Understanding how foods change the viscosity and volume of production takes a lot of time and obviously a willingness to try different things. Honestly, my own understanding of the food/production relationship (and most things) remains in its infancy. There’s a lot I can’t figure out with how to best try to affect output. That’s okay! There are a lot of rules and resources to remind you of what particular foods do! The problem then (for me at least) becomes how are we supposed to remember these lists? I will diligently write down a note in my cell phone and then never check it again. If I don’t just remember it its as if the information doesn’t exist. I know people love acronyms so here is my attempt to make something useful for you all, it took about 3 minutes so don’t thank me too much 🙂
Foods that increase odor:
“Odors Are Commonly Caused By Either Baked Beans or Sometimes Fish”
Onion, asparagus, cauliflower, cabbage, Brussel sprouts, eggs, broccoli, beans, spices, fish
Foods that increase gas:
“Scared Cows Run B4 C4 Creates Many Pungent gases” (scared cows run before C4 creates many pungent gases)
Spinach, Cow products (dairy), Radishes, 4 B’s (broccoli, brussel sprouts, beans, beer), 4 C’s (cauliflower, cabbage, corn, cucumbers), carbonation, mushrooms, peas
I think those acronyms include all the foods from those two lists I referenced (Uptodate, keyword “ileostomy construction” Table 1). Anyways, what are some ways you remember how food is going to affect your stoma? Any tricks? Funny acronyms? How do you all remember what food will do? Do you care?