Living with Diverticulosis
in Health ·
Henry Jackson10, I’m reaching out specifically to you because this thread seems pretty quiet, and I was also diagnosed with diverticulosis just two weeks ago—pretty much the same timeline as yours.
Back on July 22nd, I ended up in the ER at Mayo Clinic because of some intense pain on my left side and a sharp, tearing sensation toward my midsection, just below the navel. After an abdominal X-ray and seeing a CRP of 78 (I didn't even know what CRP meant back then!), they sent me home to rest and follow up with my surgeon. I actually suspected the pain might be related to two hernias I need surgery for—one in my left groin and one umbilical. I didn't have a fever during the initial exam, but by the afternoon, the fever kicked in. Once I started antibiotics, it peaked at 103°F on Tuesday, and the pain just got worse. On Wednesday morning, my surgeon sent me back for more blood and urine tests. When the results came in, my CRP had spiked to 278! She asked if I could come in immediately for an exam, so I rushed over. After another round of blood work and a CT scan, things got serious. I still didn't realize how high my CRP was or how close I was to a life-threatening situation. Then, they called me into the clinic: I needed emergency hospitalization because a diverticulum had ruptured, leaking contents into my abdominal cavity. With a CRP of 308, I was admitted right away. I spent 24 hours on IV fluids and antibiotics, and somehow, miraculously, the treatment worked wonders. My CRP dropped to 180 by morning, and the pain vanished completely within 12 hours. The doctors told me surgery wouldn't be necessary after all, but man, I was cutting it close. I spent five days on IV therapy alone, and now I'm being discharged for home care to finish my medication over the next five days (I wrap up tomorrow at 9:00 PM). I am on a very strict diet right now. I'm exploring new foods and flavors, though I'm making sure to avoid anything fibrous. For breakfast and dinner, I'm mostly sticking to various probiotics, cottage cheese (which I blend if needed), baby cereal, and fruit compotes—where the fruit is cooked until it basically falls apart and the skins are removed. For lunch, I've been prepping couscous with sautéed zucchini, boiled cauliflower (always removing the core first), and broccoli... all blended together with a dollop of cream. I also make frozen spinach mashed with potato puree, all in liquid form. I boil white bulgur, and today I'm looking forward to chickpea and tuna, which will also be turned into a mash. It doesn't look pretty, especially since I usually love gourmet food, but it tastes good! As for spices, I’m avoiding them for now. I add a little salt while cooking, and if it needs more, I'll add a pinch of Maldon sea salt before eating because the aroma is great.
I think that covers most of what you might want to know.
I’d definitely welcome any advice on how to enrich my diet.
Also, I can't forget—I just ordered a tea today to help reduce large intestine inflammation and regulate digestion. It's called Debosin, a DC tea from TravarMB, priced at $25. They actually have a shop at a local market area.
Back on July 22nd, I ended up in the ER at Mayo Clinic because of some intense pain on my left side and a sharp, tearing sensation toward my midsection, just below the navel. After an abdominal X-ray and seeing a CRP of 78 (I didn't even know what CRP meant back then!), they sent me home to rest and follow up with my surgeon. I actually suspected the pain might be related to two hernias I need surgery for—one in my left groin and one umbilical. I didn't have a fever during the initial exam, but by the afternoon, the fever kicked in. Once I started antibiotics, it peaked at 103°F on Tuesday, and the pain just got worse. On Wednesday morning, my surgeon sent me back for more blood and urine tests. When the results came in, my CRP had spiked to 278! She asked if I could come in immediately for an exam, so I rushed over. After another round of blood work and a CT scan, things got serious. I still didn't realize how high my CRP was or how close I was to a life-threatening situation. Then, they called me into the clinic: I needed emergency hospitalization because a diverticulum had ruptured, leaking contents into my abdominal cavity. With a CRP of 308, I was admitted right away. I spent 24 hours on IV fluids and antibiotics, and somehow, miraculously, the treatment worked wonders. My CRP dropped to 180 by morning, and the pain vanished completely within 12 hours. The doctors told me surgery wouldn't be necessary after all, but man, I was cutting it close. I spent five days on IV therapy alone, and now I'm being discharged for home care to finish my medication over the next five days (I wrap up tomorrow at 9:00 PM). I am on a very strict diet right now. I'm exploring new foods and flavors, though I'm making sure to avoid anything fibrous. For breakfast and dinner, I'm mostly sticking to various probiotics, cottage cheese (which I blend if needed), baby cereal, and fruit compotes—where the fruit is cooked until it basically falls apart and the skins are removed. For lunch, I've been prepping couscous with sautéed zucchini, boiled cauliflower (always removing the core first), and broccoli... all blended together with a dollop of cream. I also make frozen spinach mashed with potato puree, all in liquid form. I boil white bulgur, and today I'm looking forward to chickpea and tuna, which will also be turned into a mash. It doesn't look pretty, especially since I usually love gourmet food, but it tastes good! As for spices, I’m avoiding them for now. I add a little salt while cooking, and if it needs more, I'll add a pinch of Maldon sea salt before eating because the aroma is great.
I think that covers most of what you might want to know.
I’d definitely welcome any advice on how to enrich my diet.
Also, I can't forget—I just ordered a tea today to help reduce large intestine inflammation and regulate digestion. It's called Debosin, a DC tea from TravarMB, priced at $25. They actually have a shop at a local market area.