Food related to acute pancreatitis Posted: 06-24-08 14:16pm
I had my first acute panreatitis attack
when I was 19. I am 40 now and have had a
lot of attacks, always food related.
My enemies are:
- all stone fruits (cherries, plums,
apricots, peaches)
- bananas, honey melon, avocado (I haven't
tasted any othe tropical fruits)
- almonds and apricot pit kernels
- mayonnaise-based salads. Because this
has happened only in restaurants I suppose
it was mayonnaise containing cassava
starch (a new invention during the last
5-6 years) This caused the worse and
longest attacks.
Recently I have made a wide research to
find out what do all these foods have in
common.
THEY ALL CONTAIN CYANOGENIC GLYCOSIDES.
I have a hypothesis.
Cyanogenic glycosides are metabolized to
HCN (hydrogen cyanide). Normal people
detoxify it by converting it to the less
poisnous thiocyanate. I suppose I lack the
detoxifying enzyme rhodanase or I'm
sensitive to thiocyanate.
Hydrogen cyanide causes tissue hypoxia
(lack of oxygen) exactly like ethanol (in
alcohol). The result is inflammation.
SO WHY IS HCN NOT LISTED AS A POSSIBLE
CAUSE IN ANY MEDICAL INFORMATION?
I have read many of you having attacks
whithout knowing the reason. Please, think
again and tell me - could it be some
specific food?
I can provide a lot of information on
cyanogenic glycosides if you are
interested. Take into consideration that a
lot of foods contain them, so please,
think of any food.
Thank you in advance.
|
reana
New User, Becoming EHEALTHy
Joined: 24 Jun 2008 Posts: 2
Passiflora Posted: 06-26-08 23:58pm
I would like to add something that
supports my hypothesis:
I have read in pancreatitis forums at
least 3 stories of people who relate their
attacks to a depression herb medication
St. John's Wort. I have checked it out. In
these medications St. John's Wort is
always combined with Passiflora (Passion
flower). Passiflora is cyanogenic.
Please, excuse me for misspelling
glUcosides, English is not my native
language.
