SparkPoints: (2,621)
Fitness Minutes: (0)
Posts: 201
9/30/07 12:47 P

First..are you sure it's IBS? I was diagnosed with that for decades. I finally asked for a celiac panel from my doctor and found I was gluten intollerant. It was making me sick, so sick. Now a number of my family members have been diagnosed with Celiac disease, one as young as 7. The NIH has sent out advisories to doctors to test for this as it's highly mis or undiagnosed.

Next...figure out what you love to eat and perfect one recipe at a time. What can't you live without? Try using dehydrated meat substitutes, Amy's Grillers, anything that can help you make the things you know and love.

Put these recipes in your "Foods not listed" section and put them in your favorites. Build up a menu you can love.

Learn about spices and herbs. You can cut out most salt if you get creative with them. There are spice mixes available w/o salt too..I think McCormicks makes them.

Last of all, read supportive books, Inflammatory Syndrome, Jack Challem is good. Look at Amazon's great asst of cookbooks and read the reviews. Buy them used for alot less than new. Educate yourself and you wont feel as overwhelmed.

Overeating: There was a study done that showed that a bigger plate encourages more eating. Use smaller plates and pile them up with more water dense food (salad, veggies) and smaller helping of the calorie dense rice/pasta/grain. Try Amy's frozen meals, they are great vegetarian meals that are healthy. You can see what tastes good, what spices you like, what recipe you might want to try.

My hubby is not a vegetarian so I know how hard it is. I make my special meals in bulk and freeze them in those pyrex/plastic cap storage containers that come in many sizes. I bag up my gluten free muffins and breads and freeze them. You can do it!

ps: you can cut the ground beef in half using rehydrated meat subs (i use dixiediner beef not) blend before cooking. My husband knows I'm doing it and still likes it.

Edited by: DANGERKITTEN at: 10/3/2007 (10:46)

Posts: 684
8/29/07 9:45 A

She mentioned overeating. I struggle with overeating. As far as portion sizes go, maybe they could use small plates, then wait a little bit. If they're still hungry, then they could eat a little bit more. Maybe start with one cup of a one dish meal. Also, eating more slowly helps. I hope that helps.

current weight: 141.0

174 165.75 157.5 149.25

141

Posts: 5,111
8/22/07 12:49 P

My hubby is VERY diabetic also and we recently attended a speech (book promotion) of Dr. Barnard's. We bought the book, and my hubby has agreed to increase fruits/veggies, etc. but not to go completely meat free. So we're working on it too.

current weight: 250.5

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156

Posts: 1,747
8/21/07 9:28 P

That is exactly what will help them. If they hadn't said it was a hospital based program in GA I would have wondered if it were Dr. McDougall's residential program in Santa Rosa, CA.

The principles are also promoted by Dr. Neal Barnard and the Physicians' Committee for Responsible Medicine.

That's what I'll post about when I get the chance. Right now I'm out the door, and I working tomorrow starting before dawn, plus my T'ai Chi Chih class.

Thanks!
Flo

Edited by: AZLADY2 at: 8/21/2007 (21:28)

current weight: 182.0

235 221.75 208.5 195.25

182

Posts: 5,111
8/21/07 9:17 P

I saw some of you talking about the McDougal program -- and didn't know what it was. I briefly checked out that website earlier today. Do you think it would help them?

current weight: 250.5

312 273 234 195

156

Posts: 1,747
8/21/07 8:59 P

A member posted this message on the Veg team forum in response to my explanation the Spark People meal plans do not support a vegan, whole foods way of eating.

I posted a long response about the value of a whole foods, starch-centered way of eating for the management of diabetes.

I invited her to check out our team.

I hope to post a longer response, more directly responding to her concerns, but I can't do it tonight.

Could some of you maybe chime in? Thanks!

Flo

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Thank you for the heads up. My husband spent 17 days in a Hospital in GA to change his lifestyle (diabetes) and they were vegan and he came out a new man. We just have not been able to do it at home even with cookbooks. One we do not know how much to eat so we over eat and stay fat. Two sometimes the receipies work and sometimes they are terrible or we can not duplicate them. I have a huge hernia and IBS so many days doing house work is a painful undertaking so getting a handle on the diet is extremely important as I can not always stand for an hour preping nor can he wait a couple of hours while we try to prepare stuff we may or may not beable to eat. I like sparks because of the daily/weekly receipies as I need that I also need portion size which Sparks provides. So how do we make this work for us? Joan

Edited by: AZLADY2 at: 8/21/2007 (21:00)

current weight: 182.0

235 221.75 208.5 195.25

182