What’s Cooking 4/6/16?

It’s been a little over a week now I’ve been weaning off the Omeprazole and honestly the first few days I thought it was going to be a walk in the park.  I even mentioned to the Z Man that I wasn’t having any problems and I wanted to “hurry up” the weaning process.  Patience is not one of my strong points.   I’m glad I didn’t rush it because I began to feel the effects of lowering the Omeprazole dosage after about 4 days into the process.   It makes sense that while lowering the dosage, the first few days would have remnants of the higher dosage still in my system.   It was on Wednesday of last week when  I began to feel a little burning and a little reflux, but it wasn’t too bad at all and it wasn’t continuous.

When I felt a little discomfort I chewed one of my Slippery Elm lozenges which made it very manageable.


Here is a little information on Slippery Elm…

What is Slippery Elm?
The slippery elm tree is native to eastern Canada and eastern and central US, where it is found most commonly in the Appalachian mountains. The trunk is reddish brown with gray-white bark on the branches. In the spring, dark brown floral buds appear and open into small, clustered flowers at the branch tips. White elm (U. americana) is a related species used in a similar manner.

What is it used for?

North American Indians and early settlers used the inner bark of the slippery elm not only to build canoes, shelter, and baskets, but as a poultice or as a soothing drink. Upon contact with water, the inner bark, collected in spring, yields a thick mucilage or demulcent that was used as an ointment or salve to treat urinary tract inflammation and was applied topically for cold sores and boils. A decoction of the leaves was used as a poultice to remove discoloration around blackened or bruised eyes. Surgeons during the American Revolution treated gun-shot wounds in this manner. Early settlers boiled bear fat with the bark to prevent rancidity. Late in the 19th century, a preparation of elm mucilage was officially recognized in the United States Pharmacopoeia.

Slippery elm prepared as a poultice coats and protects irritated tissues such as skin or intestinal membranes. The powdered bark has been used in this manner for local application to treat gout, rheumatism, cold sores, wounds, abscesses, ulcers, and toothaches. The tannins present are known to possess astringent actions. It also has been known to “draw out” toxins, boils, splinters, or other irritants.
Powdered bark is incorporated into lozenges to provide demulcent action (soothing to mucous membranes) in the treatment of throat irritation. It also is used for its emollient and antitussive actions, to treat bronchitis and other lung afflictions, and to relieve thirst.

When slippery elm preparations are taken internally, they cause reflex stimulation of nerve endings in the GI tract, leading to mucus secretion. This may be the reason they are effective for protection against stomach ulcers, colitis, diverticulitis, gut inflammation, and acidity. Slippery elm also is useful for diarrhea, constipation, hemorrhoids, irritable bowel syndrome, and to expel tapeworms. It also has been used to treat cystitis and urinary inflammations.

I have noticed some foods that triggered some discomfort.  Raw onions, cooked and raw cabbage, bananas, and raw green peppers.  No big deal, as these foods, for me won’t be difficult to manage.  Actually, it gives me a reason to not feel guilty about really not liking bananas.  Hand count, who out there honestly really likes bananas?

This week I begin a week of a little lower dosage, and it will be very important to maintain a meal plan, and portion control, otherwise I know I’ll have some discomfort.  I do expect some discomfort, but what I don’t want to do is to cause more damage to my esophagus and stomach lining in the process.

During the summer months I work longer hours and six days a week at my “job” which makes it difficult to get a lot of other stuff done.  I get especially busy when it’s time to harvest and “put up” the gardens.  I’m hoping to use the blog as a tool for meal planning, a food diary, and hopefully a tool for my grocery budget.  We’ll see how it all plays out as it goes along.  That’s the idea behind “What’s Cooking”

So, What’s Cooking 4/6/16?

Breakfast:  overnight oats – oats soaked in milk with a few walnuts, dried cranberries, drizzle of maple syrup and a sprinkle of cinnamon.


Lunch: leftover vegetable stir fry from dinner last night.

Dinner: chili and cornbread

What’s cooking for you today?

Till Next Time,



2 thoughts on “What’s Cooking 4/6/16?

  1. Me! Me! I honestly really like bananas!
    As for what’s cooking…
    Breakfast: refrigerator oatmeal – quick oats soaked in almond milk, drizzled with honey, sprinkled with chopped walnuts, refrigerated for 15 to 30 minutes before eating
    Lunch: probably ham/mayo wrap, cottage cheese, apple
    Supper: Hmm. No idea. Probably beefy something, potatoes, canned veggie.

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