Breakfast Ritual I
Published by tummyblogger September 27th, 2006 in Gastrocolic Reflex, Breakfast, fiber, Food for IBS, IBS, Irritable Bowel Syndrome, IBS foodFollowing on yesterday’s post, about Breakfast mistakes, I had found I was loading up on IBS triggers, that activated the gatrocolic reflex’s gateway to gastrointestinal mayhem: bloating, constipation, pain, and whatever else!
I started the changeover to a tummy-calming breakfast with the Acacia powder branded with the name of Heather Van Vorous. Acacia powder is a soluble fiber; you could also use Benefiber. Metamucil is a mixture of soluble and insoluble fibers, and is not as easily tolerated. I put the unopened big can of Metamucil down on the side table in the lobby of my apartment building, where people share items they cannot use, that someone else may be able to use. But I also noted that “soy” by itself is a soluble fiber. I didn’t think this through very well, because there’s no fiber listed in the soy product by the “Veggie” people called Veggie Slices; the next thing I ate was a slice or two of Veggie cheese, usually Swiss, as having the least sodium.
Step3a came later; I brewed some half-coffee, half-soy RocaMojo in a cheap and wonderful 12-oz. french press, that I got on Amazon. I brewed it, but didn’t drink it right away. Read on.
Step 3; this is the Revival Soy Unsweetened Shake. I have to emphasize that it is unsweetened; there are three kinds of Shakes available in all the Revival Soy flavors. The three kinds are sugar-sweetened, Splenda sweetened, and unsweetened. They all cost the same. If I have soy or almond milk on hand, I add the powdered unsweetened shake to 8 ozs. of “milk.” If not, the mix tastes okay in 6, not 8 ozs. of cold water. I have a couple of the shakers supplied by the Revival Soy people, which do a pretty good job in breaking up the powder and mixing it with water. When fixed with soy, it makes a pretty good breakfast by itself, at about 220 calories, 20 g. of protein at least, and very low carbs.
Last step: pressing the coffee grounds to the bottom of the French press, and pouring my “coffee.”
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