low fiber diet for the next three days
11 years ago
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- 8 years ago
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three chickens three shell less eggs in one day help
Comments (4)Perhaps stress can accelerate egg passage so that a shell doesn't get deposited before the egg is expelled. I'm not a vet, but the timing, & all THREE laying shell-less eggs, right after a couple of stressful events... I'd keep an eye one them, but would be inclined to write it off to stress--this time. (for what it's worth, my pet duck had some sort of metablic disease, possibly even cancer. Her bones were terribly decalcified--had her x-rayed--& the vet was able to humanely euthanize her with an injection. don't want to worry you, just explain the radical & probably completely different problem she had. She was laying soft-shells regularly, which is why I took her in to a vet who treated birds) It's true that various grain fungi--like aspergillosus (sp?) can be deadly to birds--if consumed. That's why the seed in feeders needs to stay DRY & the feeders frequently cleaned. But the effects are pretty severe--staggers, respiration difficulty--& your hens sound fine. As you observed, home laid eggs from hens well-cared for that have access to greens--the shells are like rock! & the yolks are so much deeper colored & tasty....See MoreNeed help with low salt diet
Comments (13)Elisa, My DH has health problems and we actually have a slightly lower target than your brother's. It seems insurmountable at first, especially when it can't be eased into. If you've got a low-salt diet order, and judging by the ICD implantation, kidney issues, etc., I can guess what you're dealing with, you need to get it in place ASAP. Or your brother will be right back where he started from. The need for rapid change is one of the biggest challenges because it takes awhile for a lowered-salt diet to taste good again. It will get better as you will adjust, but most people eat four or five times that amount, daily. So even thogh 1500 mg/d doesn't sound much less than official ideal for non-impaired people, it's a huge functional and taste change for most people. I know, because we've BTDT. OK, here's some quick tips: almost all prepared food will put you in trouble, unless you only eat once per day. And if he's got diabetes that won't work. By prepared food I mean almost all restaurant food, especially fast food. Almost all canned and frozen prepared stuff, including most stuff marketed as "healthy" prepared food. (There are exceptions, you'll have to read label after label to find the keepers.) Often the lowered sodium product isn't either truly low (300 mg, or less, per portion) or they make it up by loading it with carbs. Here are a couple of good things that are mainstays in our house for fast eats: some of the Imagine Organic aseptic packaged LOWER IN SODIUM soups (corn or sweet potato=140 mg/cup). Other lower in sodium aseptic packaged soups may or may not work for you. (We like some tomato, some roasted pepper, etc. you have to read the labels.) Muir Glen makes a good line of no salt added canned tomato products which are great, esp. the fire roasted ones. Most commercial low or no salt bread sucks, to put it plainly. This is where making your own really is better. But salt has a functional role in bread-making, in addition to its taste role, so you will need to expect to have some trouble adapting "regular" recipes simply by leaving out the salt. Try some of the specifically low-sodium bread recipes for starters. Also if you buy unsliced bread, you can slice it thinner than normal and work the total sodium down that way, at least a bit. No-salt cheese is mostly bad; swiss is naturally low (60-80mg/oz) so it's a my go-to cheese. I do use (sparingly) higher sodium cheeses (e.g. Piave cheddar which can be as high as 500+ mg/oz when all I want is to grate some up as a topping. Then the portion is so small it's OK, and the sharp, rich taste really makes a difference.) You can make good grilled cheese sandwiches with Swiss cheese, too. Use a sharper mustard, for extra taste. For cottage cheese get some no-salt added tubs and cut it 50% with the higher salted product. That produces an acceptable level. Watch frozen veg. products, even some of the un-sauced ones often have baking soda (aka SODIUM bicarbonate) added to preserve the green color, which turns a nearly sodium-free item into something you have to "count". If you need to eat out, go to a restaurant and ask for plain grilled chicken, never seasoned and grilled on a scraped grill. Ask if the veg. were precooked, if so ask that they be rinsed in a hot water and then briefly re-nuked. Most pasta is out because it often has been parboiled in salted water. (You don't need to add salt to pasta if you cook it at home. Never mind what the cook books say.) For nation-wide family restuarant chains when ttraveling, we've had good luck with Ruby Tuesdays. They are usually quite accommodating, and the big salad bar is good, too. There are many, if not most, recipes that you will read in cooking mags and books that will have a sodium content that's way out of your range. But you can always bring that salt way down by not adding it, or adding a lot less. You will have some big recipe failures this way but you will learn what works for you. Your brother's Dr. probably told him this: DO NO USE LITE-SALT or SALT SUBSTITUTES. These usually contain potassium "salts" instead of sodium and they will mess things up on the other end (as well as possibly interfere with some of his meds - ACE/ARBS, diuretics, etc.) These products are meant for people who are just "cutting down" salt, not for people at risk of CHF. It's no picnic dealing with a low-salt, most likely very low-fat, diabetic diet (And maybe also low Vitamin K, as well?). It takes a huge , constant vigilance to put it in place successfully. Your brother will need a lot of help, especially if these are sudden changes, in order for it to not become overwhelming. As JohnLiu says most things that are "too salty" can be made at home. But it's a completely different culinary regimen, because even many certifiably homemade dishes contain ingredients that are very salty to begin with. And it takes a lot more time and effort. Can you give me some idea what you're trying to accomplish, right now? What sorts of meals are you trying to prepare? I may be able to make some specific suggestions. In the meantime, you can't go wrong with broiled chicken or fish, steamed veg, small baked sweet potato and salad for dinner. For lunch a truly lower-salt soup (or big salad), and an egg or tuna or chicken salad sandwich, and fruit for dessert. And maybe regular oatmeal and fruit for breakfast. This would leave you some pretty useful lee-way to add some other tasty, higher-salt add-ons: cheese, lightly salted pop-corn, regular (not homemade low salt for the time being) whole-wheat bread, etc. Possibly some diabetic-OK cookies or icecream; prepared chocolate soy-pudding is a nice snacky-thing, but I'm not sure if it fits with diabetic diets. I remember standing in my supermarket when this was a new thing for me and feeling that nothing I could make would be safe for my husband. I actually cried right in the aisle, I was so upset. We ate pretty simple, even primitive, meals for awhile early on - and I've thrown out a lot of tried-but-turned-out-to-be ghastly recipes. But it does get easier when you learn how to cheat out the excess salt and still go for the familiar flavors. While the prospect of learning a whole new taste-profile can be interesting, in the abstract, familiar tastes and dishes are very comforting and even necessary, IMO for healing. You just need to keep tweaking it until you've got it right. It does get better. L...See MoreRECIPE: New High Fiber Diet
Comments (7)I have not read about this particular diet, but I'm trying to get more fiber in my diet to help with diverticulosis. Here is some information I have found: ~ making your own whole grain or multi-grain bread is a good idea; just watch how much plain (white) all-purpose flour is in the recipe as that is not the way to get whole grains; add unprocessed wheat bran and wheat germ to bread recipes ~ add more barley, oatmeal, and brown rice to your eating habits; I cook up both barley and brown rice in 2 cup (uncooked) portions then freeze the extra in 1 cup (cooked) portions for later use ~ eat 3-5 servings of fruit and veggies every day, with as many of them eaten raw as you can ~ add cooked dried beans (mashed) to meatloaf, meatballs, casserole, meat sauce, chili, taco meat; or you can add 1 TB unprocessed wheat bran to these recipes as you are making them ~ for snacks, eat fresh fruit (not fruit juice), pretzels, baked tortilla chips with bean dip, fresh veggie sticks with an herbed yogurt dip. Brown rice might take some getting used to, but the more you eat it the better it tastes! A Mexican pizza could be made with a flour tortilla, topped with seasoned mashed pintos or refried beans, some taco seasoned ground beef if you want, cheese - then top with shredded lettuce, diced onion, tomato, olives, peppers, jalapenos, any topping you like on a taco. You could drizzle some taco sauce or salsa over all if you like a spicy sauce....See MoreLow-cal diet is causing personality changes
Comments (72)Well, I'm offended for her. I wish her vet would have diagnosed the thyroid before she was put through a diet when it was no fault of her own or her own lack of portion control ;0) Are there doggie endos? Poor girl. Bet she feels much better with the meds soon and will drop those pounds by beach weather. (not to mention her knees and hips are probably calling out 'thank you' already)...See More- 8 years ago
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