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House of Bowels!

FortKnox (169099) writes | about 9 years ago

User Journal 10

I'm assuming that if the title didn't scare you off, you got the stomach for this...I'm assuming that if the title didn't scare you off, you got the stomach for this...


OK, so my wife has been having some troubles lately (over the past two months) and got passed from our regular doc to a GI doc. Results finally came in for everything he's made her do... Looks like my wife has Celiac's Disease[1] (he has to stick a tube down her throat to be absolutely sure, but she's already got two autoimmune disorders in Diabetes and Hypothyroidism that she's almost a classic case for it). Looks like Sol and I may start exchanging recipes...

Then yesterday afternoon while the wife was changing Jenna, she found streaks of blood in her diaper. Took her to the doctor last night, and they fear she may have a bacteria infection in her colon, so SHE has to go through some tests...

Yet I'm still the most uncomfortable one of the bunch with my IBS...

So... is Joey doomed to have UC or Crohns to make sure our entire family has bad bowels?? Ugh!

[1] Most of you know what Celiac's is due to Sol's JEs. But for those that don't, its pretty simple. When your body digests gluten, it triggers your autoimmune system to attack your small intestines. The solution? Stop eating gluten.
So we'll go from the 'diabetes/no sugar' diet to the 'no sugar or gluten' diet. Maybe we should all just get IV's and sustain ourselves via fluids....

cancel ×

10 comments

Quick Question (1)

RailGunner (554645) | about 9 years ago | (#13185915)

What foods have gluten in them? My wife has been dealing with intestinal pain / stomach cramping for about 2 years. Part of it was her gallbladder was non-functional, and thus was removed, but the Celiac's might be something they haven't tested for.

Re:Quick Question (1)

kormoc (122955) | about 9 years ago | (#13185967)

Google knows [google.com]

I've actually been pondering going on a gluten free diet to see if it'll fix some of my issues...

Re:Quick Question (1)

FortKnox (169099) | about 9 years ago | (#13186066)

Stomach cramping usually isn't associated with Celiacs (my wife doesn't have cramping at all, actually... but I do... especially in the morning)... its usually weight loss and watery diaherra for more than like two weeks (glad you asked, eh?).

Intestinal cramping is more associated with IBS and Crohn's. She should talk to the Dr about it, or, if she can, get sent to a GI doc for a thorough exam. It can be intrusive and icky, but if its something that is uncomfortable for her, best to figure out what it is...

Re:Quick Question (1)

RailGunner (554645) | about 9 years ago | (#13186187)

She's already had the camera run down her throat into the stomach. Right now the GI and the surgeon are consulting with the radiologist who took her lates CAT scan to see if they can figure this out. IBS hasn't been ruled out, neither has Crohn's or colitis.

What's uncomfortable is the 24+ hours of vomitting and the trips to the ER to get her rehydrated.

Re:Quick Question (1)

FortKnox (169099) | about 9 years ago | (#13186247)

24+ hours of vomitting (I think) would rule out most bowel disorders. Usually with bowel issues, when you start feeling discomfort, its usually passed your stomach, so you have to deal with them until it goes out the other end.
UC is associated with intense urges, mucus, and blood. IBS is simply discomfort and lotsa diaherra or constapation (or both back and forth). Crohn's can be many things, though.

Re:Quick Question (1)

turg (19864) | about 9 years ago | (#13186346)

Gluten is found in wheat, rye, barley, oats, triticale and the derivitaves and variants thereof. That is, in just about any processed/prepared food.

One should not stop eating gluten before being tested. It can take up to 6 months of eating gluten again before you can get a proper test result.

Re:Quick Question (1)

Abm0raz (668337) | about 9 years ago | (#13190264)

according to Alton Brown, Unprocessed and Pinhead/Scotch/Irish Oats do not have gluten in them. Instant oats have small amounts flour added to them (which provides the gluten). It is a staple of scottish food (such as porridge and haggis) and scots make up a large percentage of Celiacs. It's lack of gluten is also why oat flour can't make levened bread.

-Ab

Re:Quick Question (1)

turg (19864) | about 9 years ago | (#13190620)

Be careful with stuff like this. There are some who claim that some (or many?) people with Celiac can eat oats, but the research has not yet been done to bear this out.

There is not actually a single substance named gluten. There are many glutens (in every grain, including the grains that Celiacs can eat). When one says "gluten-free", it means "free of the types of gluten that affect those with Celiac."

Actually, the advice on what constitutes "gluten free" varies greatly from one place to another. In Canada and the USA, to be labeled gluten free, the food must not only be free of any part of the grains I mentioned but all the equipment used to make it must never have been used for anything containing any of them. In the UK, they can use wheat flour/starch with (almost all of) the gluten removed and call it gluten free.

In Canada, distilled products made from gluten-containing grain (e.g. whiskey or vinegar) are allowed, but in the US, they aren't.

I say, find one respected source of information to use as your guide (e.g. the Canadian Celiac Association) and stick with it. There are a wide variety of ideas about Celiac and, in my experience, at least 95% of physicians (including gasteroenteroligists) in North American are badly misinformed about Celiac (which is much worse than being entirely ignorant about it) (random tanget: In Europe, 1 in 250 are diagnosed with Celiac. In the US and Canada, it's 1 in 3000).

Every doctor I've ever discussed Celiac with has contradicted all the others (except the two whose primary activity was researching or treating Celiac) -- and I'm talking radical differences and just about each one has some bizarre belief that I haven't heard anywhere else.

Re:Quick Question (1)

turg (19864) | about 9 years ago | (#13190647)

except the two whose primary activity was researching or treating Celiac

That is to say that these two did not contradict each other (not that the others didn't contradict them).

I poop 2-3 times a day prodigously (1)

linzeal (197905) | about 9 years ago | (#13188021)

I've been an off and on again vegan for over 15 years so my health is pretty good when it comes to my colon because I eat many different types of plant fiber and have found some to be better than others. Most of what I eat now is gluten-free as my ex-gf was mildly allergic.

1. My favorite by far is Brown Rice [whfoods.com] long grain to eat alone and short grain to mix in porridges and the like.
2. Buckwheat [whfoods.com] is pretty versatile as you can mix it with rice flour to make something that you can bake with that tastes like a nuttier whole wheat flour.
3. Millet [whfoods.com] is the main component in birdseed and it is a pretty bland flavor alone so can be used when baking with white rice flour if you want to add more density like with muffins.
4. Quinoa [whfoods.com] is pry the best for baking cookies or anything sweet as it has a sweetness profile when baked similiar to a nutty floral taste that is all its own.

BTW, all healthy flour is just ground up whole grains. So you can take a coffee grinder or food processor and make your own which is 4-5x cheaper most of the time. Brown rice is esp good for this along with buckwheat to make pancakes in the morning. You will have to find your own ratios though as people's tastes are different. In fact if any of you have a food processor you should not be buying ground flour anyways as you can always make better flour than you can buy.

Generic Gluten-Free Flour mix
Keep in the fridge with a bay leaf on top since these are whole grains they have oils that normal flour does not have and grinding them up and exposing them to air can make them rancid. This will work in most "hearty" baking but you might need to go with white rice and Quinoa alone to make cakes and such.

1 cup buckwheat grouts
2 cups brown rice
1/4 cup millet
1/4 cup Quinoa

Not a grain but one of the best insoluble fibers if from Shitake Mushrooms [whfoods.com] which you can get dry in the oriental markets in your area cheap.

If you do not poop about as many meals that you eat you have digestion problems and need to add fiber to every meal. (imho)

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