Thursday 27 February 2014

Someone Didn’t Get The Memo . . .

I received this at my parent’s last week . . ..

My mother forwarded to me because she knew I would find it funny. And it is.

For two reasons.

The first is that I haven’t lived in Ontario for over 7 years. I’m registered as a “non-resident” for tax purposes in Canada, and when I traded in my Ontario driver’s license for a UK one in 2008, the Ontario one was sent back to the Ontario Ministry of Transport. One would think that these various government departments would talk to each other, but alas, that’s not how things work. I also received an invite to get my photo taken for an Ontario Health Card a few weeks ago. I think I’m one of the only people who still has the old style red and white ones. Not that it’s valid anymore, I don’t live there! However, if they are insistent that I’m eligible for OHIP, this could save me loads on travel insurance!

The other reason why I find this funny is that my cervix and I departed company just under 5 years ago. Really, they are welcome to screen it, but they will need to contact the pathology lab at a particular West Midlands hospital to see if they still have it, because I certainly don’t!

I almost felt denied when instead of getting a letter like the one above, I got a letter from my PCT a year after my hyst saying that they were taking me off the list because they had been informed of my hyst. I was rather looking forward to writing a cheeky letter telling them not to bother with me anymore. Now’s my chance! :)


Getting these letters is a frequent discussion amongst women who have had hysts. Some find getting them funny if they are of a particular sense of humour and see not having to go for Pap smears as one of the perks of having a hyst. We often joke together about what our responses to these letters would be. Of course, the opposite is true for other women who have had hysts, especially if it was not their decision or if they are still grieving the loss of a part of themselves and/or their fertility. Getting one of these letters can be a horrible reminder of what they have lost.

I rather like the fact that I don’t have to go for smears anymore, it’s one less medical procedure to put myself through. But I don’t doubt the importance of it for women who still have their cervix. It can save your life.

Sunday 23 February 2014

Milestones

This weekend marks a milestone on this blog. I’ve have now had over 1000 views of it!

When I started this about 2 months ago, I never thought anyone would be interested in my witterings about food and dealing with the medical system, but clearly someone (other than just my mother) is interested. My Canadian upbringing and adopted Britishness make me think that I’m meant to be polite and say ‘thank you’ for reading it, but really I just hope that some of this has been helpful to someone else going through similar situations. If anything, it's given me a hobby while I've been on sick leave and a vehicle to vent my frustrations.

So that’s got me thinking that I should consider some other milestones that I’ve passed recently. One involves food (of course). I’ve typing this while eating yogurt. Dairy yogurt. Cow’s milk yogurt. Not loads, but some. I had mixed success with the lactose free milk a few weeks ago, but low-fat Greek yogurt and cottage cheese (which I am learning to like) have been more or less successes in small quantities. You really have no idea how happy this makes me!

This past month has also seen me go back to a few things that I really enjoy but had fallen off my radar. One is going to Tai Chi class. I did Tai Chi for about 4 years and really enjoyed it, and only stopped when we didn’t have enough people in the class to cover the rent on the hall. I’m the youngest person in this new class by 30 years, but I really don’t care! I’m enjoying it, the instructors are brilliant, it’s getting me out of the house, it’s helping me take charge of the anxiety and it’s helping my back.


I haven't advanced far enough to play with swords yet :(

I’ve also started work on a quilting project I’ve been ignoring for several (okay, twelve) years. I find sewing by hand relaxing (yes, really), so this has been a good mental health move, and means that I might actually have something resembling decor for the spare bedroom/office when I’m done.



Alas, my preferred sewing position on the sofa isn’t helping my back . . .

The other milestone, which I should have posted about ages ago, is about my feet. You may have read my post back in January about Hypoalbuminenia  http://foodlovingcrohnie.blogspot.co.uk/2014/01/new-words-in-my-vocabulary.html and seen the rather impressive photo of my swollen feet. Thankfully, the oedema cleared out the first week of January. Quite dramatically, and (touch wood) hasn’t come back. And the albumin levels were back to normal on my last batch of blood work.

For fun and giggles, here is a comparison-

My not normal feet on 27 December 2013

My normal feet on 23 February 2014
Quite a difference! Now I really need to buy a new pair of boots as my old ones are completely stretched!

Criss Cross Applesauce

People say that applesauce is one of the most easily digested foods. That may well be, but the honest truth is that I don’t really like it. It’s not the apples. I LOVE apples. Many autumn days have been spent in pick-your-own orchards stocking up for the winter. I just don’t like applesauce. It has just an awful texture, one that’s like, well, baby food.

That’s one the things I’m finding most frustrating about this whole “low-residue” thing. Pretty much everything has to be cooked to a pulp. I’ve never been a huge fan of veg, but I tolerate the taste better raw. Alas, raw is out of the question at the moment for everything except bananas and juice. I never thought I would miss vegetables . . .

My general view of applesauce is that it is an ingredient rather than a food. I use it in cooking and baking quite a bit, I just don’t want to eat it on its own. I make my own because the stuff that comes in a jar in the UK always seems to have added sugar and adds too much sweetness to recipes. It's also never where you expect to find it in the supermarket. The first time I went looking for applesauce in a UK supermarket I looked in the tinned and package fruit section because that's where you find it in a Canadian grocery store. I later found it with the mint sauce and other condiments. Clearly the British view of applesauce is the same as mine. It's an ingredient, not something to be eaten on its own.


Not me!!

When I make applesauce, I pretty much just peel, core and chop a cooking apple or two, put it in a saucepan with a bit of water and a stick of cinnamon and cook it on low for 20 minutes or so. Then I give it a quick stir with a fork and it's, well, baby food.

I made up some applesauce last weekend as I needed it for the chocolate cake I did on this post http://foodlovingcrohnie.blogspot.co.uk/2014/02/comfort-food.html. I also made up another batch of the applesauce banana muffins http://foodlovingcrohnie.blogspot.co.uk/2014/01/soup-and-muffins.html, which are proving to be very handy as portable snacks (and freeze really well!). I had quite a bit of applesauce leftover. I tried eating some to use it up, and frankly, it just didn’t do anything for me. So off on the hunt I went for a recipe to use it up, and I came up with this one http://www.food.com/recipe/easy-applesauce-cookies-155486.

This one is both egg and dairy free, so I figured it was worth a go. I followed the recipe exactly, but halved the recipe. Here’s the result -


Rather chewy and tasty!

They’re pretty good! They are very soft and chewy, and my boyfriend described them as having a “Jaffa-cakey texture”. I probably would have put more cinnamon in them for my taste, but overall, they are quite nice. And conveniently used up the applesauce.

Thursday 20 February 2014

Honey Crusted Chicken

Tonight I tried another new recipe I found for baked chicken. This one I found through Food.com’s Low-Residue Recipe Collection http://www.food.com/cookbook/low-residue-diet-cookbook-31173.

The recipe I used is this one http://www.food.com/recipe/honey-crusted-chicken-281684

The only thing I changed was that I used a few tablespoons of breadcrumbs rather than crushed crackers because I already had breadcrumbs made.

So the recipe I followed was -

I preheated the oven to 190C/375F. I sprayed a casserole dish with a bit of olive oil.

Two skinless chicken pieces (thigh and drumstick)
About 3 tbsp of breadcrumbs
1 tsp of paprika
1 tbsp of honey

I mixed the breadcrumbs and paprika in a bowl. I brushed the chicken with honey, then coated it with the breadcrumbs and paprika.


I put them in the casserole dish and dumped the remaining breadcrumbs over top of them.


I cooked it in the oven for about 40 minutes (as these were bone-in, they needed longer than the original recipe). Super simple, and reasonably tasty.


I microwaved a potato to go with it. I didn’t manage to make any other veg to go with it, but I have an excuse. I was doing this while the Olympic Women’s Ice Hockey final was on, so I didn’t have time to putter around the kitchen.

Now THAT was a hockey game!

If you saw the game, you’ll understand. You can take the girl out of Canada. . . .

Tuesday 18 February 2014

Comfort Food

I debated calling this post “experiments with almond milk”, but really the theme with both of these recipes is just “comfort food”.

My ultimate comfort food is chocolate cake. At one stage in my life, it was chocolate cake with a glass of milk, but really, it’s just chocolate cake. It doesn’t need to have icing, just needs to be cake. And chocolate.

Now the whole question of chocolate is one that can strike fear and resentment into many Crohnie hearts. A lot of Crohnies find their tummies very troubled by chocolate. When I was at my worst, it did hit that point for me, but I’ve been able to gradually put a small amount of chocolate back into my diet in recent weeks provided that I don’t go overboard.

In my attempts to find more interesting foods that are dairy free, I came across this recipe for chocolate cake - http://silk.com/recipes/chocolate-snack-cake

What appealed right away is that there are no eggs in it! There is very little fat in it (for cake), as most of that is replaced with applesauce. So I made a big batch of applesauce on Sunday, and used some of it for this recipe.

Here’s what I did -

1 cup flour
2/3 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
½ tsp salt
1/4 cup sunflower oil
½ cup unsweetened applesauce
1 Tbsp rice vinegar
1 tsp vanilla
1 cup of almond milk

Cake mix
 Preheat oven to 180C/350F. I gave an 8-inch square pan a light covering of oil to grease it.

I mixed the dry ingredients together in one bowl, and the wet ingredients together in the other. Then I added the dry ingredients to the wet ingredients until well combined.



About to go in the oven
 I baked it for 25 minutes and let it cool.
Finished cake
 Bloody hell, are these every nice! They are so moist! And completely hit the “comfort food” spot.


In my attempts to learn to like new things, I had a go at making rice pudding today. I never really developed a taste for rice pudding growing up. Canadian kids grow up on Jell-O instant pudding, not rice pudding. But loads of people in the UK grew up on rice pudding and there are many Crohnies who swear by it during a flare up. One of the IBD blogs I follow posted a recipe for rice pudding which they described as their ultimate comfort food. It cooks in the oven for several hours, so I made this this afternoon while multi-tasking and indulging my guilty pleasure for costume dramas and catching up on Winter Olympics Highlights.

This is their recipe - http://courageouswithcolitis.com/low-residue-simple-rice-pudding-desser/

And this is what I did -

1/3 cup short grain ‘pudding’ rice
3 tbs brown sugar
Dash of salt
2 cups water
2 cups almond milk
Good dash of cinnamon
1 tsp vanilla extract
Small dash ground nutmeg
Small dash ground cloves


Rice pudding ingredients
I mixed in a deep casserole dish and put the lid on it. I put it in an oven at 150C/300F and pretty much ignored it for the next two hours. About every 30 minutes I would give it a stir.

Is this what rice pudding is supposed to look like?
I’m not sure this turned out the way it’s supposed to. I know the recipe said that it wouldn’t have a “creamy texture” if I used Almond Milk, but it’s really watery.

But it certainly made the kitchen smell good! I’m still not sure if I’m sold on rice pudding yet or not, but it wasn’t bad. It made a massive amount, so I’m going to have to eat for the next few days, so I’m going to need to learn to like it!





On a slightly related note, I defrosted the freezer the other day and had a good clear out of the fridge. Guess what I found on the so-high-I-can't-really-reach-it-never-mind-see-what's-up-there shelf on the door?



I really need to clean out my fridge more often




Yes, that's butter. See the expiry date? 20/07/2013. That's how long it's been since I've had butter and almost how long this "flare" has been going on. Needless to say, that got chucked out with the rubbish yesterday.

Garden Meatballs

I tried another recipe out of my new cookbook, Cooking Well for the Unwell. It is effectively a recipe for poached meatballs served in beef broth over noodles, rice or whatever tickles your fancy. I ordered some extra lean beef mince in my last order from Sainsburys to try it out.

As I only wanted to do half the recipe, I cut the quantities in half.

Here’s what I did -

½ pound of extra lean beef mince
1 egg
½ cup of breadcrumbs
1 carrot, shredded
A dash of salt and pepper and a bit of thyme (as the original recipe calls for seasoned bread crumbs, and I don't add anything to my homemade breadcrumbs)


Shredding carrots
 I mixed everything together in a bowl and formed them into meatballs.
A few too many breadcrumbs!
Loads of meatballs for 1/2 pound of meat!


Of course, I realised after I put everything in the bowl that I forgot to half the amount for the bread crumbs and used a whole cup, so I’ve ended up with rather “bready” meatballs!

The recipe suggests poaching them in 2 cups of beef broth. Beef broth is one thing that I won’t make from scratch as I really don’t like cleaning the pot up afterwards. So I used this store bought one - http://www.knorr.co.uk/product/detail/392262/beef-stock-pot

I brought the stock to boil and added the meatballs, then turned it down to a simmer for 15 minutes.
Many meatballs in the pot!
Turned out a bready by the end of cooking
I served them over rice noodles with a bit of steamed spinach.
They weren’t bad, but a bit “bready” and not overly flavourful. I think next time I will add some onion and garlic granules to the mix to give it more flavour. And I’ll try to remember not to put so many breadcrumbs in next time!

It made loads, so I have lots for the freezer. If I can find any room in there . . .

Monday 17 February 2014

Baked Chicken

I keep trying to come up with new ideas of what to do with chicken, as it is one of the few protein sources I am allowed at the moment. A lot of that has involved trying to re-invent old recipes.

In my collection of recipes for one or two people, I have a recipe for Parmesan Chicken. As dairy is still not going down all that well, I adapted that recipe for dinner tonight. I have no idea if this counts as “low-residue” or not, but it should be low-fibre.

I used skinless chicken thigh and drumstick for this one as that’s what came out of the freezer. I almost always remove the skin when I cook poultry. The only time I don’t is when I roast a whole chicken or boneless turkey breast, and even then, I don’t eat the skin as I’ve never really liked it.

I made the coating for chicken with the following - 

3tbsp dry bread crumbs
1 tsp dried parsley
1 tsp dried oregano
1/4 tsp salt
1/4 tsp paprika
1/4 tsp pepper



I melted about 1 tbsp of dairy/soya free margarine, and brushed it onto the chicken. I then covered the chicken in the coating. I put it in a casserole dish which I sprayed with a bit of olive oil and cooked it uncovered at 180C for 45 minutes.






I served it up with a jacket potato (I don’t eat the skin on that either) done in the microwave (because I’m too lazy to do it in the oven) and some spinach which I steamed to make it seem like there was a vegetable involved. Or something.

It was rather nice! Just wish I could have had the cheese the original recipe called for . . .


Biting the Bullet



Well, I finally took my own advice from my last post and took a first tentative step on “making peace” with my new body.

My upper back has been absolutely killing me for weeks. I’ve had ongoing problems with my lower back and hips for years, but upper back pain is not something I usually contend with. In my Prednisolone-induced paranoid states, I worry that I’m developing ankylosing spondylitis http://www.nhs.uk/conditions/ankylosing-spondylitis/pages/introduction.aspx, which is strongly related to Crohn’s Disease. But realistically, I know that the upper back pain is caused by two things - 1) a lack of physical activity; 2) poor fitting bras.

As finding bras that fit has been a nearly lifelong challenge for me, I could probably do an entire blog, never mind post, about bras. You see, I am “large-small woman”. Tiny rib cage, big tits. Some of you reading this are probably thinking that this sounds ideal, but try buying a bra in an average High Street shop when your pre-Crohn's-related-weight-loss size was a 30 FF/G, and you may change your mind. Especially when you get to the till.

From http://www.secretsfromyoursister.com/home.php - a great place to buy bras in Toronto
As I said in my last post, I have probably purchased and sent back half a dozen bras from various places in the last month trying to find something that would fit to no avail. The too-big bra that I was wearing was rubbing against not-so-well-padded spine and left a painful mark on my back that my osteopath worried might develop into something more sinister. As a stop-gap, he gave me some sticky padding to cushion where the clasps were rubbing, but suggested that I may be better to just get a pull-over-your-head sports bra with no clasps for now to let the skin heal up. So I’ve been wearing this one for the past month. http://www.underarmour.com/shop/uk/en/womens-ua-still-gotta-have-it-bra/pid1236768-001

Of course, the problem with these sports bras is that they are sold in small, medium and large, and the small assumes that you have size A or B boobs. A month of wearing it with my much larger bappage has already almost destroyed the elastic underneath.


And I've even washed it by hand
Oh well, it did the job, and the mark on my back is pretty much gone now.

So today, despite waking up with that dreaded anxiety again, I bit the bullet and hauled my butt across town to my old friend Bravissimo http://www.bravissimo.com/ to get fitted properly for a new bra for my new (hopefully temporary) body. I knew that I needed to do this, but just couldn’t face my new body in a full length mirror, never mind the possibility that my boobs may have shrunk so much that I may not be a “Bravissimo girl” anymore. That would be a disaster on a lot of levels, but mostly because very few other places stock small back sizes.

It was worth the trip. The lovely fitter was quite gentle with my fragile self-image and found me something that fit in a 28E, which actually isn’t as big of a drop in size as I was expecting. And I managed not to burst into tears in the changing room (driving home was another matter!). £56 later (no one said large-small sizes are cheap!) I am the owner of two new bras that fit. For now. With my fluctuating weight, they may not fit next week . . .

Sunday 16 February 2014

What Having a Hysterectomy Taught Me About Having Crohn’s Disease Part 8 - Make Peace with Your New Body

A lot of women see quite dramatic changes to their bodies after they have a hysterectomy. It could be because they have new (and sometimes very dramatic) scars. It could be that their weight changes. It could be out of sync hormones (or lack thereof) after their ovaries are removed. Almost all of us end up with some sort of a “paunch” on the lower part of our abdomens afterwards. And all of us contend with the dreaded “swelly belly” (Latin: swelly bellicus) for months (and sometimes years) after surgery. More than any other issue, discussions of body image dominate post-hysterectomy conversations.

I’ve never had a flat stomach. Ever. And I never will. I accept that as I also accept the fact that I will never have “skirt legs”. But my body did change after my hyst. After three lots of surgery through my belly button, I couldn’t stand anything touching it, and couldn’t wear jeans, trousers or belts that cut across it. Despite actually losing a bit of weight after the surgery, I didn’t fit into most of my jeans or trousers anymore as they were too tight for comfort around my belly. I have the permanent, post-hyst paunch. Despite the amount of weight I’ve lost over the past few months, I still have it. It ain’t going anywhere.

Around my first “hysterversary”, I decided it was time to just accept that I was not going to fit into my old clothes and had a big clear out. I took two bin liners full of clothes to a charity shop. I was never going to wear that size of trousers again (so I thought), so I got rid of them. It was extremely cathartic. It was an act of acceptance. This was the price of ending years of chronic pelvic pain. This is the new normal and I can’t change it, but I can buy jeans that fit and don’t irritate my uber-sensitive belly button.

Issues of body image also dominate a lot of discussion amongst Crohnies, especially for those of us who have lost a lot of weight quickly or those who are dealing with Prednisolone induced weight gain (which for some unknown reason, is the one side effect I haven’t had). I think the same mantra of acceptance about “the new normal” applies to Crohnies too.

However, I will fully admit that this is easier said than done. I will openly admit that the weight loss has completely shattered my usually confident body image. I’m not one of those women who has ever dieted or obsessed over their weight. Like all teenage girls, I did have a bit of a body complex (comes with being the first to grow boobs in your class), but I grew to love my body by my late teens and early 20s. I’m not bothered about the scars from various surgeries on my tummy. In fact, I joke about being able to play “connect the dots” between them.

But I will fully admit that this usually curvy girl is struggling with the skinny “new normal”. On a very low day back in January, I took the larger mirror down in the bathroom so I wouldn’t have to look at myself. Very few of my clothes now fit. I have bought and sent back at least half a dozen bras this month trying to find one that will fit my new shape. I hate clothes shopping at the best of times and the thought of standing in front of a full length mirror in a High Street shop changing room not being able to find anything that fits just upsets me.

Needless to say, “making peace with my new body” is not coming easily. But I need to remind myself that it took almost a year to do that last time. . .

Chicken Cacciatore

“Why are you taking pictures of your food?”, a friend asked me last night as I was cooking dinner. I realised this morning while loading up the latest photos that I have A LOT of pictures of food on my camera. It feels a bit obsessive and weird. But on the other hand, with my ongoing battles with the hospital, this blog is my evidence that I am doing what I’m told!

So, I had a few friends round last night and as I can’t go out to eat (how the hell do you explain “low-residue diet” to a waiter?!!), I made dinner. I really like chicken cacciatore and hadn’t made it for a while, and it's a good meal for feeding a crowd (and a good, stick your ribs choice on a cold night), so I adapted up my usual recipe from my trusty old, all-round Better Homes and Gardens cookbook.

Everyone needs a good basic cookbook
In a large pot, I used about 1 tbsp of olive oil to lightly brown a package of chicken breast fillets.


Then I added 200ml of chicken stock (from a cube, I hadn’t defrosted any of my homemade stuff), 300ml of tomato passata and about 50ml of water (to get the rest of the passata off the bottom of the jar). Then I added about 2 tsp of white sugar, 2 tsp of garlic powder, 1 tbsp of onion granules, 1/4 tsp of salt, fresh ground pepper, 1 tsp of oregano, 1 tsp of basil, 1/4 tsp of thyme, 1/4 tsp of rosemary and a bay leaf.

Possibly used a bit too much liquid
I brought it to a boil, then turned it town to a simmer with the lid on and left it for 25 minutes. As it was quite liquid, I tilted the lid for the last 15 minutes to let some of it evaporate off. In the meantime, I boiled up a big pot of spaghetti to go with it.

By the time it was done, we were all hungry and I forgot to take a picture of the finished product. But it was tasty!! And I got thumbs up all around from the guests!

Wednesday 12 February 2014

More Experiments in Braising

I made a big batch of chicken stock in the slow cooker this week, and realised afterwards that not only had I run out of containers to put it in, with all of the cooking I’ve been doing, I’ve run out of room in the freezer! So seeing as the weather is absolutely foul out http://www.bbc.co.uk/news/uk-26153889, I spent part of the day in the kitchen using up the stock that I don’t have room in the freezer for. I also spent the day watching the garden fence gradually fall down in these high winds. I really need to ask my neighbours whether or not the fence on that side is theirs or my landlord's!

So I made a big batch of sweet potato and carrot soup using the recipe from this post http://foodlovingcrohnie.blogspot.co.uk/2014/01/experiments-with-sweet-potatoes.html (although with much less coriander this time) and used half of it in that. I had a friend visit this afternoon who highly approved!

As I had taken some chicken breast out of the freezer, I needed to use it up. I’ve been looking around for more braising recipes and decided to give this one a go, with a few adaptations. http://www.williams-sonoma.com/recipe/braised-chicken-thighs-carrots.html As I was only cooking for me tonight, I reduced the quantities.

Here’s what I did -

I used one rather large skinless, boneless, chicken breast and cut it in half to get two meals out of it. I dusted them in flour and seasoned with a bit of sea salt, pepper and a bit of paprika. I browned them in about 2 tsps of olive oil for about 5 minutes on each side. Then I removed them to a plate and covered them with foil.

I peeled and chopped a carrot and a potato and put those into the pot with some onion granules. I let those cook for about five minutes, then added a bit of flour to coat, then added about 330ml of homemade chicken stock (I don’t put salt in my homemade stock, so if you are trying this yourself, you will need to adjust salt to your own taste).


Then I brought it to a boil, put the chicken back in, seasoned with a bit of dried thyme, popped the lid on and turned it down to a simmer. I let it simmer for 25 minutes, and voila, tasty chicken!




It was quite nice, and made enough with leftovers for tomorrow. The sauce was very thick though, so I think I will use less flour next time (the flour on the chicken was likely more than enough). It also could have used a bit more thyme, but otherwise, it was a rather nice dinner on a rather blustery day.

Monday 10 February 2014

Here Goes Nothing

As the Azathioprine was such as disaster, I need to find something else that will help me get into remission and get me off the bloody insanity-inducing Prednisolone.

Today saw the start of a new medication regime -

Humira is part of a group of drugs known as “biologics”. They are very science fiction and are made out of proteins. It is meant to target the very specific part of the immune system involved in Crohn’s Disease and other auto-immune disorders like rheumatoid arthritis. Humira is apparently made of human proteins. There is another one called Remicade which needs to be given in hospital which is apparently half mouse!
Of course, they don't say what kind of mouse . . .
 (The drug company doesn’t advertise that, but several nurses have confirmed that this is the case). Finding that out explained the “rat crack” comments I have seen on several Crohn’s related web forums.

My understanding about these drugs is that if they work, they work well. But they don’t always work. And like anything, they have side effects. As they are fairly new, it’s hard to say what the long term impact of taking these drugs will be. And it will take a while to know whether or not it works.

I have to inject this drug, and I had a lovely health visitor come over today to oversee me giving myself the first two injections. The poor thing arrived to me in one of my full blown Pred induced anxiety attacks and was absolutely lovely about it and kept assuring me that I am not the first patient she has had who was like this on Prednisolone.

From http://www.butyoudontlooksick.com/ - which is great for Pred related comics
The thing is, I wasn’t nervous about giving myself a needle, I was like that because I dropped the amount of Prednisolone that I’m taking on Friday and my brain hasn’t forgiven me yet! Hopefully I will be slightly more sane when she arrives to oversee the next two tomorrow. After that injection, I take it myself every fortnight.

All I can say about the injections themselves is “Ow!”

I was warned that it might make me feel a bit rough, and that has certainly been the case, so I have been spending the day with costume dramas and being really glad that I made food last night that I could just re-heat today.

Here’s hoping it works . . . .

Sunday 9 February 2014

Calling Time

For all intents and purposes, I fired my consultant last week. Okay, I didn’t actually “fire” him, but I asked to be referred to someone else. Without going into details, we disagreed about the right course of treatment, and because I wasn’t willing to go with what he wanted, he resorted to trying to bully me, then intimidate me and then frighten me into something that I know is not right for me.  Then, he told the nurse and the dietitian to have me in and got them to try to bully me into it. At least the nurse acknowledged that the fact that it was beginning to look like they were ganging up on me. Then he wrote an intimating letter to my GP trying to get him to bully me into it too. If there was ever an example of how not to get your patient to do what you want, this is it.

Fortunately, my GP completely backs me up. In fact, so do all of the other health care professionals I see. And I am really glad that I took my boyfriend with me to that appointment (the consultant completely ignored his presence) so that I had a witness.

Interestingly, there has always been a nurse lingering about when I’ve seen this consultant. As most of my previous experience with consultants was with gynaecologists, I’m quite used to this constant “chaperoning”. But my boyfriend has been to this same GI clinic with a different consultant and said that he never had a “chaperone”. I could have one because I am a female patient with a male doctor, but it does raise the question about whether or not his people skills have been called into question before. I’m curious if I will have a chaperone at the appointment with the new consultant.

I am seriously debating whether or not to make a formal complaint against him. I’ve had to make formal complaints against consultants before, and one I had to escalate to the Ontario College of Physicians and Surgeons (not that they did anything, but it is on his record), so I’m not shy of doing that again. But part of me wants to see how the appointment with the new consultant goes at the end of the month first, because if I get the same treatment again, the complaint will have to go in against the entire department.

The other part of me feels that I’ve already wasted enough emotional energy worrying about how this bastard consultant was going to treat me every time I walked in there, so why waste more at this stage. I had almost managed to keep the Prednisolone-induced anxiety in check last week until I had to see the research nurse last Friday, and managed work myself up so much about stepping into the clinic all together that I pretty much undid a whole week’s worth of work on my mental health. Ultimately, I need to take responsibility for that, but I resent it nonetheless.

This is supposed to be one of the best IBD teams in the country, but I have to say that they are proving themselves to be completely the opposite at the moment. In fact, by the time the consultant resorted to trying to frighten me, he only succeeded in making himself look completely incompetent.

Whether they like it or not, I am an adult with the capacity to make decisions about my health. Therefore, they can do nothing without my informed consent. And consent can not be considered to be “informed” if it is obtained by intimidation or coercion. Consent obtained under those conditions makes litigation solicitors giddy with excitement.

Thursday 6 February 2014

New Cookbook

I got a new cookbook a few weeks ago. There were several recommendations for this cookbook on various Crohn’s forums, and I was able to pick it up on Amazon for £4.


There is a small section on low-residue and low-fibre diets, but otherwise it’s a lot of recipes that are just trying to pack as much nutrition into food as possible. Of course, much of that involves using copious amounts of eggs and dairy (and her dairy-free chapter is all about, you guessed it, soya), so not everything is going to work for me, but there are some interesting ideas that I can work with or adapt.

If anything, what’s been really helpful, is that the author, who is an American dietitian, does a really good job of explaining nutrition science in plain English and explaining how dietitians calculate your nutritional requirements and so forth. So it’s been useful for getting a better understanding of where the dietitians are coming from.

One recipe that did intrigue me right away when I had an initial glance through it was a recipe for breakfast sausage. Now for the Brits reading this, this is not sausage as you understand it. Sausage as Brits understand it absolutely no-go on a low-residue diet because of the casings, the fillers and the fat content. This is “breakfast sausage” in the American sense, meaning that it is a meat patty almost more akin to a burger. Think of the sausage (if you can call it that) in a Sausage McMuffin.

Now, I’ve never been a fan of sausage patties, and certainly I have never been a fan of Sausage McMuffins, so I was suspicious, but also very curious. Her recipe called for minced turkey, and as I have been cooking with that a lot, I thought it was an interesting idea. So I made half a recipe’s worth to try it out, adjusting it by exchanging onion granules for onion and changing the seasoning a bit.

Here’s what I did -

½ pound of mince turkey thigh
3/4 cup of breadcrumbs
2 tsp of onion granules
1 tsp of garlic granules
1/4 tsp of rosemary
1/8 tsp of thyme
1 medium egg
½ tbsp of lemon juice
1/4 tsp of salt
1/4 tsp of pepper

I mixed everything by hand in a bowl. Then I put it on some parchment paper and formed it into a 8-inch log. This took a few tries to get the shape and size right to cut it. Then I rolled in the parchment, put it in a freezer bag and put it in the freezer for a few hours before cutting it into patties with a sharp knife. The book said to put it in the freezer for 5 minutes to make it easier to cut. When I tried to cut it after 5 minutes, I had to shape it all over again!


Once I cut it into patties, I put a bit of parchment paper between each slice to keep them from sticking together and put them in a freezer bag and put them back in the freezer.


To cook them, I let them thaw in the fridge for a few hours. I put a bit of non-stick cooking spray (I use an olive oil one) on a frying pan, and cooked them on a medium heat until well browned, about 15 minutes, turning once.

To go with the Sausage McMuffin theme, I toasted an English muffin to serve it on.


These are surprisingly good! I actually really like them, which is not something I thought I would ever say about American sausage patties. They are quite filling too, and have a decent amount of protein in them to boot. And unlike pre-made ones, there’s no crap additives in them.

So this one is a keeper! (I’ll probably need to make more next week). I’ve marked a few other recipes in this book to try out, so I’m sure I will be posting more experiments soon.

Tuesday 4 February 2014

What Having a Hysterectomy Taught Me about Crohn’s Disease Part 7 - When You Have Trapped Wind, It’s No Time to Be a Lady

Trapped wind hurts. A lot.


Anyone who has had abdominal or pelvic surgery, especially procedures done via laparoscopy, has experienced the incredible discomfort and pain of trapped wind. It can almost be worse than the post-surgical pain. And it doesn’t just stay in your abdomen. It moves all over your body trying to find its way out. I remember horrible pain behind my left shoulder blade after my first lap. I spent three days with ice packs on my shoulders trying to move it out. Of course, that was when I wasn’t fighting through the Oxycontin induced hallucinations I mentioned in a previous post. . . .

I remember the nurse who discharged me after my first lap telling me that the trapped wind will be the worst part of the recovery. And I well remember her wise words about it - “This is no time to be a lady, if you get my meaning”. In short, she was telling me to let it rip!


I have repeated those words to more women having hysterectomies than I can count. I even remember saying that to my niece when she was a screaming, colicky baby as I was bouncing her, trying to get that wind to move.

Despite belching and farting being perfectly normal bodily functions, we, especially women, are socialised to think that there is something very unnatural about it. “Ladies do not fart, they pass wind”, I remember being told as a child. (“Screw that,” I remember thinking, “I’m going to play with the boys!”).



Boys are socialised differently. A 3 1/2 year old boy I'm working with very proudly tells me every time he's "trumping" and he thinks it's hilarious. The British are especially coy about anything wind related. Maybe it’s the cause of that stiff upper lip or something. But the more you hold it in, the more painful it gets, so you have got to get it out.

I’ve never been a stranger to farting and belching. I can take down the best of them (I so need to challenge that kid to a "trumping" contest). I well remember belching a group of weekend warriors of the Royal Regiment of Canada under the table at a party when I was 19. They were very impressed. More impressed because I wasn’t even drinking Labatt 50 like them (I don't care if it's a Canadian military tradition, 50 is not worthy of the name "beer". I've been a beer snob from a young age.). Which is why I remember it, although I suspect some of them don’t for the amount they had. So, I’m not someone who ends up with trapped wind because they refuse to let it out.

However, I have a new enemy on the trapped wind front. This.

Fortijuce - Friend or foe?

Fortijuce. The “high energy” (read high fructose, sucrose and maltodextrin. Oh, and milk protein to make it “nutritious’, or something) nutrion drink given to me by the hospital dietitian.  Each 200ml bottle contains half a day’s worth of nutrients and 300 calories (and enough sugar to turn anyone into a Type 2 diabetic) and I am under strict instruction to consume at least two of these a day on top of everything else I’m eating. They are allegedly “easy for your gut to digest”. They can’t call it ‘Fortijuice’ because it contains no juice. They don’t taste very nice. And bloody hell, does it ever give me horrible trapped wind.

There are other versions of “Forti” drinks, mostly in a milkshake version known as “Fortisip”. That one was even worse for trapped wind. My acupuncture practitioner has dubbed it “Fortisick” because so many of her patients get physically sick from it. With the problems I have been having with milk, I’m still not sure if the milk protein in it is the problem, (the manufacturer claims it is ‘clinically lactose-free') or if it’s just the amount of crap that’s in it. When I brought this up with the dietitian, she told me that there is a dairy free alternative. What’s that made of? You guessed it. Soya.

Bugger.

In the off chance someone who works for a pharmaceutical company is reading this, here’s an idea. How about making a nutritional supplement drink that doesn't give you a bad stomach when you already have a bad stomach? And how about getting it to taste reasonable? And how about making something that is BOTH dairy and soya free? I have enough friends who are doing battle with their kid’s food allergies and intolerances at the moment to know that there is a growing market of people allergic to both. Seriously, Big Pharma, there is money to be made here!!

I am persevering with the Fortijuce despite the wind, mostly to satisfy the clinic’s paranoia that I’m not eating enough. And if they need proof, this was my recycling bin when I put it out last night. I remember when this bin used to contain empty beer bottles rather than empty Fortijuce bottles. Sigh.

So, if you hear extremely loud wind expulsion from somewhere in the English Midlands, that was probably me. I don’t care as long as the wind moves and I can belch and fart. It’s when it gets trapped. It hurts. Lots. I have so much sympathy with babies when they cry.