Well, I don't have gluten issues so my pasta is usually an organic form of penne or spirals or bow tie. I grill several chicken breasts at a time (on my outside grill - I have a George Forman but don't like the way it cooks chicken breasts). I also will wrap a couple of chicken breasts in foil and rub them with a little olive oil and spices (rosemary, fennel, basil, garlic powder, etc.) and bake them at 400 for about 30 minutes. Cut this chicken up in bite size pieces and add to cooked pasta with a couple of T. of cut up white onion, red bell pepper and celery. Moisten it just a little (very little) with organic low fat mayonnaise. Season with whatever spices you like. That is my chicken pasta salad. If you are sensitive to gluten you can buy rice pasta and other gluten free pasta at health food stores.
As for summer associates--I have found that if I eat out and chose VERY carefully I can actually have a good experience if I am otherwise stable. Toady had some good suggestions too. I order grilled chicken or fish and demand it be cooked without oil or butter. I tell the waitress I am allergic and that gets the most attention and cooperation. For a side dish I get the "naked" baked potato or steamed rice. I have safely eated the salmon at Pappadeauxs and also the mixed seafood grill but I sub white rice for dirty rice. Most Mexican places in Houston have a snapper prepared in a foil pouch or bag. I will order that with corn tortillas and avocado and make fish tacos. Don't eat the rice or beans unless they can bring you steamed rice that is plain. Mexican rice is full of fat. After I got my D under control last year I still had incredible gas and bloating that was very limiting for me. I discovered that I am fructose sensitive or intolerant. Make sure you read labels. HFCS (high fructose corn syrup) is literally in almost all processed foods. I went through my pantry and threw out or gave away about 2/3 of the stuff in it. MSG is also a big trigger for my gas and bloating. It is mixed in so many spices. Again, read labels. As for what I bring to eat for lunch--I try to have food leftover from the night before so I can have a hot meal. I also buy french bread and eat it before my meal as a cushion. Since you can't have the gluten you might try fixing the boiling bag jasmine or white long grain rice. (I sometimes will boil a bag while I am getting ready to leave the house in the morning). It is absolutely critical for me that I keep my tummy happy with frequent doses of soluble fiber and then fill in with insoluble fiber. Rice, baked potato and french or sourdough bread. (New Orleans has such fabulous french bread--too bad you can't partake). Hang in there and keep us posted on your progress.
BTW-I am an exercise nut too. Even though I am older, I strength train with a professional two days a week and I do 2 or 3 cardio sessions (30 minutes each) per week. I also play golf (18 holes) once a week. I believe staying active is critical to controlling IBS and to health in general.
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IBS-D, Gas & Bloating
Barbara50
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Re: Thanks for your answers to my few questions
