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Old 02-25-2020, 11:28 AM   #341
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Default Re: Physical Check-In #2

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Originally Posted by bluebicycle View Post
@BirdDancer: Yeah, makes sense why you stopped Nexium. Nexium didn't help me whatsoever. Protonix helped when I was prescribed it (since I think it's Rx only), but the cancer stories scared me away since colon cancer runs in the family. (I know the med works on the stomach, but the intestines are connected to the stomach!) I do worry about the chronic cough and sphincter inflammation, though.

@fern46: Thanks for the link. Maybe I should try eating multiple meals a day to see if that'll help. I do remember eating being painful, though, yeah. I think Rexulti has really messed with my digestive system. I just hope that the cogentin I took doesn't worsen things, since apparently it can reduce hunger and affect your GI tract in a number of other ways.

@giddykitty: yeah, I was tested for celiac disease when I was tested for chronic diarrhea, but it came back negative. They instead said I have IBS-D. I don't have so much of a diarrhea problem now, though, because meds constipate me. lol. But I used to take an antispasmodic a while back.
Yes, I've the same diagnosis. IBS-D. I now take probiotics 30 billion CFUs as well as a diet overhaul. Like I said, you could still be gluten intolerant even without celiac. So my diet is ideally supposed to be no gluten, no dairy, no sugar (some fruit is Ok, but no orange), no heavily oiled foods, and for some reason, no peanuts. Part of this is the stomach issues, part is for preventing or limiting inflammation. I think the combination has helped a lot. Although I'm not supposed to eat yogurt (unless it's....blah blah. I could never remember or ever find the right kind anyway), but yogurt used to be my cure for diarrhea. But like you, I've not experienced much diarrhea since the diet and probiotics and aspirin I take to decrease inflammation...except for this past January's visit to the ER for terrible vomitting/diarrhea. I ate some thawing and uncooked Indian cheese, but really, it seems like it was a weird thing to have given me so much trouble. I dunno. Anyway...yeah, maybe consider trying such a diet anyway and/or probiotics.

I also hope smaller more frequent meals might help. Maybe your body is just stressed right now and needs to reset. Hmm, I was going to suggest the BRAT diet (without the bread of course or a gluten free type), but if you're eating spicy foods and veggies with no trouble, then that might not be necessary. Yeah, meds can really screw with your stomach too. That just sucks! I'm sure you've already considered med alternatives if that's the case though, right?

Awe! My heart just goes out to you! Stomach/digestive issues just plain suck! I'm part of the No Fun Club (lol it's just thing thing this musician I love came up with for these types of issues that he also struggles with. :P)
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Old 02-25-2020, 01:26 PM   #342
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Heart Re: Physical Check-In #2

Hey!

I just want to add:

Some people have a hiatal hernia, which should be diagnosed and treated by a doctor.
I have known of 2 people who have a hiatal hernias. They avoid eating late. They eat 1/2cup to 1 cup of yogurt after dinner.

I do not eat late into the evening. I eat by 6pm at the latest, or I might have reflux.

Please do see a qualified doctor for treatment. My stepdad had chronic reflux. He failed to see a doctor to help him. He'd suffered immensely once he had been diagnosed with esophageal cancer. He died of this. Take reflux seriously.
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Old 02-26-2020, 07:25 AM   #343
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Default Re: Physical Check-In #2

Thanks everyone

Maybe I should start a keto or otherwise lo-carb diet to see if carbs have been exacerbating my reflux. I am a super picky eater, though, so I don't know how I'm going to cut out most of my carbs. I live for carbs apparently.

I tried looking up keto recipes, and a lot of them use cauliflower. I have never tried cauliflower before, but I suppose it could be a good start. You can apparently use it to make breads, pizza crusts, "mac & cheese," "mashed potatoes," etc..

The goal is not to lose weight, but to stop the puking in my mouth, which happened again this morning (at work). Though, I didn't eat anything when I puked, and hadn't eaten anything since 3pm yesterday, so I don't know what gives. Maybe keto or lo-carb wouldn't 100% solve the puking, but I think carbs aren't helping (based on what you guys have been saying and what I have been reading).

I'd like to try this diet change first before considering going back on a PPI like protonix. I definitely don't want esophageal cancer, though.
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Old 02-26-2020, 08:02 AM   #344
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Default Re: Physical Check-In #2

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Thanks everyone

Maybe I should start a keto or otherwise lo-carb diet to see if carbs have been exacerbating my reflux. I am a super picky eater, though, so I don't know how I'm going to cut out most of my carbs. I live for carbs apparently.

I tried looking up keto recipes, and a lot of them use cauliflower. I have never tried cauliflower before, but I suppose it could be a good start. You can apparently use it to make breads, pizza crusts, "mac & cheese," "mashed potatoes," etc..

The goal is not to lose weight, but to stop the puking in my mouth, which happened again this morning (at work). Though, I didn't eat anything when I puked, and hadn't eaten anything since 3pm yesterday, so I don't know what gives. Maybe keto or lo-carb wouldn't 100% solve the puking, but I think carbs aren't helping (based on what you guys have been saying and what I have been reading).

I'd like to try this diet change first before considering going back on a PPI like protonix. I definitely don't want esophageal cancer, though.
I know you like pasta, so I wanted to mention Barilla makes pasta made from red lentils and another kind made from chick peas. When you pair it with sauce it tastes like regular pasta. My kids are supwr picky and they like it. That may be worth a try. It is with the regular past in my store and it comes in a tan box.

I've use cauliflower for mashed potatoes before. It is pretty good. I actually like it better when I do half potato half cauliflower.

I hope this new approach can work for you
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Old 02-26-2020, 08:11 AM   #345
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Default Re: Physical Check-In #2

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I know you like pasta, so I wanted to mention Barilla makes pasta made from red lentils and another kind made from chick peas. When you pair it with sauce it tastes like regular pasta. My kids are supwr picky and they like it. That may be worth a try. It is with the regular past in my store and it comes in a tan box.

I've use cauliflower for mashed potatoes before. It is pretty good. I actually like it better when I do half potato half cauliflower.

I hope this new approach can work for you
You mean barilla's protein plus pasta? Yeah, I like that kind. I have some already in my pantry and have been eating it for years.

I don't think I can ever go back to regular pasta. The protein plus one is just so much healthier for you. It was actually recommended to me by a nutritionist I saw when I was having cholesterol problems caused by Latuda.

Anyway, I can try half potato, half cauliflower mashed potatoes. That's a great idea. I definitely want to try the cauliflower pizza, though. Have you ever tried it?
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Old 02-26-2020, 08:17 AM   #346
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Default Re: Physical Check-In #2

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You mean barilla's protein plus pasta? Yeah, I like that kind. I have some already in my pantry and have been eating it for years.

I don't think I can ever go back to regular pasta. The protein plus one is just so much healthier for you. It was actually recommended to me by a nutritionist I saw when I was having cholesterol problems caused by Latuda.

Anyway, I can try half potato, half cauliflower mashed potatoes. That's a great idea. I definitely want to try the cauliflower pizza, though. Have you ever tried it?
I really like cauliflower mash or just steamed cauliflower alone. It's especially yummy with a cheese sauce. I hope you can find a good cauliflower crust pizza. I never have. I'd rather just have very thin regular crust. Or an alternative that I like better than cauliflower crust is to make mini pizzas on fried polenta. You can buy premade polenta and fry it, or make it yourself, which requires a bit of effort.
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Old 02-26-2020, 08:22 AM   #347
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Default Re: Physical Check-In #2

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I really like cauliflower mash or just steamed cauliflower alone. It's especially yummy with a cheese sauce. I hope you can find a good cauliflower crust pizza. I never have. I'd rather just have very thin regular crust. Or an alternative that I like better than cauliflower crust is to make mini pizzas on fried polenta. You can buy premade polenta and fry it, or make it yourself, which requires a bit of effort.
What's wrong with cauliflower pizza crust? Does it have a weird flavor or something? Genuine question.

I have never tried polenta before, but I can put that on my list. Thanks for the idea.
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Old 02-26-2020, 09:46 AM   #348
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Default Re: Physical Check-In #2

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You mean barilla's protein plus pasta? Yeah, I like that kind. I have some already in my pantry and have been eating it for years.

I don't think I can ever go back to regular pasta. The protein plus one is just so much healthier for you. It was actually recommended to me by a nutritionist I saw when I was having cholesterol problems caused by Latuda.

Anyway, I can try half potato, half cauliflower mashed potatoes. That's a great idea. I definitely want to try the cauliflower pizza, though. Have you ever tried it?
No, its different. Check out this link. There's no wheat in it at all and there is 11g proterin per serving in the chickpea kind and 13 in the red lentil kind.

Legume Pasta | Barilla

No, I have never tried the cauliflower pizza crust before. I'm sure I would be ok with it. I'll eat pretty much anything... Back in the day my mom used to use slices of tofu for pizza crust. You have to press the water out and cook it before you top it, but it isn't terrible.
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Old 02-26-2020, 10:12 AM   #349
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Default Re: Physical Check-In #2

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What's wrong with cauliflower pizza crust? Does it have a weird flavor or something? Genuine question.

I have never tried polenta before, but I can put that on my list. Thanks for the idea.
Hi bluebicycle. If I dislike something, of course it doesn't mean that everyone would. I just found the flavor and texture of the cauliflower crusts I've had undesirable (some slightly sour and/or just didn't mesh well with the sauce and/or toppings). I've tried four different brands. Maybe there would be some other brand that was better. I do really like cauliflower. I find it an excellent substitute for potatoes, especially boiled potatoes. I have also had the mashed cauliflower and found that nice. Again, as a sub for potatoes.

Making homemade polenta can be a bit of work. The "quick cook" is easier. When you make polenta for the sake of frying, it is initially like a corn meal mush (but the polenta corn meal is different than regular corn meal). It can be plain, or have some flavorings added (i.e. herbs, Parmesan cheese, garlic). Then I usually put it in a loaf pan and let it harden (some hours) and chill in the fridge. Then I slice it and fry it until it's crisp. It could also be hardened in a pizza shape in a round cake or frying pan. Typical pizza toppings can be added on top and melted/heated in an oven or toaster oven. It is different than flour crusts, but if you like polenta it's nice. Some grocery stores sell pre-made polenta usually in the shape of a tube. In those cases, it is ready to slice and fry. I guess frying isn't mandatory, but the crispness is very appealing, in my view. Here's a picture of a pre-made polenta in a tube.

Here's an example of a fancy recipe for polenta pizza, but you could simply put your own toppings on it. This NY Times recipe opens only once per day, unless you have a subscription: Polenta ‘Pizza’ With Pancetta and Spinach Recipe - NYT Cooking

I'm not exactly a picky eater, but I can be a harsh food critic.
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Old 02-26-2020, 10:47 AM   #350
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Default Re: Physical Check-In #2

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No, its different. Check out this link. There's no wheat in it at all and there is 11g proterin per serving in the chickpea kind and 13 in the red lentil kind.

Legume Pasta | Barilla

No, I have never tried the cauliflower pizza crust before. I'm sure I would be ok with it. I'll eat pretty much anything... Back in the day my mom used to use slices of tofu for pizza crust. You have to press the water out and cook it before you top it, but it isn't terrible.
The red lentil one sounds good. Thanks for the link. I'll have to go looking for it in the grocery store the next time I go. Sounds like a decent option.

I have never heard of tofu being used for pizza crust before. That is very interesting. I have only had tofu a handful of times, though. I made a tofu Parmesan dish (as opposed to chicken Parmesan) and it tasted pretty good. Most of the flavor comes from the breading anyways.
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