@LordJim2 yes, I have been trying to isolate my triggers for many decades, but I seem to be widening the possibilities instead of narrowing them down.
Apologies any and all for the boring health litany:
I thought I had a reasonable if imperfect handle on IBS triggers. Then my gallbladder spent at least five years failing, with super atypical symptoms, and was finally removed last December. Now figuring out my digestion seems to require dual doctorates in medicine and diplomacy.
As best as I can tell, sometimes extra bile seems to irritate my bowel, although as someone with IBS-C, I’ve not had this result in frank diarrhea and usually have 30-40 minutes before I need to find a bathroom. But it definitely makes my innards more sensitive at times. These times are fortunately infrequent if unpredictable.
I have a very short list of things that always give me trouble, and I always avoid them. Sugar alcohols as used in diet beverages are not my friend, and if I have more than a few ounces of such a beverage, I have fold-me-in-half, freeze-me-in-bed-in-the-fetal-position pain. Easy, done with those forever.
The next gray area is huge. There are many things that sometimes trouble me and sometimes don’t. And they are mostly things I like: onions, wasabi, radishes, mustard, chili paste, and foods with a lot of insoluble fiber. Sometimes I can chow down on these and feel great afterwards. Other times, no, and the “no”ranges from discomfort to wake-me-up at night pain.
Then, weirdly, the other week when I had the lingering upper respiratory virus that seems to have gone through my colleagues and family, there was an evening when, to my horrible surprise, I suddenly couldn’t keep anything down. I’d had something acidic for dinner, and that, combined with the irritation from the virus, seemed to have tripped a threshold. I vomited every 90 minutes, all night, and then was okay again. My husband, who ate the same dinner and had had the same virus several weeks earlier, was fine.
But after that, literally everything in the gray zone has bothered me, even in small quantities that formerly didn’t.
I have a GI doc and have been scoped top-down and bottom-up. Before my gallbladder was removed I had a CT that didn’t show anything abnormal beyond the very scarred and angry gallbladder and some biggish intrauterine and extra uterine fibroids (as identified on a previous ultrasound). Whatever happens with me must be functional.
My next thing to try is supplemental enzymes to break down fermentable oligosaccharides, which I’m beginning to think is worth a shot. I’m not ready to give up all flavorful foods yet.
My job is a near-constant source of stress, but against that I’ve had stretches as long as 7 months without IBS issues, so stress must only be a contributing factor, if that.
So…I’m trying but hitting some confusing territory and not ready to subsist on plain chicken breast and rice.