By dietcherry Latest Reply 2012-01-09 00:27:39 -0600
Started 2011-10-28 16:24:16 -0500

…but purple and black are better!
Greens get all the love, but when it comes to fighting cancer, heart disease, and diabetes, dark purple and black foods may be the real stars.
They contain powerful disease-fighting anthocyanins—the darker the food, the more good stuff its got.
Along with plums, blueberries, and blackberries, look for black quinoa, black chickpeas, black rice, and purple potatoes and sub them in for white or brown versions in soups, mashes, and stir-fries.
If youre feeling really adventurous, try black pasta—its colored with squid ink, which may help fend off certain cancers.

81 replies

jayabee52 2012-01-08 23:42:06 -0600 Report

COLORS ARE GOOD! (a bit of topical humor)

Yesterday I went to the doctor for my yearly physical.
My blood pressure was high, my cholesterol was high,
I’d gained some weight, and I didn’t feel so hot.

My doctor said "eating right doesn’t have to
be complicated and it would solve my physical
problems. He said just think in colors…
Fill your plate with bright colors… greens,
yellows, reds, etc."

I went right home and ate an entire bowl of : M&Ms

And sure enough, I felt better immediately.
I never knew eating right could be so easy!

dietcherry 2011-11-08 19:28:12 -0600 Report

Something I wanted to share:

When buying spinach, dont reach for the bags in the back of the case. New USDA research designed to simulate supermarket conditions found that spinach leaves exposed to continuous light—as they would be in the front of the case—had significantly higher levels of certain carotenoids, folate, and vitamins C, E, and K than those that got the dark treatment (mimicking conditions in the back of the case).

For the best and freshest spinach, choose from the front, taking note of the sell-by date and condition of the leaves.

Teresa Rose
Teresa Rose 2011-11-01 21:08:30 -0500 Report

Thanks for this information, I love to eat all those kinds of foods. Never really thought about darker being better. I have never had purple potatoes though, I'll have to try them though.

GabbyPA 2011-11-01 20:53:15 -0500 Report

I love this! It is so true. I have always heard the darker the better. Spinach is better than lettuce. Black beans are better for us than navy beans. I use wild rice in my pilaf which is a rich brown blend of grains, nuts and seeds. Now I have to say that I have not seen black chick peas nor have I found squid ink infused pasta. I have seen red quinoia, but I have not seen black. So I guess I have some more hunting to do.

So are red cabbages better than green? Should we eat the greens of the beets as well as the beet? And if I burn my food....does that count? LOL

Caroltoo 2011-11-01 21:37:29 -0500 Report

The greens of the beets are wonderful added to stews. I made one last night. I used red quinoa as a base and added some beet greens, kale, and spinach, as well as zucchini, tomatoes, leek, garbanzo beans, and chicken breast Seasoned with salt, pepper, and coriander. Topped with sliced almonds and a little parmesan.

GabbyPA 2011-11-01 21:39:14 -0500 Report

I find many greens bitter. I also don't like them cooked. How do you get rid of the bitter without making them slimy?

Caroltoo 2011-11-01 21:52:06 -0500 Report

A mixture of flavors and textures helps with both issues.

Beet greens really need to be cooked when very fresh. If they are at all aged they can feel slimy. I don't think I'd want to eat them raw, but maybe that's just because I haven't tried it.

Kale I sometimes cook lightly and sprinkle with a champagne vinegar (very mild and smooth form of vinegar) and bits of turkey bacon. Whole Foods also serves it raw in Kale salad. Now that is what I associate bitter with bitter. I think cooking it mellows the flavor and cooking it lightly keeps enough of the crispness. I usually add the greens to the pot of stew just before I take it off the fire.

Caroltoo 2011-11-03 02:17:31 -0500 Report


Soaking might help remove the bitterness from fresh greens, I've never tried that because I don't use much salt.

I cooked some lightly this afternoon in some filtered water. They had a nice fresh flavor and were actually a little chewy. I tend to undercook things to preserve more of the nutrients.

Stopped by Whole Foods this afternoon and tried a new taste: Japanese Greens in Saki (no alcohol, of course, cause the alcohol evaporated while cooking). They were very good.


GabbyPA 2011-11-03 16:02:19 -0500 Report

Cool. I soak my eggplant in salt water before I cook them to remove the bitterness, I just figured it would do the same for greens. It doesn't really make them salty, but the salt pulls out the things that make it bitter. Not sure how that works, but since I do it on my eggplant now, no more complaints.

GabbyPA 2011-11-04 09:16:55 -0500 Report

Yummy. I just picked a beautiful purple one out of the garden and several of my skinny white ones. They are gifts for a friend, but I enjoy eggplant.

Teresa Rose
Teresa Rose 2011-11-01 21:05:40 -0500 Report

I love to grow kale greens & Spinach. I love to eat these kinds if vegetables. I also love cabbage.

GabbyPA 2011-11-01 21:39:59 -0500 Report

My beets, turnips and radishes are popping out of the ground. I like the turnip greens okay in a salad mix. I have never tried the beet greens.

Caroltoo 2011-11-01 22:25:05 -0500 Report

You grow your own beets! Wish I had the room to do so. That would definitely make them very fresh greens. I haven't had turnip greens for a while, but my recollection is that they are more pungent in flavor than beet greens are. If you try them, let me know what you think. I'll have to try some turnip greens again too.

GabbyPA 2011-11-02 18:31:47 -0500 Report

I have a friend who LOVES turnip greens. I tell you, if this batch does as well as my spring set, we should have a lot of greens to share. The bunnies like them too.

Kirla 2011-10-29 12:51:17 -0500 Report

Soon after being diagnosed I started to eat a salad everyday with a low carb Italian type of dressing which I added 2-3 tablespoons of red wine vinegar. A few days later I added broccoli and cabbage (Coleslaw without the sugar). Started to snack on dill pickles and sauerkraut at night for a snack. A few weeks later added cauliflower. Also cut all high carb starchy foods from my diet. My meter was telling me the starchy foods weren’t good for me. It only took about 6 weeks for my blood sugar to drop from the 300+ range to almost normal. I used to not eat vegetables that much. Now I eat everyday if I want to or not. Sometimes I have to force them down but I will rarely go a day with out them. Blood sugar has stayed pretty good for over 2½ years now. Figure to continue eating them for the rest of my life. Also drinking 8+ glasses of water didn’t hurt either.

dietcherry 2011-10-30 20:03:41 -0500 Report

Kirla you are a true inspiration to me in my efforts to eat better. I already eat healthier than anyone I know but your words are always in the back of my mind and I find myself remembering things youve mentioned in posts, so thanks!!!

Kirla 2011-10-30 21:51:28 -0500 Report

Thanks. Sometimes I think I’m wasting my time. Kind of feel foolish sometimes telling people to drink lots of water and to eat lots of low carb vegetables. But what I write is what has helped me. I believe what worked for me may help other people too. It’s nice to hear that someone has liked what I write about. Helps keep me motivated.

jayabee52 2011-11-01 05:15:24 -0500 Report

I want to take the time to let you know that you have inspired me as well.
I used to think that I couldn't manage my condition simply by what I ate and didn't eat. But your example got me thinking and wondering to see if I might do it also.

So just wanted to share with you. Keep up the good "fight" against diabetes (and big Pharma too) You inspired me to try and succeed in managing my T 2 without diabetes meds.



Kirla 2011-11-06 11:14:31 -0600 Report

Thanks. I have been doing this for about 2½ years now. Started on Dlife and been here for a while now. I spend lot of my time posting and reading and sometimes I feel that maybe I should give it up. But there are hundreds if not millions of people who doctors just prescribe a bag full of meds and send them on their way. Most aren’t even a chance with diet and exercise. I know I wasn’t. When I mentioned trying the diet and maybe exercise without the meds my doctor had a fit. Matter of fact I had 2 doctors and a pharmacists tell me it wasn’t possible to control my blood sugar with out the meds. So far I have proved them wrong. Even if a lot of people can’t stop meds or insulin I believe most can benefit from the low carb vegetables, drinking plenty of water and reducing high carb starchy foods. I almost quit a few times but find myself coming back.

Caroltoo 2011-10-29 13:02:04 -0500 Report

You are doing great. I too enjoy Italian dressing, but did a little variation on it. I now use the olive oil when cooking my breakfast and use the vinegar and Italian herbs as my salad dressing. Cuts out a little of the fat, but maintains the flavor. Happy eating!

Kirla 2011-10-29 13:25:18 -0500 Report

I have found that the fats don’t bother me much, as long as I keep the saturated fat below 10% of my total diet, all my numbers stay within healthy ranges. I only use one serving of the dressing and add the vinegar. I found I didn’t like it with just vinegar and spices. But I don’t add much dressing. Just a little.

Caroltoo 2011-10-29 13:28:40 -0500 Report

Good way to adapt. No, most fats don't bother me much either, but I'm also trying to loose weight and that's where it becomes a little counter productive for me.

Kirla 2011-10-29 13:43:44 -0500 Report

I know what you mean about the fats. When diagnosed I lost lots of weight. Went from 240 to about 190 in a few months. Then slowly started adding foods to my diet that didn’t spike my blood sugar. I now have a large list of foods I can eat that don’t spike my blood sugar but the down side has been I slowly over the last few years have gained back a lot of the weight. I’m 6’1” and at 190 was a bit thin. I soon went up to 195 then 200 and then 210 for a while. Last year I stayed at about 220 for most of the year. This year I went back up to 230. It has shown up in my A1C. My last two have been 5.9 and 6.0. Kind of got a wake up call. The one before that was 5.2. So adding on the extra 10 pounds has affected my blood sugar. I need to get back on sparkpeople and evaluate my meals so I can cut back on calories. Figure I need to get back to 210-215.

Caroltoo 2011-10-29 13:49:29 -0500 Report

Good luck! Mine has been a mostly downward journey (with a few bumps up the scale) since being diagnosed at 220 pounds with a BG of 396. I'm down to 165 pounds now and still working on it, but then, I'm oly 5'4", so was quite round at the time of diagnosis!!! One of those things I had always said I would never let happen to me; live and learn.

We seem to share a mutual interest in good food. Want to be friends and keep up some of this discussion?

dietcherry 2011-10-30 20:06:09 -0500 Report

Carol all of us can learn something from Kevin; he single-handedly got me using Whey Protein Powder earlier this year and it made a considerable difference in the amount of insulin I was able to cut back on! :)

Caroltoo 2011-10-30 20:34:50 -0500 Report

I am gluten intolerant, so that's not an option for me. Celiac disease can cause serious malnutrition and is also implicated in the development of diabetes.

Kirla 2011-10-30 21:37:34 -0500 Report


Whey protein is made from milk. It’s a by-product of making cheese. I googled it and this is what I found. I don’t think it has any gluten in it. I also kind of follow a gluten free diet. Not because I have Celiac disease but because most foods made from wheat, barley or rye spike my blood sugar. So I don’t eat anything with flour in it. Anyway not all protein drinks are made from whey. Some are made from soy. I know soy doesn’t have gluten in it. I make all kinds of things with soy flour. I found that I can make most foods with soy flour by replacing regular flour with soy flour. Just can’t make bread with it. Other than that I make soy pancakes, cakes, pie crust, waffles and pasta with it. Most of the foods I make taste pretty good. Everyone that has tried cakes and pie said they taste as good as the original. Best thing is soy flour is low carb. So far everything I make with it doesn’t spike my blood sugar. Even found a site that sells it for a dollar a pound. Only thing is, got to buy 50 pounds. Shipping is only 5 dollars. If you sign up for there e-mails they have coupons every once in awhile that will cover for the shipping. I found that 50 pounds last me over a year. I use soy almost everyday. Love it.

Kind of got off topic. Anyway I have read some articles that claim drinking a protein supplement first thing in the morning can help reduce blood sugar spike by 40% in the morning. I have been drinking them for over two years now. Helps with my morning after meal spikes. I think that you may find some that are gluten free. All I know is the whey protein drinks work for me and also may help other people.


Caroltoo 2011-10-30 21:58:53 -0500 Report

Thanks, Kevin. I appreciate the information. I was confusing whey with brewer's yeast. Soy and Quinoa both work really well for me.

Like you, I find wheat/barley/rye spike my b.g. Unfortunately, I also have to add rice to that list and I love wild rice. I know I am gluten intolerant; I'm not really sure it's gone all the way to Celiac, but it is sure a pain in the gut.

I recently purchased a gluten free cookbook by Betty Hagland and am experimenting with some of the different types of flours and how they are in baked goods. Good to hear of your positive experience with soy. Teff is one I have heard about recently and would like to try. I found a mailorder source, but haven't ordered it yet.

jayabee52 2011-10-30 20:42:55 -0500 Report

whey protein powder contains gluten???? That's a new one. For a while I used a protein powder made from green lentils. (but I have never had celiac or gluten intolerance — so I haven't paid attention)

Caroltoo 2011-10-30 20:53:43 -0500 Report

Most whey is wheat based. I also don't tolerate rice. Didn't know about the lentils. I do eat and enjoy them. Thanks.

Caroltoo 2011-10-30 21:17:09 -0500 Report

Hum, curds and whey, maybe you are right and I'm confusing it with a wheat based product that is very high in B vitamins and whose name doesn't come to mind right at the moment.

Right now, I am dealing with a gall bladder episode/stones which may have been brought on by too much protein. Assuming nothing in whey that I can't digest, how is this type of protein better than lean meat and fish?

jayabee52 2011-10-30 21:25:06 -0500 Report

it may not be better than what you mentioned. I personally haven't looked into it. I suppliment my protein (for fiber) by using psyllium powder drink ( now that may be wheat based) " metamucil" When I get through this cannister, I may look elsewhere for something different, because it has nutrasweet in it as sweetening agent. I'd rather not comsume that nutrasweet stuff.

Caroltoo 2011-10-30 21:35:29 -0500 Report

I've purchased psyllium powder in capsule form for my husband. Avoids the need for sweeteners, but is the same product in an easy to use form. Yes, it is the ground husk of a grain, but I've never noticed which one either.

Caroltoo 2011-10-30 20:52:09 -0500 Report

Thanks. I wasn't aware of that option.

Question: I have plenty of protein in my diet, so how would this benefit me?

dietcherry 2011-10-30 21:14:35 -0500 Report

I wasnt suggesting that YOU use protein powder when I posted above, was just again giving credit where credit is due to Kirla for suggesting it for ME.
I dont eat much meat because I have a problem with blood and bones so the protein powder is a great substitute for me and of course the importance of balancing our carb/protein ratio for better post-prandial numbers.

Caroltoo 2011-11-01 03:09:17 -0500 Report

Kevin shared that the protein powder was to help control morning b.g. spikes. I get them sometimes too, so did pick up a can of whey powder this afternoon and thought I'd give it a try.

Caroltoo 2011-10-30 20:48:13 -0500 Report

How true! Actually what I am doing w/r/t diet is very similar to what Kirla described in the earlier post that began our exchange and also similar to jayabee's post from today.

Glad you were able to cut back on the insulin. Feels like a very positive move.

I've never had to use insulin, so that is an area I'm unfamiliar with. When I was hospitalized in 2005 (heart attack and stents), the doctor who checked me in tried to get me to agree to insulin. I declined (4 times before she accepted my response), and have done well. At first I used an oral med, but have been free of all for the last 18 months. Hope to be able to continue to do so and think as long as I watch my diet and walk regularly, I will be able to.

dietcherry 2011-10-31 20:29:23 -0500 Report

Im T1 so must take insulin and yes it was wonderful cutting back my dose although it made me lose 5 pounds I wanted to hang onto cause Im pretty slim! :)

MEGriff1950 2011-10-28 20:02:57 -0500 Report

I have read a lot lately about what diabetics should include in their meal plans. Most agree that we should eat foods from all color groups even yellows, squashes yuk. I really like black beans too they are great in soup and chili. Bilberries are related to the blueberries but have higher antioxidents plus help lower blood sugar.

dietcherry 2011-10-30 20:09:25 -0500 Report

Yep! It is the different nutrients in fruits and vegetables and such that give them their brilliant colors! PS I loooove yellow squash! ;)

Caroltoo 2011-10-28 17:04:54 -0500 Report

Great to see this information here also. I encountered it in another source a or so week ago. Have tried and like black rice, but my blood glucose reacts too much to it. Quinoa is gluten free, great tasting, and high protein (what more can you ask), so I shall look for the black version. There is a wonderful version of purple sweet potatoes here in the islands; yummy, as well as healthy.

dietcherry 2011-10-30 20:13:59 -0500 Report

Im gluten-intolerant so I reeeaaallly need to find quinoa and start using it! I cut out wheat pastas, breads, and such and there is a big gaping hole in my grain intake! I hate the taste of the gluten-free pastas plus they spike me throught the roof :(

GabbyPA 2011-11-07 09:11:05 -0600 Report

I just found gluten free Bisquick! I have not tried it yet, but I was shocked to see it. I had a coupon, so I though I would give it a whirl. Have you seen it or used it?

GabbyPA 2011-11-07 18:22:39 -0600 Report

Well, I will see how it works. I don't know what I am going to use it in yet, but I'm sure I will think of something.

Caroltoo 2011-10-30 23:31:11 -0500 Report

There is a quinoa macaroni and spaghetti that is really tasty. If it begins to cool, the texture gets a little funky, but that's the only downside I've seen to it. I'd agree with you that the others I've tried were really a bad tasting experience.

I use the quinoa grain as a base for soups and stews. It's also good as a cooked cereal. I've gotten some quinoa flour to use in place of wheat flour, but haven't actually tried it yet. This gluten intolerance situation is still new to me; I've only recognised this in the last couple of months.

Do you bake? There is a good gluten free cookbook by Bette Haglund. Well, actually, she has quite a few cookbooks, but I've only gotten one. She uses a mix of flours, varying them to get the desired texture. She also has some good, practical entree recipes.

One grain she mentioned as having a nutty flavor sounded really good to me. It's called Teff and also comes in a black variety. I found an online source, but haven't ordered yet. Still on my "to-do" list.

dietcherry 2011-10-31 18:34:18 -0500 Report

Thanks Carol! I know what you mean by funky texture; thats another problem I had with the gluten-free pasta-yuck!
Im one that can tolerate some gluten with no side effects; Im not full-blown celiac, but have some gluten antibodies in my blood. After hearing such good things about gluten-free living, I would like to quit it altogether.
I gave up eating sucrose over 20 years ago and most of the g-f products seem to use a lot of sugar! I guess thats why I still am eating gluten-my diet is so restricted now I cant imagine having to cut out even more stuff! lol
Thanks for all your help! If you try the Teff, will you please let us know how you like it?

Gracie40 2011-10-31 19:32:26 -0500 Report

I bought quinoa online from Nuts Online. The only quinoa I found locally was in very small boxes. When I make it, I like to make a quantiy of it for several meals. If you aren't aware, most quinoa brands require rinsing before using, but the Nuts Online is prerinsed. Delicious. Has a delicate crunch or "pop" when you eat it. Nice on the palate.

Caroltoo 2011-10-31 19:03:16 -0500 Report

My spaghetti is an organic quinoa made by Ancient Harvest. The label says its a quinoa/corn blend and that a serving that is 2 oz of the dry pasta has less than 1 gram of sugar. I've used all my macaroni, so can't check that label for you. Sorry, but you might get more information on the Ancient Grains website.

Couldn't agree more, I don't like to use any of the artificially created sweeteners either. I have tried some of the Stevia products. It's from a south american plant, so it's a natural product. Flavor is stronger than sugar, so I use about 1/3 of the amount of sugar a recipe calls for.

I don't think I'm a full blown Celiac either. My adopted sister is, so I've become familiar with the disease. There was no listing on the "health issues" page for gluten intolerance. I went gluten free when I discovered gluten intolerance is a cause of some gall bladder and thyroid disease, as well as diabetes. Seems logical to me that if gluten intolerance can cause D, it would potentially complicate treatment of it.

I am just amazed at all the products that contain gluten. It's like its in everything that is processed, so I'm doing a lot more cookiing from fresh products these days. I don't really feel like I'm going without anything though, I'm just learning what to substitute in the receipes I usually use. I'll let you know about the Teff.

dietcherry 2011-10-31 20:56:40 -0500 Report

Ill take a look at the site-thanks!
Sucrose IS sugar and I dont eat it at all! I have no sweet tooth.
I just chose celiac under health conditions although Im not simply because as you said g-i is not listed.
Everyones body chemistry is different so what works for one wont necessarily work for another Ive been T1 for 31 years and have no complications so I know Im on the right track!

Caroltoo 2011-11-01 00:39:19 -0500 Report

Yes, sucrose is simple sugar. The spaghetti doesn't have much sugar/sucrose, though it does have some. From a chemical perspective anything with a name ending in "ose" is a sugar.

You must have been diagnosed in your pre-teens. How did you manage it as a teenager? I'm grateful that I developed mine later after I already knew who I was. Still was tough to accept, but nothing like finding out as a teen.

dietcherry 2011-11-01 01:28:29 -0500 Report

Oh I wont eat it then. To me, sugar is nasty and is known to cause premature aging. :(
As a teen I just wanted to fit it, but soon saw what bad food choices did to my school friends as we grew and it helped motivate me to eat better.
Unhealthy food gave them bad skin, cellulite, made them overweight, sedentary, and shortened their lives, in some cases.
In fact, as hard as it is for me to believe, some folks are jealous that I had the determination to eat healthier and AM healthier for it, D notwithstanding. It always blows my mind that they say they would gladly take my T1 just to be slim-unbelievable!
I knew who I was as a teen and Im sure D had much to do with it but I know not everyone could adapt as readily to the challenge. God gives us what we can handle and he had lots of Faith in me! lol
I think most T1s would say they feel badly for folks who are diagnosed later in life and have to possibly break a lifetime of poor eating and other bad habits. And apparently some T2s have it for years without knowing and damage is being done without their awareness. That alone scares the bejesus out of me!
I have NO complications from D so I feel Im better for getting it when I did! Its a game-changer for sure but at the end of the day Im healthier than I ever would have been without it!
Im sure it was tough for you to accept and I hope that youll overcome this!!

Caroltoo 2011-11-01 03:52:57 -0500 Report

This afternoon I found a red quinoa grain. I tried it this evening in a stew with zucchini, tomotoes, mushrooms, beet greens, kale, spinach, leek, one-half chicken breast, and a can of garbonza beans all simmered in fat-free chicken broth and seasoned with sea salt, freshly ground pepper, and coriander then topped with sliced almonds and grated parmesan cheese. Was quite good. Wayne even liked it. His appetite is very weak now that he is so far into Alzheimer's, so finding things that he likes is a challenge.

Sounds like you made some unusually sound decisions for a teenager. Most of the teens I've worked with have so many issues and it's such a painful time for them. D would be the preverbial straw that broke the camel's back for them.

Guess I'm lucky too with my history of eating well. I'm definitely one of the older folks, but I've cooked from whole foods most of my life. Had a great example in my mother who could create marvelous meals from an almost bare cupboard. She grew up on a farm and was into growing, cooking, and preserving the farms's products. I was about 23 when I found I was allergic to many chemical food additives, so began to cook more thoughtfully and made sure I wasn't cooking with additives. I've grown my own tomatoes and squash for the last 35 years.

You are certainly correct that poor diet choices do age us. Some of the recent information on sugar is positively scary. I don't ever add any to my food, but I do use some that is naturally occuring in foods, as long as it's really small amounts.

Kirla 2011-10-30 22:10:48 -0500 Report

I make my own pasta with soy flour. Doesn't taste to good by itself but when I add low carb pasta sauce with low carb hot sauce along with some grated cheese I find it tastes pretty good. I posted this on my blog.

dietcherry 2011-10-31 18:23:50 -0500 Report

Kevin Im not as ambitious in the kitchen as you are!! haha
Im kinda scared to use soy; I love the milk but was advised to stop using it because I am estrogen-dominant and suffer female problems as a result. I wonder if the flour has the same estrogen-like properties?
Too many conflicting medical opinions regarding soy-very confusing for the rest of us!

100 Acre Woods
100 Acre Woods 2011-11-06 15:54:15 -0600 Report

I'm not ambitious in the kitchen either but I use soy milk all the time with no negative issues so far. My brother and his wife have used it for years and they are both quite healthy. The only problems they are experiencing is that he need hearing aids but he is close to 60 and should have nothing to do with soy. It just like anything else ie just use
in moderation and enjoy! ~ Liz ~

dietcherry 2011-11-06 15:57:18 -0600 Report

Hey! I have a uterine fibroid and estrogen contributes greatly to its growth! With that comes painful and prolonged periods. I love soy milk but am not in favor of any extra estrogen in my system :(

100 Acre Woods
100 Acre Woods 2011-11-06 16:32:36 -0600 Report

Bummer! Not to sound stupid but is something they can go in, take out and it will be gone? …until one might come back in it's place?

dietcherry 2011-11-06 22:55:01 -0600 Report

Yes I had 2 D&C's plus a myomectomy, which is surgical removal of the fibroid. They can grow inside, within the wall of, or attached to the outside of the uterus and unfortunately mine was mostly inside but also within the wall so it grew right back because my surgeon was unable to remove that part.
We discussed a hysterectomy but some of the things he told me about the procedure scared me so I opted to use the Depo Provera birth control shot instead, and it helped me immensely.
I quit the shot when I was 40 due to the cardiovascular risks associated with it. Because estrogen grows fibroids and the fact that Im now 43, Im hoping to wait it out until menopause.

100 Acre Woods
100 Acre Woods 2011-11-07 10:13:45 -0600 Report

I had a partial hysterectomy in my 40's and then 5 years later had the other one removed. I never felt so good in my life after it was
totally gone. Before that I had pain, rough periods, fibroids tumors..I was a mess! I'm 58 and have never regretted it. Unlike James' Gem,
mine never came back; for which I am entirely blessed for. I didn't know until James said so that they could come back even a total hyst was done. Some things just won't let people alone! :(

dietcherry 2011-11-07 12:49:20 -0600 Report

My Dr wanted me to have the hysterectomy at 30. I had just gotten married and my husband wanted a child so I def wouldnt have done something so final at that point.
I was never comfortable with the idea of a hysterectomy and some of the things my Dr was telling me. My intuition kept screaming NO! so I feel I made the best decision for me and to this day feel like I dodged a bullet.
There are now other procedures to deal with fibroids and I may look into those if needed. I am one of the women whose bodies produce excessive estrogen and we often develop fibroids and other fem problems as a result.
Im glad it was the right decision for you! :)

jayabee52 2011-11-06 18:39:29 -0600 Report

Fibroids can be scraped out with a D&C proceedure. My Jem's fibroids were so bad that they eventually recommended a hysterectomy. But even then she grew fibroids after it was out.

100 Acre Woods
100 Acre Woods 2011-11-07 10:50:24 -0600 Report

That is a total shame! Once she had the hysterectomy, I would have expected the fibroid tumors to stay gone along with the hysterectomy.
They were just very tenacious for her. Did she physically feel badly? When I had my fibroid tumors I felt miserable until they were removed.

jayabee52 2011-11-07 18:38:01 -0600 Report

She would complain of pain every now and again (I was in her life YEARS after the hysterectomy) But she was normally had such a sunny disposition, and often would not let on that they bothered her. The only time she would get down was when she had a Lupis or RA flare up. Then she was in AGONY! So hard to stand by and feel so helpless to help relieve her pain.

Kirla 2011-11-06 11:27:44 -0600 Report

I’m sorry, I thought I read you use a little soy. I usually don’t post about using soy unless I think the person has a positive view of using it. I read somewhere that enzymes that cause the problem are killed off when the soy is cooked and shouldn’t be a problem. I read somewhere that as long as we don’t eat raw soybeans it shouldn’t be a problem. But I know how you feel. There is so much misinformation about soy both good and bad we never really know what the truth is. I read hundreds of articles before starting to use it. I figure at 54 I got about 20 years left. I like what soy allows me to eat so I will continue using it until I learn something more concrete or if it affects my health in a negative way. I figure that it can’t be as bad as high blood sugar. High blood sugar will kill us in a short amount of time. I’m thinking if soy is going to kill me it should take 30 40 years and I figure I will not have to worry about it then. Anyway we all have to make decisions about what’s good for us. I will not mention soy anymore in any of my post I respond too you. I never try and talk people into using soy.

dietcherry 2011-11-06 13:23:30 -0600 Report

Yes like I stated I used to drink the soy milk but was advised to stop because of the potential it had to expound my estrogen overload. But whos to say because I never felt any ill effects from it.
I am not against soy at all; just confused as to what the long-term usage could potentially mean for me!
Please keep sharing with us your knowledge and experience!!

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