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I have NO idea what kind of salmon it is. Scottish, I guess!
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Just curious why Donnatal is so dangerous? Even in small amounts as needed? 
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Oh, here you go! Drs. Wolfe and Hope, "Worst Pills, Best Pills" has this to say about Donnatal:
(Quote): "Donnatal is actually a combination of Atropine, Hyoscyamine, Scopolamine, and -- are you ready -- Phenobarbital."
"Warning: special mental and physical adverse effects. Older adults are especially sensitive to the harmful anticholinergic effects of a family of drugs called belladonna alkaloids. Atropine, hyoscyamine and scopolamine are all in this family. Drugs in this family should not be used unless absolutely necessary. Mental effects: confusion, delirium, short-term memory problems, disorientation, and impaired attention. Physical effects: dry mouth, constipation, difficulty urinating (especially for a man with an enlarged prostate), blurred vision, decreased sweating with increased body temperature, sexual dysfunction, and worsening of glaucoma."
(Unquote)
I take this stuff ONLY when I'm absolutely desperate, doubled over in pain, and can't take it any more. Thankfully, that hasn't happened in almost a year now. My prescription is still full of the stuff; I'm hoping they'll come out with something far safer before it's empty.
Consider Heather's peppermint caps. She used to take Donnatal also, but she says the caps actually work better as an anti-spasmodic than Donnatal. I'd go for the caps if they didn't cause me such indigestion...
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I've been using the caps. Still having the painful attacks.
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Hyoscyamine?
#62111 - 04/17/04 06:40 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Have you tried Hyoscyamine? I call it my "cramp pill." It works when the cramps aren't really, REALLY bad.
The doctor also prescribed Donnatal for me, knowing that I've used it very sparingly in the past. Donnatal contains Hyoscyamine (as well as other stuff, as you know). If your doctor will prescribe Donnatal, you can give it a try. I will have to say this about it: as dangerous as the drug is, it works every time. The ONLY time it didn't work for me was when my attack was so horrible I literally could not walk -- but it turned out the attack wasn't IBS but diverticulitis.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Is this the same thing as Bentyl or something completely different?
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Not this recipe, but I'm bumping it up because it looks so good anyway, lol. But I did eat salmon in a restaurant for the very first time and it was FANTASTIC! I loved it! The salmon I ordered was made with maple and soy sauce and I bet this would taste pretty similar. I can't wait to try this now!! Thanks for sharing!! 
Oh, one question... do you put the fish right on the grill rack and cover it with the foil, or wrap it in the foil? It sounds like it goes on the rack but I just want to make sure because fish crumbles so easily. Thanks Bev! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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YAAAAAAAAAAAAAAY for you for trying salmon!!
Quote:
... do you put the fish right on the grill rack and cover it with the foil, or wrap it in the foil?
You can put it right on the grill if it's skin-side-down. But don't try to turn it over or you're right, it'll crumble and go bye-bye. One of my favorite things is to put it skin-side-down on the grill (this is assuming you have a FILET and not a steak!) and then put a LID over it. Like a roundish lid that fits on a 3-qt saucepan. Or you can just put foil over it. Or you can put the salmon (steak or filet) on foil, sprinkle it with lemon and black pepper and white wine, fold up the foil, and set that onto the grill.
P.S. I like salmon with maple (or a fruit glaze) but I'm not too wild about the soy sauce. My son-in-law does that all the time and I prefer it without, but then it depends on where you got your salmon and whether it's wild or farm-raised or several other things ....... The better quality (and fresher it is) the more I like to leave it undecorated!
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I can't believe you haven't had salmon. Gosh I have to make it once a week since it is my husband's favorite. With all that experience he tells me I am an expert. When I buy salmon at the store it is a fillet with skin generally. I take that and put all sorts of different flavorings on it like ginger and soy, lemon and dill, wine and rosemary, soy and side of wasabi, basil, whisky, brown sugar, etc. Then I just put it skin side down on the grill, lid down. You don't have to turn it. Check after about 8 minutes by flaking into the thick part with a fork, when it has a very teeny amount of gooey pink left in the center take it off by sliding a spatula between the skin and flesh and leave the skin on the grill and it will finish cooking that little bit. You don't want it to be rare like ahi tuna but you don't want it overcooked. It cools really fast so it doesn't "carry over cook" too much so it needs to be taken off just before it is done.
I can only handle about 4oz now but hubby eats the rest- usually a couple pounds! I hope you will try making it. Oh and it needs salt of course and salmon is really good with a sweet flavor like brown sugar, maple or teriyaki. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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