Jump to content
  • Sign Up

Archived

This topic is now archived and is closed to further replies.

Recommended Posts

Thanks for all the helpful advise from so many of you.

The reason behind the rotation diet is to give the food time to clear from you system to lesson the chance that you become intolerant to it. Since I am so limited with what I can eat, I'm going to talk to my doctor about this.

As far as the foods I tested intolerant to, it is suggested that I eliminate them for 12-24 weeks before trying them again. I'm to avoid those foods that I showed a mild intolerance to, IF POSSIBLE. I may have to add them back to get more balance and variety in my diet. I'd love to add back some of my favorite fruits and vegetables.

I see my doctor in 10 days so am hoping he can help me out with this.

Share this post


Link to post
Share on other sites

A brainwave hit me and I may have figured out what is causing my additional stomach problems. I wasn't able to buy my normal calcium citrate supplement because it has been unavailable for a couple weeks. I bought the same brand but it has magnesium oxide/citrate in it. I'm thinking that may be the culprit. Hopefully, my regular calcium supplement will be back in the store tomorrow. (My doctor has me taking magnesium bis-glycinate in a much smaller dose than I am getting from the magnesium oxide/citrate.)

Hopefully I'm on to something and it isn't just wishful thinking.

Share this post


Link to post
Share on other sites

A brainwave hit me and I may have figured out what is causing my additional stomach problems. I wasn't able to buy my normal calcium citrate supplement because it has been unavailable for a couple weeks. I bought the same brand but it has magnesium oxide/citrate in it. I'm thinking that may be the culprit. Hopefully, my regular calcium supplement will be back in the store tomorrow. (My doctor has me taking magnesium bis-glycinate in a much smaller dose than I am getting from the magnesium oxide/citrate.)

Hopefully I'm on to something and it isn't just wishful thinking.

Well now, I think you may have hit upon something there. I don't recall what your stomach issues have been (or if you detailed them), but magnesium oxide is a form which is known for its laxative effect, more so than other types. Then, considering the fact that citric acid will enhance that effect, the calcium citrate will provide the citric acid, and...well, there you go!

Share this post


Link to post
Share on other sites

Well now, I think you may have hit upon something there. I don't recall what your stomach issues have been (or if you detailed them), but magnesium oxide is a form which is known for its laxative effect, more so than other types. Then, considering the fact that citric acid will enhance that effect, the calcium citrate will provide the citric acid, and...well, there you go!

The stomach issues really weren't too bad until the past few days. I've had stomach discomfort, mostly in the evening. I've had more BMs but nothing too bad until yesterday it turned into bad D. I think it is just the accumulation of magnesium over the past 5-7 days. I've quit the calcium with magnesium and will see what happens.

Unfortunately, I need to take 2500 mg. calcium daily due to parathyroid issues and have only found one brand that I seem to tolerate. I haven't found it online either. It's frustrating that the store I find it at doesn't stock more and it takes them so long to get it in when they do order it. Hopefully they'll get it in today.

Share this post


Link to post
Share on other sites

I would like to know more about the idea of a grain free diet. Are grains really necessary for our bodies?

Apparently not, my doctor put me on an entirely grain free, sugar free diet. Only protein, mono and diglycerides.

I was diagnosed with Celiacs by an Endocrinologist. I had known for a long time that I had a problem with Gluten and had been on a gluten free diet (using rice, quinoa, millet, aramanth in my diet as substitutes). Yet I was still having an awful time with hypoglycemia, seizures and other health problems - which I thought unrelated to the Celiacs. Turns out every time I have any grain whatsoever, my blood sugar has huge drops, often falling below 40 (very dangerous). It is like my body for some reason thinks anything grain is like pure sugar. Weird. Guess endocrinologists see it a lot.

Been grain free for nearly a year now. It was hard at first, but I really had no other choice - check out the "Specific Carbohydrate Diet". I feel quite a bit better.

Still have to supplement with a lot of vitamins, essential fatty acids, aminos and minerals.

Good luck!

Sue

Share this post


Link to post
Share on other sites

Apparently not, my doctor put me on an entirely grain free, sugar free diet. Only protein, mono and diglycerides.

Still have to supplement with a lot of vitamins, essential fatty acids, aminos and minerals.

Good luck!

Sue

Do you take a digestive enzyme?

Share this post


Link to post
Share on other sites

I'm no expert on the subject, but I eat very few grains and little sugar. My digestion works better this way, my weight is normalizing, and my blood pressure is down to a good normal.

I don't cut them completely, maybe once a week or so I'll have gluten-free pizza or something like that. I take a good multivitamin, calcium/D, and separate vitamin D daily.

Share this post


Link to post
Share on other sites

I am on a 4 day rotation with all foods I can tolerate, to prevent new intolerances from developing.

you can by sprouted rice at some places like Whole Foods, but one way you can do it cheap is I throw my brown rice in the rice cooker cover with water and add lemon juice about a Tbsp a cup I think (I got this info people posted online mostly from a book called Nourishing Traditions) and let it sit (I close the lid so nothing falls in) for 12-24 hours then pour out most of the water and fill it up to the line with fresh water that my rice cooker suggests for brown rice and cook as normal. This would be a little trickier in a pan because you need to account for the water absorbed while it was soaking.

When I am baking I mix all my flours, sugar and add kefir or buttermilk for the liquid (or a mix of kefir and water basically need enough kefir to let the good bacteria do it's work) and cover with plastic wrap and leave on the counter 12-24 hours to ferment.

It makes your grains much easier to digest

Share this post


Link to post
Share on other sites

I forgot to add when you are baking you only soak the flours and sugar in the kefir mixture and when they are done soaking then you add the rest of the ingredients and bake as normal.

Things you make like this come out so fluffy and tender it is amazing

Share this post


Link to post
Share on other sites

I am on a 4 day rotation with all foods I can tolerate, to prevent new intolerances from developing.

you can by sprouted rice at some places like Whole Foods, but one way you can do it cheap is I throw my brown rice in the rice cooker cover with water and add lemon juice about a Tbsp a cup I think (I got this info people posted online mostly from a book called Nourishing Traditions) and let it sit (I close the lid so nothing falls in) for 12-24 hours then pour out most of the water and fill it up to the line with fresh water that my rice cooker suggests for brown rice and cook as normal. This would be a little trickier in a pan because you need to account for the water absorbed while it was soaking.

Is the lemon juice necessary? I tested severely intolerant to it.

Share this post


Link to post
Share on other sites

you need something acidic like lemon juice, if you google soaking grains you will find a lot of info from people who know more than me and they might have other suggestions posted

Share this post


Link to post
Share on other sites

×
×
  • Create New...