Forum Replies Created
- hazymandolinParticipantAugust 10, 2014 at 2:44 pmPost count: 22hazymandolinParticipantAugust 9, 2014 at 12:28 pmPost count: 22
I am really pleased for you dfurny, it is great to hear positive stories. It is all too easy to be in the depths of despair, having tried so many things and achieving little or no improvements, so a forum like this gives us all hope, and of course, much needed advice.
So thank you for your comprehensive post, it is much appreciated.hazymandolinParticipantAugust 9, 2014 at 12:02 pmPost count: 22hazymandolinParticipantAugust 9, 2014 at 5:51 amPost count: 22
OK, so it took me a while to finally find some desiree potatoes, but I eventually did and ate them last night, mashed with a little (homemade) sour cream and eaten alongside some roasted lamb loin fillet. I can’t quite believe it but I am delighted to report that I have had no repercussions whatsoever – no IBS attack, no pain, no bloating, no gas, no nothing!
Mashed potato was always a major trigger for IBS for me, it would have me in agony within 20 minutes, and so I haven’t eaten it for over two years.
Norm, you have brought back mash potato to my life – I can’t thank you enough.hazymandolinParticipantJuly 25, 2014 at 12:29 pmPost count: 22hazymandolinParticipantJuly 25, 2014 at 12:19 pmPost count: 22
Water kefir uses sugar to feed the grains (as opposed to milk kefir which uses the milk sugar – lactose – to feed the grains).
I have made water kefir with dextrose in order to limit the fructose content but it wasn’t successful (I think you need much larger quantities & even then, it’s a poor substitute to sugar). Using sugar I left mine to ferment until it was bordering on sour in order to avoid ingesting any fructose but I still had tremendous bloating issues. I also have the same issues when consuming saurkraut (made as recommended above). I have concluded that my system is reacting to certain types of bacteria. I find that I can tolerate Lactobacillus Acidophilus fine but the bifidobacterium species affect me. Since I cannot control the bacteria species growing in kefir, kombucha or saurkraut, so I no longer consume them (a real shame).
I now make homemade yogurt with a culture that excludes bifidobacterium and I take a L. Acidophilus supplement.
We are all different!hazymandolinParticipantJuly 11, 2014 at 11:22 amPost count: 22
Kelly, thanks for the book recommendation. I would love to learn about the hormonal side of it, and it’s interesting that she mentions the requirement to be hungry. I am trying really hard to only eat when I am hungry but it’s pretty tough!hazymandolinParticipantJuly 10, 2014 at 4:42 amPost count: 22hazymandolinParticipantJuly 10, 2014 at 4:41 amPost count: 22
I realise now that the baguette is mentioned in the recipe section of the books, which I have not yet looked at.
You are welcome here in France anytime, I’d love to discuss all things gut related whilst chewing down well on a little baguette (maybe with some cheese and a small glass of red Bordeaux on the side) 🙂hazymandolinParticipantJuly 10, 2014 at 4:36 amPost count: 22hazymandolinParticipantJuly 9, 2014 at 3:14 pmPost count: 22
I concluded from reading Norm’s books and other research on SIBO that it is a case of controlling the bacterial numbers rather than eradicating them. If we could figure out why they are overgrowing then that would be a great help, but it is difficult (so many causes etc).
The motility point is an interesting one as I seem to fair far better if I leave several hours between my meals (no snacking) – and I was wondering if this was down to motility i.e. by not eating I am giving my gut peristalsis a chance to do it’s job. It is something I am trying to work on (but I love my food and so love to snack). I would be interested if anyone knows of some good websites that talk about this (some evidence to back up the theory may go some way to pushing me into action)hazymandolinParticipantJuly 9, 2014 at 3:07 pmPost count: 22hazymandolinParticipantJuly 9, 2014 at 3:05 pmPost count: 22
A French baguette has low FP? I live in France some of the time and have been avoiding the baguette like the plague (I just thought that wheat was a big no-no). Should I indulge a little? (I’m thinking of just the crusty end piece that my husband and I used to fight over until I packed it in)hazymandolinParticipantJuly 9, 2014 at 1:58 pmPost count: 22
I have that App too, back from when I was trying the low FODMAP diet – and yet still having symptoms. Your book explains that one! I also bought Carol Sinclair’s book which I think was a great start to where I needed to be. I don’t wish to speak too soon, but finding the Digestive Health Institute might well be my holy grail.
I must dust off the Monash App though, it is very good for advising on the type of fermentable carbs in foods.hazymandolinParticipantJuly 9, 2014 at 12:27 pmPost count: 22