First things first, a disclaimer; I am discussing health related issues as they apply to me. I
am not a doctor and this information should be used in consultation with your
General Practitioner, Gastroenterologist, or health professional.
I am writing this blog for the many out there who have dietary and health worries related to their digestive system and may be looking for ways to approach the issue and inform future discussions with health professionals. The steps outlined can assist in narrowing down problems, and also recording information. I also feel that the dietary additions I have made around fermented foods and additional cultures have assisted my overall health.
My Experience:
A few years ago I got sick. It happened fast, within three weeks of an upset stomach and gastroenteritis symptoms, I was at the emergency department and admitted, dehydrated and worried. I was given 5 litres of saline intravenously and was a patient for two weeks. I spent years on medication and my illness is still defined as ‘undifferentiated colitis’. As I understand it in simple terms, my system overreacts and treats everything as foreign and to be flushed through the body, seeming to be the equivalent of hay fever for your stomach. In the two years after getting sick I went down two belt buckles, and then up three after putting on weight as a side effect of a steroid drug.
A few years ago I got sick. It happened fast, within three weeks of an upset stomach and gastroenteritis symptoms, I was at the emergency department and admitted, dehydrated and worried. I was given 5 litres of saline intravenously and was a patient for two weeks. I spent years on medication and my illness is still defined as ‘undifferentiated colitis’. As I understand it in simple terms, my system overreacts and treats everything as foreign and to be flushed through the body, seeming to be the equivalent of hay fever for your stomach. In the two years after getting sick I went down two belt buckles, and then up three after putting on weight as a side effect of a steroid drug.
After two weeks in hospital and starting a regime of drugs, I had a month in bed with reducing symptoms and started seeing a gastroenterologist. I was prescribed Salofaulk, Mercaptopurine, and Prednisone for about 12 months. The year on prednisone was a long one. You sweat at night, your appetite is insatiable, you eat every meal like a maniac who's been lost in the woods for a week and has been dropped into all you can eat restaurant. Prednisone side effects include weight gain and retaining fluids so you get what I like to call the 'Chipmunk fat Elvis' look for a while.
The key areas of information I thought it was worth sharing are; taking steps in identifying triggers and recording
your diet, gut health, love the ferment, and my diet today.
Identify:
In order to understand what triggered my illness I went
through a process of illumination, cutting out different food types and drinks
for a period of two weeks. One fortnight I was off bread, then I reduced dairy, I stopped alcohol for two weeks (I am forever grateful that wasn't the problem). It is
important to keep a food diary for about two months and highlight meals where
you have a noticeable reaction or increased symptoms. This is all information
gathering to assist you and your doctor or specialist to diagnose and treat
you. I noticed improvement when I removed seafood from my diet, and then
noticed reactions to a lot of Asian cuisine with fish stock or shrimp paste
base. I now had a starting point, a way to change my diet and hopefully let my
digestive system recover.
My Gut Health Dietary
additions:
I drink yakult once or twice a week and eat the pot set
preservative free yogurt. I have a
Kombucha live culture drink and also eat kim-chi (picked cabbage) with turmeric. Sauerkraut is
also on the menu and is a German dish which is finely cut cabbage that has been
fermented by various lactic acid bacteria. I feel like I have incorporated
foods from around the world that are fermented or brewed into my diet. The aim
is to develop the bacteria in my gut in an attempt to balance out whatever went
wrong. I still take medicine as prescribed (Salofaulk and previously Mercaptopurine. I also took Prednisone for about 12 months)
I also try to make bread about once a week, letting the
flour porridge sit covered at room temperature for 24 hours to let the enzymes
and bacteria get to work. See 'Netflix series Cooked episode 'Air' for
further inspiration and details of the science behind it. This will be an especially interesting for
those with gluten intolerance. See links below.
My Diet today is not dissimilar to before I got sick, with the exception of the additions noted above. It is worth noting that if you are experiencing digestion related issues simple foods are easier for your body to digest, i.e. vegetable soups and stews. A lot of winter comfort foods are great.
So appreciate your gut health if you have it, if not I hope this helps. Try to to eat raw, fresh, organic. Steam it rather than boil it to death, and comfort food is your friend. In my opinion fermentation and live culture are the seeds to sow a healthy gut.
So appreciate your gut health if you have it, if not I hope this helps. Try to to eat raw, fresh, organic. Steam it rather than boil it to death, and comfort food is your friend. In my opinion fermentation and live culture are the seeds to sow a healthy gut.
Links:
NetFlix - Cooked - Air http://www.hddocumentary.com/netflix-cooked-2016-3of4-air/
Make your own Kombucha: http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596
