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Have been in contact with nutritionist for Gastroenterology practice doctors. Got some good answers.
I can eat more than I thought was recommended...well cooked vegetables are more tolerated than I thought they would be, unless it's in during a "flare." This is good news. Also, olives have few irritants unless there's a skin, although they're very salty (a negative).
Had a good discussion of appropriate cooking fats. I'm no longer going to use olive oil or canola oil for stove cooking...will substitute in coconut oil or butter which retain favorable chemical composition, unlike those others, during high heat cooking. Will continue to use canola oil for cookies, though--I don't think that's high heat. Also, will use olive oil and canola oil for salads, assuming that I might eat a salad. Won't use hard margarine--butter is better. To save on daily fat count in my limited 40-50 g fat intake, soft margarine is good choice for use with bread, etc.
We had quite a discussion of how fiber is digested, with the diagram of the stomach between us on the wall. Dietary fiber, if soluble, will leave the stomach in a wet slurry long before the insoluble fiber will, unless the latter has been in stomach quite a while and is processed to the point where it can join the slurry. Otherwise, insoluble fiber will move to small bowel in wads at a different pace. Although I am on a low fiber diet, it's important to have some fiber to prevent constipation and to add some good stuff to the system that need. It's possible to go overboard on attempting to eat "well."
Alcohol wasn't discussed, but I found it online in a discussion. Alcohol goes into stomach, is partly absorbed immediately, which will give me a buzz faster than other people now. Then, the rest will just chug around with the rest of the slow moving food. It will not help speed up anything and may add to the delayed digestion.
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172.0 lb
Lost so far: 5.0 lb.
Still to go: 22.0 lb.
Diet followed reasonably well.
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losing 0.4 lb a week
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