Update Update

[alfredr]

Interesting article. Especially as something seems to have changed in my stomach's chemistry in the last couple of months, approximately since Cinco de Mayo. Might I have lost my Heliobacter? How can I get it back? I ate a lot of yougurt to re-establish the normal stomach microbes, but I am still plagued with gas, bloating, pressure, discomfort. Extreme discomfort until I can manage to work out some of the gas by belching or flatulence, which can take a while. Many things seem to give some relief for several episodes, and then they don't. Inconsistent results probably means that none of those really have any effect.

I was already convinced that something had changed. This article points out that there are many things going on in the stomach and many microbes that are needed for the proper balance besides just the yougurt bacteria.

Hmmm. I am reminded of the idea of taking the cud from a healthy cow and giving (force, manipulation likely required) to a sick cow to reintroduce the flora and fauna to the rumen.

To Donn's "Lots of things in the mix" I would include breastfeeding (or lack of it.)

[Donn]

II am reminded of the idea of taking the cud from a healthy cow and giving (force, manipulation likely required) to a sick cow to reintroduce the flora and fauna to the rumen.

Fecal bacteriotherapy

Fecal Transplant at Home - DIY Instructions

[alfredr]

Upper GI. Very definitely upper. Thanks anyway.

[bort]

You're in Colorado, right? You should go to one of those uber-Earthy wellness places and see what kind of natural herbal stuff you could try. (Not being clever and talking about pot, but the other natural herbal hippie stuff).

Did you develop a lactose or gluten problem? Try cutting out one at a time and see what happens. Could it be stress or altitude related?

(Ask your doctor!)

[Dan Schultz]

....Fecal Transplant at Home - DIY Instructions

That's the most bizarre thing I've ever heard of!

[Donn]

That's the most bizarre thing I've ever heard of!

I read with great disappointment that I won't be able to be a professional donor, you have to live "near Somerville or Medford", MA and be under 50, both qualifications I don't meet. It isn't real lucrative, but you get certain satisfactions.

Seriously ... modern medicine might be kind of slowly waking up to the fact that we're walking ecosystems. The stuff in our gut isn't just inert matter that passes through after the good parts have been extracted, it's a complex community of microorganisms that are essential to our basic physiology. Right now the transplant thing seems to be mostly about curing Clostridium infections, but I believe there's also some talk about obesity and no doubt potentially other things as well. Meanwhile, though, we love our antibiotics ...

[alfredr]

Lactose or gluten problems? Next would be peanut allergies. And then tomatoes.

I'm thinking I need to check out probiotics, or acidopholous milk, or moldy bread, or, the specialty of the house, frijoles shucos.

It's been maybe 20 years since I've been to a doctor. I am not in Colorado.

When the pressure builds up sometimes, I am reminded of the trocar we used to put in the side of a cow to relieve bloat, also. And that has to do with why I don't eat menudo.

[bort]

Sorry, I had you confused with someone else. My opinion -- time to see a doctor. I'd hate for you to find out its something more serious than it is.

[alfredr]

Someone else young and good-looking, I presume? We all are on the internet, of course.

The doctor I'm looking for used to be my wife's primary care doctor, but she left the clinic office she was working in last December, unable to say anything about where she would be going. We haven't been able to locate her anywhere to where she is seeing patients.

So I'll keep on self-diagnosing and self-treating. Couldn't find acidophilous milk at the Kroger today; probiotics are confusing, seem to be mostly aimed at lower tract, anyway. Sourdough bread? Red wine? Supposed to be good for the digestion, but I don't drink. Buttermilk? Maybe I can just eat some dirt; got to be some microbes in that.

[bort]

You could also drink kombucha, try kefir (another type of yogurt), or drink a shot of apple cider vinegar after you eat (get Bragg apple cider vinegar -- unfiltered). People swear by apple cider vinegar for all sorts of things. Tastes a little rough at first, but you get used to it, and can mix it with other stuff. Worth a shot!

And yeah, it sucks when doctors disappear!!

[Donn]

Couldn't find acidophilous milk at the Kroger today

I think if you have yogurt, that will carry the same L. acidophilus and maybe some others (the more, the better!) There are different styles of yogurt, and I think the labels discuss what's in there. I bet a quarter you won't find kefir at Kroger's either, but it's another type of fermented cow juice.

[bort]

Why are so many people under the impression that Grand Rapids York tubas were made of "red" or "gold" brass?

Um, duh, it's obviously because they were...!

[bort]

Seriously though, people probably believe that because of the "special alloy" of York tubas. I'm not even sure if York used that in their marketing, or if it's only Kanstul that makes a big deal out of it.

[Donn]

Why are so many people under the impression that Grand Rapids York tubas were made of "red" or "gold" brass?

Might be partly because of a discussion a couple years ago wherein one of your esteemed colleagues described it with a reddish tone. If your interest is piqued by this, maybe you should bring it up out on the on-topic forum and see if someone who doesn't normally follow the "update update" thread could shed some light on it.

[Dan Schultz]

The york sound was the combination of brass they had available and the tempering of it by human hands.

Lost
Whose natural brass york tuba looks pretty yellow...

Yes. Much of how a horn responds and feels to the operator depends on the final temper of the brass.

[windshieldbug]

The york sound was the combination of brass they had available and the tempering of it by human hands.

Lost
Whose natural brass york tuba looks pretty yellow...

Yes. Much of how a horn responds and feels to the operator depends on the final temper of the brass.

If you want to know how this works ask a trumpet player what he thinks about Tony Scodwell's trumpets...

[bisontuba]

Last night, we had a terrible thunderstorm and it dumped nearly 6" of rain in WNY ..... If this had been Winter, that's A LOT of snow.... folks lost power, lots of flooding....and the Weathermen said just a 'chance' of rain.....ugh...
Mark

[Tubaryan12]

I'd like to announce, that after all these years, I have finally settled on a mouthpiece / rim combination.

I have no idea what I'll do with my time now.....practice I guess....

You have been updated.

[Three Valves]

Are you going back to Kolig??

[bort]

' just wanted to alert those of you who are each chipping in towards my givedoughtome Siegfried acquisition, that the price is creeping up...

http://www.ebay.com/itm/Miraphone-98-Si ... 1976340881

I thought it was already over $18k... discount to me!