! It sounds like blasphemy

on this site. My mom fed me too much growing up and now I can't stand it. I try

to get broth in creative ways like making avocado soup with it, but that happens

very rarely. Let just PRETEND like I wasn't going to make that fabulous " Iron

Soup " Debbie suggested... where do I go from here? I like the idea of liver- I

do like chopped liver. And I think I could get in to pickled beets. How do I

prepare these?

As always, this list serv is a lifesaver- physically and emotionally! I am

excited to get some feedback and to start making some positive changes. Goooo

IRON!

Thanks

Joanna

P.S. Sorry if this posts twice- I tried this morning and it hasn't showed up so

I am trying again...

--- In BTVC-SCD , " Wizop Marilyn L. Alm "

> What are you currently eating, and how are you

> preparing it? Are you keeping a food diary?

>

>

> — Marilyn

[Guest guest]

The same with fruits- I love the suggestion of eating "green smoothies"- I could easily make them every morning. But, I haven't been able to eat seeded fruits for years and I'm not sure what to mix the greens with? I know this is Alyssa's baby- any suggestions for easily digestible fruits? And which are the best greens to puree with them? I do have a good juicer so I'd be willing to try that too if there were some good juice concoction I could drink every day.I think the pureeing of the fruit/greens really makes a difference in digestibility. I still can't have salad, and I get D if I have too much raw fruit that isn't blended, but I don't seem to have a problem with the smoothies. THen again, I do have a $400 blender, which does a really good job. Much better and smoother than I could ever chew things up. What do you mean by seeded fruits? Like strawberries? My favorite smoothie is a banana, some frozen strawberries, some yogurt, some spinach, some knudsen's just blueberry juice, and water. IMO, spinach is the friendliest of the greens; tastes very mild, and is easier to blend very smooth. I would definitely try baby spinach first. As for fruit, anything you can tolerate would probably be fine; you might have to play a bit with the tastes to see what you like. I always put yogurt and a banana in my smoothie though, so you could just modify your morning smoothie a bit and add a few spinach leaves. Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day

[Guest guest]

Pre-CD and way before SCD, I liked the smoothies at Smoothie King, stawberry, banana, orange juice and ice blended.  You could use peaches, green apple, any type of berry or if you can't do seeds at all then here's an idea.  It's tedious.  I bought sugar-free raspberries frozen at Wal-Mart, cooked them down, strained them.  Jarred them, saved the pulp, added more water, strained and used that juice for a raspberry/apple juice smoothie.  All fruits (I think) are legal.  There is unsweetened frozen mango, mixed berry (straw, black and raspberry), blackberry, blueberry.  Anything like apples or blueberry you could put through a food mill if you have one.  Cook down in water, add honey if you want, throw it all in a food mill over a bowl and mix.  I wish I had a vitamix but not for awhile <g>.  Foodmills are great, just takes a little upper arm action.

 

Basically you have to find something you like--I hate pureed peaches but I like raspberry enough to go to the trouble of straining, etc.  Same with strawberry.  Pear is another good fruit.  Orange juice or lemon will help absorb the iron but don't use with yogurt.  Do those separately.

 

You could do mango, pineapple and toasted coconut or frozen passionfruit for something tropical.  Just play with the flavors and add the spinach last (I think it's last so you don't taste it).

 

Make pickled beets the same as pickles.  Marilyn had a recipe for pickles with honey so they aren't so tart.  Do the same with whole beets or cut into slices and leave in the fridge at least two or more weeks.  I usually like lots of garlic and thyme in regular pickles but nothing added to these--entirely different animal.  I eat them with salads.  This time of year it's easy to make.  I just can't seem to do roasted or boiled beets. 

 

Same lower back reaction sometimes but it passes for me with the blood transfusion.  I've also had dry heaves.  Like I mentioned, they won't give me the cocktail now though in case there is a reaction.

 

I eat a lot of salads now that I can--I wonder if that's such a good thing.  I doubt there's very much nutrition in a regular salad--anyone know?  But I've overdone it since I could not eat them for so long.  Who knew someday I'd kill for a salad <g>.  Weird combo is grape, green onion and cucumber with salt.  It's awesome.

 

Debbie 41 cd

[Guest guest]

I would think that constant bleeding would give you incentive to

eliminate or experiment with some of your current diet, especially

banana and cinnamon and pear and apple sauce, to the exclusion of

steamed vegetables other than squash which can be very high in carbs. Ron

since I am always bleeding (and this has been going on for most of my 18

years of having this disease)

I am a creature of habit so I tend to eat the same things every day

[Guest guest]

At 01:00 PM 5/30/2010, you wrote:

I can see where my struggles

are- I get so flustered trying to figure out how to get my veggies! I

think my spinach artichoke dip has been an interesting solution, but I

know I'm not eating that much to make a significant impact. I try to eat

sauteed spinach when I have my weekly shrimp dish, but it general tends

to go through me. Raw veggies... forget it! I wish so badly I could eat a

salad. The same with fruits- I love the suggestion of eating " green

smoothies " - I could easily make them every morning. But, I haven't

been able to eat seeded fruits for years and I'm not sure what to mix the

greens with? I know this is Alyssa's baby- any suggestions for easily

digestible fruits? And which are the best greens to puree with them? I do

have a good juicer so I'd be willing to try that too if there were some

good juice concoction I could drink every day. My main thing is that I

HATE chicken soup. Oh, I know!!! It sounds like blasphemy on this site.

My mom fed me too much growing up and now I can't stand it. I try to get

broth in creative ways like making avocado soup with it, but that happens

very rarely. Let just PRETEND like I wasn't going to make that fabulous

" Iron Soup " Debbie suggested... where do I go from here? I like

the idea of liver- I do like chopped liver. And I think I could get in to

pickled beets. How do I prepare these?

I'll post my Brie Sauce recipe.... darn near any cooked vegetable tastes

good with brie sauce. (My niece maintains that yucky vegetables are a

waste of good brie sauce. She likes slathering it on almond bread, and I

will own that it's good on bread or crackers.)

If your vegetables are going straight through you, try pureeing them for

a few weeks.

Both vegetables and fruits should be peeled, seeded, and cooked.

Something which I found helped me early on was to take some acidophilus

whenever I was eating my veggies.

If you don't like chicken soup, make beef, or seafood soup! Good

gracious, there's no point in trying to eat something you dislike! That

just sets you up for not wanting to eat!

I also have a recipe for liver pate -- I recommend bison liver if you can

get it -- I obtained mine from Black Wing Meats. I will state,

unequivocally, that I do NOT like liver. I came up with the pate

when I had my cancer surgery two years ago, and the oncologist was saying

I might have to take an iron supplement. I said I'd do liver, and she

laughed at the face I made. This pate makes liver ALMOST palatable for

me. Ostrich filets were expensive, but much tastier, in my view.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 01:45 PM 5/30/2010, you wrote:

I eat a lot of salads now that I

can--I wonder if that's such a good thing. I doubt there's very

much nutrition in a regular salad--anyone know? But I've overdone

it since I could not eat them for so long. Who knew someday I'd

kill for a salad <g>. Weird combo is grape, green onion and

cucumber with salt. It's awesome.

Iceberg lettuce doesn't have much nutrition to it. Romaine and green leaf

are much better. Some people do well with red leaf lettuce, but for me,

even yet, it comes through completely undigested. (Seriously freaked me

out the first time I glanced down and saw this reddish thing

floating in the toilet after a movement....)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I supposed just starting this diet has been so overwhelming I didn't consider

that certain foods can directly cause bleeding- is that what you are saying

about the high-carb fruits? Can you clarify? I would hesitate to cut ALL fruits

out- seems like there's some good stuff in them that we can't get from other

foods.

>

> I would think that constant bleeding would give you incentive to

> eliminate or experiment with some of your current diet, especially

> banana and cinnamon and pear and apple sauce, to the exclusion of

> steamed vegetables other than squash which can be very high in carbs. Ron

>

>

> since I am always bleeding (and this has been going on for most of my 18

> years of having this disease)

> I am a creature of habit so I tend to eat the same things every day

>

[Guest guest]

Thanks Alyssa and Debbie! These are great ideas. I can't wait to try them. I

also picked up some liver today and am going to try to my first " chopped

liver " ... my mom would be so proud Oh, and I think I'll give the beets a

shot- I love pickled stuff.

-Joanna

>

> Pre-CD and way before SCD, I liked the smoothies at Smoothie King,

> stawberry, banana, orange juice and ice blended. You could use peaches,

> green apple, any type of berry or if you can't do seeds at all then here's

> an idea. It's tedious. I bought sugar-free raspberries frozen at Wal-Mart,

> cooked them down, strained them. Jarred them, saved the pulp, added more

> water, strained and used that juice for a raspberry/apple juice smoothie.

> All fruits (I think) are legal. There is unsweetened frozen mango, mixed

> berry (straw, black and raspberry), blackberry, blueberry. Anything like

> apples or blueberry you could put through a food mill if you have one. Cook

> down in water, add honey if you want, throw it all in a food mill over a

> bowl and mix. I wish I had a vitamix but not for awhile <g>. Foodmills are

> great, just takes a little upper arm action.

>

> Basically you have to find something you like--I hate pureed peaches but I

> like raspberry enough to go to the trouble of straining, etc. Same with

> strawberry. Pear is another good fruit. Orange juice or lemon will help

> absorb the iron but don't use with yogurt. Do those separately.

>

> You could do mango, pineapple and toasted coconut or frozen passionfruit for

> something tropical. Just play with the flavors and add the spinach last (I

> think it's last so you don't taste it).

>

> Make pickled beets the same as pickles. Marilyn had a recipe for pickles

> with honey so they aren't so tart. Do the same with whole beets or cut into

> slices and leave in the fridge at least two or more weeks. I usually like

> lots of garlic and thyme in regular pickles but nothing added to

> these--entirely different animal. I eat them with salads. This time of

> year it's easy to make. I just can't seem to do roasted or boiled beets.

>

> Same lower back reaction sometimes but it passes for me with the blood

> transfusion. I've also had dry heaves. Like I mentioned, they won't give

> me the cocktail now though in case there is a reaction.

>

> I eat a lot of salads now that I can--I wonder if that's such a good thing.

> I doubt there's very much nutrition in a regular salad--anyone know? But

> I've overdone it since I could not eat them for so long. Who knew someday

> I'd kill for a salad <g>. Weird combo is grape, green onion and cucumber

> with salt. It's awesome.

>

> Debbie 41 cd

>

[Guest guest]

> Hey! I was just wondering if anyone has had a reaction before? I had to > be transfused again this week (just had one in October) and I got a > delayed reaction- severe lower back and joint pain. I know that the more > you get these, the more antibodies you build up which cause these > reactions. I am curious to know if there is anyone out there who is like > me, having troubles keeping their blood counts up (and how they are > dealing with it...?). Even though SCD has dramatically reduced my BMs to > about 5 a day, I am still bleeing with every one (I started about 36 > weeks ago). Any thoughts are appreciated!> -Joanna> SCD 9/2009, Crohn's 1992, 22.5mg Prednisone>It's been many years since I've had a blood transfusion. But when I had them I reacted several times; got severe hives once -- an allergic reaction to something in the blood I was getting; also got joint aches/pain, as you did. I had to quit getting several tranfusions in the middle of the process. I had my first surgery not long after that. I know I'm sounding like a broken record, but please consider looking into LDN. n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere