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  • slaston
    replied
    ::hugs:: Have you tried Cysta-q (www.cystaq.com)? I could go on and on about how, along with diet, it has helped me feel normal again. It's only when I don't read a label carefully enough that I get a flare and have to go back to the drawing board, so to speak. The label says two a day with meals, but my urologist said that if I was feeling bad to take three a day.

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  • chris0710sct
    replied
    I am having such a hard week I have a new uroligist then he suggested homeopathic which is costing me a fortune. I am trying new instillation with marcaine, heparin and I have taken everything I like to eat out of diet? Has anybody had any luck with homeopathy I have been dealing with this for 3 years and have been in constant pain for A YEAR i AM VERY DEPRESSED AND WONDER IF I WILL BE ABLE TO KEEP WORKING?

    cocoa?

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  • tigger_gal
    replied
    you will find a wealth of infor on the boards. here is the sites hand book http://www.ic-network.com/handbook/ I am sure some one posted it but I did not read thru the entire thread. The hadr thing about IC is we are all different with trigger foods, symptoms and responding to meds.
    You will learn alot here and we will help you the best we can.

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  • traceann
    replied
    Both are on the "Usually Problematic" list, Those would be try with caution foods - now me personally, I am ok with yogurt, so it's one of those things that could go either way!

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  • chris0710sct
    replied
    Hi I was wondering about grapes? and Yogurt?

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  • traceann
    replied
    LOL, most welcome!!! *giggles*

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  • Moonheart
    replied
    Thanks mom!

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  • traceann
    replied
    LOL, I think we have all had that kind of moment!! I know I have had many of them, to be honest! And when I was newly diagnosed - dealing with that, and then let's throw the diet on top of that, I thought I would just fly apart at the seams sometimes!!!

    Keep your chin up!!

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  • Moonheart
    replied
    I can't even thank you enough Tracey. Honestly. It may not seem like alot, but I'm having such a hard time of it I'm just in tears over here. I can't get any help and I need it so bad. I need a car desperately but if I pay for the car I can't afford any help.

    I'm having a big WAAAAHHH moment.

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  • traceann
    replied
    Oh you are very welcome! You got it - the "fresher the better" I did the old trick of shopping the outside perimeter of the grocery store

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  • Moonheart
    replied
    That was extremely helpful to me Tracey!

    Thank you so much. I am so food paranoid it's affecting all of us.

    It seems to me that a real thing to watch is prepared foods. I think the closer to nature we get, the healthier our entire bodies will become. So many things have excitotoxins in it. Soy products all do and that may be why they should be avoided.

    Thanks again so much for all the good ideas!

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  • traceann
    replied
    LOL, thanks meme, lmao!!

    And you are very welcome acarver!!

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  • acarver19
    replied
    Thanks for the info.
    Alicia

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  • meme
    replied
    Yep. that about says it all. Very helpful post!

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  • traceann
    replied
    Hope this helps!

    Hey there! Here's some info I posted a little bit ago for someone else, so I just copied and pasted to save my fingers,lmao!! I know how frustrating it can be, ugh. I remember!!! And don't forget, eventually you can start adding things back in and I bet you will find you can eat more things than you can't!!

    And remember, this is just what I did, you can arrange it, change it to your tastes, likes/dislikes and what your bladder seems to like. I did build it 99% out of the "Usually OK" column of the diet chart, a few things for example, onions, black pepper etc, are maybe's so if you aren't sure - don't risk it, lol.

    I hope this helps, even a little bit!!!

    IC Food Ideas
    (M) = May be ok, if you can tolerate them


    Cooking Methods : pan frying in butter or olive oil or veg oil, grilling on an indoor grill pan, grilling on an outdoor grill.

    Frying vehicles : butter, vegetable oil, olive oil

    Seasonings: salt, pepper (M), herbs – fresh or dried such as thyme, dill, oregano, sage, marjoram, basil, mint, chives; olive oil (regular and flavored like with garlic or herbs – not spicy!), lemon zest, lime zest, orange zest – just the zests, not the juice! preservative-free garlic powder (if you can do garlic).

    Pasta, noodles, rice: Great staples to have around. Very versatile. I have many kinds of rice around, arborio, brown rice, basmati, brown basmati, plain white. I also have a huge supply of noodles and pasta. And when I would cook them for one thing, I also made sure to cook quite a bit extra for it to be morphed in to another meal sometime during the week…really helpful when you aren’t feeling all the great. Lots of times I would combine with the veggies I cooked in the garlic etc and dressed with olive oil, was pretty tasty! Lots of Fettuccine Alfredo made at home too, lol. Hubby loves that also. For extras, I sometimes added some cooked chicken or shrimp to it and some veggies -- or sometimes just veggies! Yummy! I love my pasta, that's for sure - so I tried to get as creative as I could!

    Vegetables (fresh/frozen): broccoli, cauliflower, carrots, peas, potatoes, sweet potatoes, asparagus (M), onions (M), corn

    Fresh and frozen veggies: The frozen more than the fresh, since it was winter, lol But, broccoli, cauliflower, green beans, corn (M), peas, carrots - were my favorites. I would sometimes cook them as directed with amt of water called for (mostly with the broccoli and cauliflower) and add chopped fresh garlic and salt to the cooking water. Then I would drain it, toss it back in the pan and heat it slightly with some olive oil and herb of choice or just toss with butter, tossing the veggies to coat. My hubby loved them that way! I would make myself glazed carrots from the frozen ones, cook them a bit, then add brown sugar and butter to taste, to get the glaze the way I wanted. You can add any of the other veg and make a medley. Can be tossed with pasta of choice for a great veg/pasta toss - season with extra olive oil and herbs to flavor the pasta. I have also made a large batch of veg medley to have with my chicken breast, steak, or burger patty and then the next night toss it with pasta for a new meal. Many vegetables are great roasted in the oven. Toss them with olive oil, garlic and/or herbs of choice. Roasted carrots are great with dill, roasted asparagus is great tossed with just salt, pepper (if it’s ok for you) and olive oil, roasted cauliflower or broccoli, Brussels sprouts, corn on the cob, use your imagination or your favorite veg.

    Sub for tomato: Home-roasted Red Peppers. Just thrown in the broiler, roasted til skins are blackened. Put in a bowl and cover with plastic wrap, let sit 15-20 minutes. The skin will "steam" itself off, and make it really easy to peel. I always had them around. Sometimes would store in olive oil, salt and some fresh chopped garlic. Can use anyway you like. I pureed sometimes in a blender with seasonings to use as a "red sauce" for my homemade pizzas! Yummy!

    Potatoes & Sweet Potatoes: Any potatoes really. Regular, the small new red potatoes, yukon gold, etc. I made lots of microwave baked potatoes, just skipped sour cream til I tested it out. My hubby's favorite way for the new potatoes (I like the really small ones) is to halve them and set aside. I melt some butter in a big bowl along with some chopped garlic (if you are ok with it) to taste and salt to taste, cook it for about 45seconds to a minute. Then I toss in the potatoes and cook as my microwave directions indicate. Or, I cube them up, toss with olive oil and salt (pepper if you can tolerate it) and additive-free garlic powder (I get mine from Trader Joes) and even some herbs (dill &/or thyme are especially good) then bake in about a 400-425 degree oven til roasted tender and browned, yummy! I also treat my Sweet potatoes the same way -- cubed and roasted, sometimes with some brown sugar sprinkled on if I want different. Also yummy when and cut and made into oven fries.

    Potatoes/Sweet Potatoes II :baked for either (for the white – salt and pepper & butter, unless you can do sour cream; and butter and brown sugar is yummy on the sweet. I have even used pureed cottage cheese in place of sour cream.

    Meats : chicken breasts, steaks, preservative-free pork (need to be careful with pork) burger, and plain ground pork from the butcher’s counter at the grocery store. Either grilled or fried. I love my cast iron grill pan, better than the outdoor grill! Meats seasoned with herbs. Sage and thyme are a great combo on a chicken breast pan fried in a little bit of butter.(great with mashed potatoes and homemade gravy – either with home made stock or IC friendly broths/stocks and homemade bread stuffing, again prepped with ingredients that are friendly to you and IC safe broths)

    I also prep my meats when I get them home from the store – every chicken breast gets cleaned and trimmed and individually wrapped and frozen. As do steaks. I will also patty up burger and individually wrap them and freeze as well. It makes dinner time much simpler during the week. No matter what the family is having (many times I have cooked two meals, one for me and one for them so they can still eat what they like) I have an individual chicken breast or steak or burger patty I can take out, defrost and cook easily for me.

    A great and friendly pork sausage (make sure you know it’s fresh and does not have any unfriendly additives – I eventually found out I was ok with any pork, but in the beginning, I stayed on the safe side) is one made from fresh ground pork, some real maple syrup, fennel, salt and pepper. Pattied up and pan fried.

    Many times if I am making spaghetti for the rest of the family, I will heat up some olive oil in a small fry pan, toss in some minced fresh garlic along with some (fresh or dried) basil and toss my pasta with that. Homemade Fettuccine Alfredo made with Kraft Grated Parmesan Cheese (in the green can) is also very friendly – and easy to make too, just not low-cal!!

    If we were having burritos – there were two batches made, one for me and one for the rest of the family. I would season my meat with lots of oregano (I mean lots ), onion (I am ok with onion, but some are not, so be careful if you aren’t sure!!) and fresh minced garlic. Then I would wrap my own with an IC friendly tortilla, place it/them in a smaller baking pan separate from the rest and cover them (smother really) with shredded Monterey Jack cheese. Sometimes I would mix my meat mixture with fat-free refried beans (safe ones) and then fill and roll my tortilla.

    Lots of breakfast foods : for breakfast, lunch or dinner. French toast is easy and quick and friendly with pure maple syrup. Eggs and toast, another great alternative as is a “breakfast burrito” - scrambled eggs with shredded Monterey Jack cheese melted in with chives (or herb of choice) and rolled in a tortilla. Homemade pancakes (until I discovered I was ok with Bisquick). Eggs scrambled with feta cheese and herb of choice is yummy too. Friendly bagels and cream cheese (brick form, not tub) are a great lunch/breakfast option with some canned pears on the side. Plain oatmeal (not the packet kind, but the round container rolled oats or quick cooking rolled oats) with brown sugar or maple syrup on top. (cinnamon if you can handle it)

    Snacks: mozzarella string cheese, cottage cheese, Lay’s plain potato chips, Breyer’s (or any other all natural ice cream) French Vanilla (or other flavors with friendly ingredients like caramel) Kraft caramels, bagels and cream cheese, canned or fresh pears, homemade treats with all safe ingredients like sugar cookies etc.

    Lunches: Breakfast foods (see above), bagels with cream cheese (brick not tub), grilled cheese sandwiches made with processed American cheese, dinner leftovers.

    Tips/tricks: Out to dinner I would order my salad dressing on the side (ranch seemed the safest) and just dip the tine of my fork into it then stab my lettuce. Gave me flavor with minimal risk to my bladder, also took Prelief as insurance.

    I have come to love my Pizza with my sauce on the side or none at all. I order it with just cheese, green pepper and onions (or veg of your choice that you are ok with). I do all right with black olives, as I think most do. And if I get my sauce on the side, I just dip my slice into it for a little flavor and again, minimal risk – plus my Prelief as insurance.

    Breads: I have no problem with breads, only I tried to choose ones with the least preservatives etc. I still have to watch out for soy flour too. I love Lender's plain bagels, eat them often for lunch with cream cheese and a sprinkle of garlic powder and dill sometimes!

    Dairy: I have no problem with milk (but some do), vanilla ice-cream (favorite is Breyer's French Vanilla -- no preservatives etc), cottage cheese, cream cheese, mozzarella and onterey Jack (that's on the maybe list, I believe, but I have been fine with it from the get-go), feta cheese & ricotta. I made/make my own dip and salad dressing with cottage cheese, any herbs I am in the mood for (usually salt, fresh garlic and dill) and a little milk. I blend it all in the blender to the consistency I want. My hubby loves this better than store-bought!) I also have no problem with American processed cheese singles, Velveeta etc. So grilled cheeses were a mainstay!

    Beverages: Lots of water, lol. And some herb teas, look for decaf and watch out for rose hips. My faves are blueberry, peppermint and rooibos (Celestial Seasonings call it "Madagascar Red"). Most of my teas I get are by Celestial Seasonings, as it's readily available to me in my grocery store here in the boondocks, lol. I now have been able to do Kool-Aid, that's one of those test-it-out kinds of things, see if it bothers you personally.

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