Chamber Vacuum Sealers: Everything that you need to know in one place.

In a past post, I wrote about the benefits of vacuum sealers, touching on both external and chamber sealers.  Today, I briefly summarize the benefits of vacuum sealing but spend the bulk of this post talking about chamber vacuum sealers, their difference from external sealers, and their benefits and limitations.  My goal is to help a potential buyer determine if a chamber vacuum sealer is the right choice for them. 

A brief history.

Vacuum sealing was developed in the 1940s and became a common way for grocers to extend the life of foods in the 1960s.  During the mid-sixties, a home vacuum sealer was introduced, but it didn’t gain popularity.  The Seal-A-Meal brand was launched in the late 1970s, and the FoodSaver brand was introduced in the late 1980s. These machines became popular with the help of late-night infomercials. I purchased my first FoodSaver vacuum sealer in the early/mid-1990s and have been using an external vacuum sealer since that time.  Additionally, I have been using a chamber vacuum sealer for over two years.  This post is from the perspective of a home cook (me) who has been vacuum sealing for almost 30 years. If you are a professional, your needs may vary. 

This is my original FoodSaver from the 1990s. It was built to a higher standard than many new units. It is very basic and manual, but it still works today.

The benefits of vacuum sealing.

Vacuum sealers produce a partial vacuum in a thick plastic bag. The bag is then sealed, and its contents now reside in a very low-oxygen environment.  All fungi/mold, as well as many bacteria, require oxygen to grow. A partial vacuum can dramatically slow down microbial growth.  Lastly, little critters (like cereal bugs) can’t hatch in a low oxygen environment. 

On its own, oxygen degrades food by a process called oxidation.  This process makes nuts and grains go rancid.  Additionally, oxidation is responsible for turning cut vegetables, like potatoes and avocados dark. Vacuum sealing can dramatically reduce oxidation issues. 

A standard method of preserving many foods is freezing.  However, poorly packaged frozen foods can suffer significant degradation.  Moisture can enter a package and form ice crystals that can destroy the texture of foods. Improperly wrapped foods can cause dehydration (called freezer burn), which can ruin a food’s flavor. Vacuum sealing can effectively eliminate these two issues.

Dry foods, like rice, can stay fresh and bug free when vacuum sealed and kept at a cool temperature.

Meats and cheese can stay fresh 3-5 times longer when vacuum sealed and refrigerated  as opposed to being refrigerated alone.

Delicate foods like strawberries will stay fresh longer in a vacuum container.

Frozen foods, like vacuum-sealed meats, can retain their high quality for years in the freezer.

Sous vide-style cooking involves cooking vacuum-sealed foods in a temperature-controlled water bath.

Lastly, chefs will often use a vacuum sealer to marinate foods in minutes instead of hours.

What vacuum sealing is not.

Vacuum sealing is different from canning. You will still need to refrigerate or freeze foods that normally require this.  Vacuum sealing is complementary to other methods of food preservation and not a substitute.  

A word of caution.

Be aware that some foods, like raw mushrooms and bananas should not be vacuumed sealed as they will spoil faster.  Vacuum sealing foods like raw onions and cabbage produce off-gasses that can degrade vacuum sealing bags. Additionally, certain bacteria found on some vegetables don’t require oxygen to grow (they are called facultative anaerobes).  Reducing oxygen levels by vacuum sealing can give these pathogenic bacteria a competitive advantage by eliminating all of the oxygen using bacteria, allowing them to grow faster.  Cooked vegetables are usually fine to vacuum seal.

What do I vacuum seal?

I buy meats and cheeses in bulk, divide them into meal packets, and freeze them.  Likewise, I buy dry goods, like rice, in large sacks, divide them up into smaller packages, and store them in my cool basement.  I’ll vacuum seal opened packages of bacon or cut avocados and refrigerate them. They will stay fresh much longer than when refrigerated alone. I’ll blanch vegetables, like carrots and celery and vacuum seal and freeze them in one dish portions so I always have vegetables to make a soup or stew. If I have leftover homemade soups, stews, and casseroles, I’ll vacuum seal and freeze individual portions for a quick meal at a later date. You can “boil-in-bag” or microwave vented vacuum seal bags for no-mess reheating.  

I’ll buy a cheap roasted Costco chicken, take the meat off the carcass, and freeze it in a vacuum sealed bag for a future easy-to-make casserole. I have used vacuum canisters to keep delicate items, like strawberries, fresh longer.  I also have vacuum-sealed non-food items.  For instance, I’ll vacuum seal my car keys and phone when I go canoeing or kayaking. Vacuum sealing has dramatically reduced waste in our home and reduced food costs by allowing us to buy in bulk.  

Using my Vevor chamber sealer to process bulk meat.
Packaged in individual meal portions and now ready for the freezer.

External vs chamber vacuum sealers.

External vacuum sealers are the most common home sealers and are typified by the FoodSaver brand. Food is placed in a specially textured plastic bag whose open end is placed in the machine.  A small vacuum pump sucks the air out of the bag, which is then sealed by a heating strip.  

Advantages of an external vacuum sealer.

These devices are inexpensive, with consumer units ranging from under $100 to several hundred dollars. Many are lightweight and small; they only take up a little counter space and are easily stored.  They are straightforward to use.  Since the bags are external to the unit, you can create very long bags (using special rolls of vacuum-sealing bags) to vacuum seal bulky foods. Many units have a port that allows you to vacuum seal external canisters and mason jars.  However, you will need to buy additional accessories for these functions. 

Disadvantages of an external vacuum sealer.

Although you can buy heavy duty pro-machines, most home devices are inexpensively made, and they will often need to be replaced every few years if heavily used. Most commonly, the bag-sealing heating element will fail, but the plastic vacuum pumps can also falter.  These problems are less of an issue for a home cook as their sealing needs are relatively low, but can be significant for high volume users, like hunters who process game, green thumbs who need to preserve a backyard harvest, and preppers who store large quantities of vacuum sealed foods. Additionally, home external sealers often have a limit on how many bags they can seal in a row and how long you have to wait between sealing cycles.  Professional external sealers are built to run nearly continuously, but they will be bulkier and cost significantly more than a home unit. 

External vacuum sealers require specially engineered textured bags to operate, as the bag’s ridges allow air to be sucked out of the bag.  FoodSaver branded bags can be expensive.  Off-brand bags will cost less but can still be pricey.  

Moist foods, like fresh meats and liquids, require special handling as liquids can get sucked into the sealing zone, which can cause a seal to fail. If the operator is careless, a machine may suck up the liquid into its internals and foul it.  

The pumps on these machines are much smaller than on a chamber vacuum and will produce less of a vacuum, which could result in shorter long-term food preservation.  That could be an issue for preppers who store foods for very extended periods of time. 

Chamber vacuum sealers.

Once the purvey of commercial operations, like grocery stores and restaurants, these types of vacuum sealers are now becoming popular in the home market.

How are chamber vacuum sealers different from external vacuum sealers?

External sealers suck the air from the bag along with other things like meat juices.  A chamber vacuum sealer removes the air from the chamber where the bag resides.  Nothing is sucked out of the bag as both the bag and the chamber are at the same pressure (there is no pressure differential between the bag and the chamber).  While under vacuum, the bag is sealed, and then a valve opens the chamber to the outside atmosphere.  This new pressure differential collapses the bag.  

The seal created with a chamber vacuum sealer is typically thicker than the thin seal from a FoodSaver device.

When most users first try a chamber sealer, they find it entertaining to watch the process as the end is dramatic.  If you watch YouTube videos, most operators will gasp, followed by saying something like, “Wow, that was cool,” as the bag instantly shrinks and clings to the food. 

Advantages of chamber vacuum sealers.

These are heavy duty machines that can be used continuously without stopping.  They have much larger vacuum pumps, which are often made of metal instead of plastic.  These pumps can pull a greater vacuum than external sealers, so they provide the greatest preservation protection for individuals who need very long term storage.  The machines’ cases are typically made of stainless steel and have a commercial feel.  

The internals of a chamber vacuum sealer are more robust than on a cheap home external vacuum sealer. You can see the metal, heavy duty vacuum pump in the lower right corner.

Most chamber sealers allow some type of programming so you can  tailor them to your needs. Some will allow you to create and store multiple programs.  For instance a program for maximum vacuum, and another one for delicate foods. Multiple programs are handy in commercial operations, but they are less important for the  home cook as it is very easy to adjust parameters, like vacuum time, on all chamber vacuum sealers.

Most Chamber sealers will allow you to adjust the sealing parameters. Some will even store those parameters as programs. This later function is less important for most home cooks as it is easy to adjust parameters, like vacuum time, on the fly.
My machine can control the same things as its larger sibling, but it has a slightly different interface.

Chamber Sealers are able to use the same type of textured bag that external sealers use, but they are designed to use much less expensive chamber sealer bags that cost around the price (or less) of a ZipLoc freezer bag.  As of this writing you can buy 8″ x 10″ bags in bulk for less than four cents a bag. 

You can use expensive FoodSaver type bags in a chamber sealer, but they also work with non-textured chamber sealer bags which are significantly less expensive.

Many machines have replaceable parts, so you can swap out a failed sealing bar instead of having to buy a new machine. 

Some machines are capable of vacuum sealing Retort bags, which can then be pressure canned making their contents shelf stable for long periods. Retort bags are the flexible canning bags used in MRE’s, soft packs of tuna, and other foods.

Chamber vacuum sealers are fantastic for sealing moist and liquid foods.  You can seal liquids, like soups, without any special preparation.  However, all liquids should be at room temperature or cooler to prevent them from boiling over.

Why do liquids boil in a vacuum sealer?

The boiling point of a liquid is determined by atmospheric pressure.  Water boils at sea level at 212F/100C, but at 10,000 ft, it boils at 200F/93C.  This is because the atmosphere is thinner at 10,000 feet and it pushes down on the liquid with less pressure.  Under a near vacuum there is very little pressure, so warm liquids can boil at room temperatures.  To avoid a mess, only seal liquids that are cool to the touch or chilled. You will still see some bubbles, but the bag won’t boil over. You need to allow space for those additional bubbles, so only fill bags with liquid halfway. 

Disadvantages of a chamber vacuum sealer.

Chamber vacuum sealers come in different sizes, but all of them are big, bulky, and hefty.  Some manufacturers are now making smaller home units, but they still will take up a lot of counter space.

Since they are big, it is best to have a dedicated spot to park them.  These are not gadgets to retrieve from the basement when needed.

I have a dedicated spot for my chamber vacuum sealer. It is too heavy to move and by having it accessible I am more likely to use it. Next to it is an external vacuum sealer that I now rarely use. I store other appliances on this cart. What can I say, I love gadgets!

Chamber vacuum sealers can only vacuum seal items that will fit inside of their chamber.  You can’t vacuum seal a huge rack of ribs.  However, you can cut up the ribs into smaller chunks and seal them.  

The initial cost of a chamber vacuum sealer is higher than a home external sealer.  Tabletop professional machines start around $1000.  However, many off-brand chamber vacuum sealers are now available in the US market. You can find a number of off-brand machines in the $220-$500 range.

Brand name vs. no-name.

Is a $1000 branded machine better than a $250 off-brand model?  Well, sure.  The fit and finish will likely be better.  It is also probable that a branded machine will use a higher-quality vacuum pump.  Additionally, a known company is more likely to stand behind its product and is more likely to carry replacement parts.  Many branded machines are spec’ed for commercial operations and near continuous use.

Are off brand machines junk?

Not in my estimation. I have been using an inexpensive Vevor chamber vacuum extensively for over two years, and it has worked very well.  I have had no problems whatsoever. However, your mileage may vary.  Like most things in life, spend extra money for peace of mind; pay less for a bit more risk but possibly a better value. 

Oil pump vs. dry pump?

Many commercial-style chamber machines use an oil vacuum pump.  Special vacuum pump oil has to be added to the pump when you get the machine.  This is a straightforward process.  Oil pumps may last longer, can be quieter, and are likely to pull a stronger vacuum than a dry pump.  Vacuum pump oil traps moisture, so you have to change out the oil every now and then.  How often?  That would depend on the humidity of your environment and the moisture of the food that you are vacuum-sealing.  One company advises changing out the oil every 800 hours of operation.  It takes less than a minute to vacuum seal something, but for math’s sake, let’s say it takes 1 minute.  800 hours x 60 = 48,000 seals. That is a lifetime of seals for a home cook!  Other manufactures advise changing the oil every 500 hours of operation, or changing the oil based on a calendar cycle. Follow your manufacture’s guidelines. If your oil looks cloudy or milky, it is full of moisture, and it is time to change it.  

Out of the box the Vevor unit gives you vacuum pump oil, and replacements for the heating strip.
You need to add vacuum pump oil when you get a chamber sealer that uses an oil vacuum pump. It is a very easy process.
Oil should be filled between half and three-quarters full. You determine this by monitoring the oil in a round window.

The advantage of a dry vacuum pump (also called a maintenance free pump) is that it requires no maintenance and a machine will likely cost less. A dry pump in a chamber vacuum sealer will pull a higher vacuum than a dry pump in an external vacuum sealer. Both oil and dry pumps are OK for a home user.  

Bag vs. roll?

Chamber vacuum sealers always use premade bags of various sizes. Premade bags are much easier to use than having to make a bag from a bag roll. They are inexpensive to buy, so there is no reason to use a roll of traditional textured bags. 

Can you use a bag roll in a chamber sealer if it is leftover from your external sealer? The answer is yes, as long as the bag that you make fits in the chamber.  To create a bag, run a cycle,  and seal the end of the bag just like you would on an external machine.  Some home oriented machines will include a seal button making the task even simpler. FoodSaver styled textured bags and rolls will vacuum seal in a chamber vacuum, but they are more expensive, so it makes little sense to buy them.  Unless you are space-constrained, I would suggest that you keep your old external vacuum sealer to use up your bag rolls. 

Can you vacuum seal a bag outside of a chamber vacuum sealer’s chamber?

There are a few YouTube videos that show people hanging a textured FoodSaver-type bag outside of a chamber sealer chamber.  However, I have never tried this, and this ability may be specific to particular machines.  If I needed to do this often, I would use a standard external vacuum sealer. There is one machine, the Wevac CV10, that is a combination of a small chamber vacuum sealer and an external sealer. 

Does size matter?

I already talked about the limitation of a chamber’s size, but it should also be noted that the chambers in this class of vacuum sealers come in different sizes, and the sealing bars also come in various lengths. The bigger the unit, the bigger the chamber, and the heavier the unit’s weight. My Vevor unit has a 10″ sealing bar and can accommodate a bag up to 10″ wide and around 13″ long. Some larger tabletop units can accommodate 12″ wide bags that are 14″ -16″ long (depending on the machine). Larger commercial units have sealing bars that are longer than twelve inches and can also accommodate huge bags. 

Here is my machine (left) with a 10″ seal bar, and a machine with a 12″ seal bar. You can see that the 12″ seal bar machine is significantly larger.
This top-down view demonstrate the size difference better. Both take up a lot of counter space, but the larger machine would dominate most kitchens.
A view of the two machines from the rear.

For home use the largest realistic size of a chamber sealer would have a 12″ sealing bar, and these chamber sealers are huge. Units with 10″ sealing bars are often adequate for home purposes.

This huge machine has 4 sealing bars, and two separate vacuum chambers. Great for speedy production, but not for home use.

Some units have a chamber that is deeper, or have a dome that is larger to accommodate thicker cuts of meat.  My inexpensive Vevor’s chamber is around 2″ deep, with an additional 1″ or so available in the dome.  I have vacuum sealed all sorts of foods, including medium/smaller-sized whole chickens (with a little pushing on the lid).  

My Vevor has a chamber that is 2 inches deep and a dome that adds an additional 1 inch. This size has been adequate for just about any job that I needed to do.
The model with the 12″ seal bar has a chamber that is 2 3/4 inches deep with a dome that is around 2 inches, yielding almost 5 inches of space.
The larger machine (far) has a dome that is around 1″ deeper, giving the user a little more chamber space.
A view of the vacuum chamber of the larger unit. The bag is placed over the tan colored sealing rod which will melt/seal the bag once vacuum is achieved.

Chamber vacuum bags come in many sizes, and it is possible to use bags smaller than the maximum bag limit of a machine.  I mentioned that my machine can handle a 10″ x 13″ bag, but I also use 8″ x 12″ and 6″ x 10″ bags for smaller items.  The smaller the bag, the cheaper its unit price.

There are now chamber machines designed for home use.  These machines are priced in the $300-$800 range and usually use a dry-type vacuum pump instead of an oil vacuum pump. Their footprint and height are generally smaller than a commercial machine, but they will still require counter space. Their aesthetic is more of a home appliance as opposed to an industrial restaurant tool.  Since their overall dimensions are smaller, their chamber may be smaller in width, length, or depth (or all three). Naturally, this will impact the size of the chamber bag that you can use, which will vary from machine to machine. These units may have additional consumer level features like a seal function. Many of these home machines have an accessory port to vacuum seal external items, like vacuum canisters. Pro-machines often do not have accessory ports. 

Home machines are smaller, and will likely have smaller chambers.

Should you toss out your external vacuum sealer and buy a chamber sealer?

I kept my old external sealer for those times when I needed to seal exceptionally long items. It has no resale value, and I have the space to store it. However, I use it very rarely.  My chamber sealer is extremely easy to use, creates a greater vacuum, has a much thicker seal, handles liquids and moist food better, and uses bags that are significantly less expensive than FoodSaver-type bags.  

With that said, if you are happy enough with your external sealer, keep it. There are tricks to do some of the things that a chamber sealer can do.  For instance, in the past when using my external sealer I would freeze individual portions of soup in “Souper Cubes” and then remove them from that container and vacuum seal them in a FoodSaver type bag for storage.  Additionally, I would vacuum seal powdery foods, like four, in a paper bag and place that bag in a FoodSaver-type bag.  Sucking flour into a traditional external machine will ruin it. 

It is possible to vacuum seal liquids with an external vacuum sealer. Here, I froze some soup in a “Souper Cube,” removed it from that container and sealed using an external sealer. Note the textured bag needed for these machines.

Some brands.

VacMaster, LEM, Avid Armor, Weston, and JVR are popular brand-name machines.  I have a Vevor machine.  Vevor is a company that buys Chinese made products and rebrands them.  I have been delighted with my chamber vacuum sealer from Vevor.  It works well and has performed flawlessly over the more than two years that I have owned it. 

The bottom line.

I am a fan of vacuum sealers of any type. They will save you money and are well worth the investment.  A chamber vac is especially useful for high volume users, individuals who want to preserve their foods for extended periods of time, those who often seal liquids, chefs who do sous vide cooking with moist meats, cooks that frequently marinate foods, home users who easily want to vacuum seal powdery foods (like flour), and geeks like me.  In addition, chamber seal bags are significantly less expensive than the bags needed for external vacuum sealers.  

Many YouTube influences will tout the fact that, in the long run, a chamber vacuum sealer will save you money over an external sealer as the bags are less expensive.  I just checked the Walmart website, and a ten-count of a 12.5″ x 11″ FoodSaver branded bag is selling for around $1.50/bag.  You can buy a 10″ x 13″ chamber bag for only 6.5 cents a bag.  Using this information, you could quickly offset the cost of a chamber vacuum based on bag savings alone.  However, that isn’t the complete story as you can buy off-brand textured bags for a lot less than $1.50/bag, and to get the 6.5 cent price for the chamber bag, I would have to buy them in a case of 1000 bags.  Nevertheless, chamber bags are significantly cheaper than textured bags, making it more likely that you will use them for basic tasks, like keeping half of an avocado fresh.  Avocados are pretty expensive, so who wants to throw out a cut one? Since chamber bags are cheap, I’ll also bag and freeze relatively inexpensive foods, like a partially used jar of pizza sauce (pouring the sauce into a small chamber bag). This saves a bit of money, reduces food waste, and offers the convenience of having the sauce on hand when I need it to make a late night emergency pizza.

Happy preserving!

Peace

Mike

Be Ready In 10 Minutes!

It was a little after 7 AM when my phone pinged, signaling that I had a text message. “I’m going to pick you up in 10 minutes and take you to breakfast, be ready.”  It was a change of plans from my friend Tom. Originally, I was going to meet him at Starbucks to put together a blog post for his company’s website. These plans had apparently changed.

Tom and I have many similarities; in fact, we are more similar than different. However, we do have one significant contrast. I’m a planner, and Tom is spontaneous. I believe that he enjoys rocking my boat, and I enjoy steadying his. I pull back Tom, and he pushes me forward. Since we respect each other, our actions benefit both of us. 

Tom was being his usual cheeky self as we drove into the city, refusing to say where we were going but emphasizing that we would be driving through some “dangerous neighborhoods!”  The latter deliberately injected into the conversation to add a bit of drama.  However, I think he sometimes forgets that I was raised as a city boy, familiar with such places. 

We pulled off the Eisenhower and into a different world.  A place devoid of grocery stores but full of burger joints and fish shacks.  A grassless zone of buildings pushed close to the edge of streets.  Primarily old buildings, many seeming to need some repair. Some had grand facades from bygone days, the most spectacular being the churches.  Towering and majestic, many former Catholic, some now reclaimed to other religions.  Often showing architectural styles borrowed from the home countries where the immigrant builders originated.  

I can’t attest to Tom’s route, but for whatever reason, it zig-zagged past places that evoked memories in me, some despite the fact that I had never seen them before.

We drove by Douglas Park, a vast green space with a lagoon.  This park was close to where my parents grew up on Chicago’s west side.  Driving by it evoked memories of stories that they told me.  Stories of how the park’s pool was decommissioned and filled in due to infection fears during the polio epidemic.  Stories of how, during the Great Depression, some of my aunts worked as maids for the rich people who lived around the park.  They would stay at their residences during the week and return home on the weekends.  The park is a bit shabby now but still retains a feeling of class and elegance.  

We then drove by an enormous public high school built of brick in the Collegiate Gothic style, popular in the 1920s and 1930s.  Its three-story edifice stretched an entire block, dominating the neighborhood.  I spied its name etched on the school and it felt like I had just been punched in my gut.  It was the Manley High School, the school where my father had been the Chief Operating Engineer.  This was the last school where my dad worked, and once one of the largest high schools in Chicago, with a capacity for 3000 students. Its glory days are now past, with a shrinking enrollment since CPS has initiated its school choice program that allows students to attend schools outside their district.

Manley High School (image from the Manley High School Facebook Page).

I realized my dad’s enormous accomplishment as his position of COE was the physical plant’s equivalent of the academic position of the school principal, and he did this with an 8th-grade education.  He stopped his formal schooling so his older brother could attend college but continued to attend night school for years, eventually taking classes at the Armour Institute, the precursor of the Illinois Institute of Technology. Seeing the last school he ran made me appreciate his ambition,  and it gave me a better understanding of why my mother and father were so adamant that all of their children achieve a higher level of education. Ultimately, all 5 of us obtained a 4-year college education, and four hold graduate degrees. 

My grandparents immigrated as peasants from Slovakia at the turn of the century with little to nothing.  Yet, most of their grandchildren became highly educated and successful.  I imagine that would not have been the case if they had remained in their motherland, as they would have been restricted by their class limitations.  As they advanced their lives, in turn, they advanced ours.  I am grateful for that.

We continued our drive eastward and reached the Illinois Medical District, a concentration of hospitals, research centers, and medical schools.  Once again, I was filled with nostalgia.  In the 1970s, I was a graduate student doing biochemical research.  One of my experiments required the use of a device called an ultracentrifuge.  Our lab didn’t have one, so we used one at the school’s medical center. It was an old machine without many of the controls of modern devices.  I remember the professor of that lab quizzing me as I set up my experiment.  “How will you calculate the speed of the ultracentrifuge?”  After a moment of panic, I answered, “By graphing its values.”  I had no idea how that thought popped into my head, but it was the correct answer.  I recall that the professor struck me as being a bit odd. She spoke to me in a thick Eastern European accent, and I had to carefully listen to her.  She had a poster board hung on the wall with her children’s academic accomplishments listed.  Her one son did research in high school that was quoted in Lenniger’s Principles of Biochemistry, the de facto Biochem Bible of the day. I felt sorry for her other boy as his academic prowess was less. Why did I, a stranger, have to know that he was less gifted than his brother?  It saddened me for him.  

I would walk one-and-a-half miles from that medical campus lab to my spot at UIC’s Science and Engineering Lab building late at night.  During those days, this was through a rough neighborhood, and I would do my best to stand at my full 6’3″ height as I deliberately walked with a blocky, overly masculine gait.  I guess my stance worked because I was never bothered.

I was shocked at how nice the medical campus now looked, with many formally trashy areas gentrified with exciting shops and restaurants.  From being a bit scary in the 1970s, it now had a warm campus feeling.  It felt nice.  

We drove east and soon were upon UIC’s campus.  Built in the 1960s in the Brutalist Style by Walter Netsch, the campus was decidedly ugly when I attended in the 1970s.  With almost zero greenery, it was a concrete jungle with hideous, giant elevated walkways blocking the sun and dripping on students who used the lower level.  My wife attended graduate school at UIC decades after I did, and many of these monstrosities were demolished and new green spaces established, giving the campus a softer and more welcoming look.  

UIC’s mission was to offer an excellent education at an affordable price. Initially a commuter-only school, it has helped countless individuals obtain an education that would never have been possible otherwise. Over the years, it has grown to include dormitories and other facilities; I had no idea how nice the campus had become.

New buildings have softened the harsh Brutalist architecture of the UIC campus. (image from the UIC website)

Tom drove down Halstead Street as I gazed at the new and improved UIC. Yes, the majority of the buildings were in the Brutalist style, but newer, more appealing buildings peppered the campus, which was also graced with more green spaces. With the backdrop of downtown Chicago, UIC had a clear urban feeling and a college campus vibe. It looked good.

UIC’s backdrop is downtown Chicago.

Once again, I was awash with memories of my years as a graduate student at UIC.  As an undergraduate at NIU, I pretended to be an adult.  At UIC, I was treated as, and became, an adult.  Nights in the research lab, hours teaching undergrads, and time reflecting on my future.  In those days, my goal was to become a university professor, a plan I would deviate from.

Growing up on the Southwest Side of Chicago, my worldly experience was limited. UIC gave me more than just an academic education; it exposed me to new ideas and divergent opinions.  It introduced me to foods from other cultures.  For the first time in my life, I had Greek food, Korean food, and Thai food.  I fondly remember walking to the Jewish garment district to dine on potato latkes from Manny’s cafeteria.  UIC also showed me I was on an equal playing field with my contemporaries.  If I wanted to accomplish something, I could.  

Seeing the campus made me nostalgic for those times, and for a brief moment, I wished I was back in the lab.  Such feelings reflect the rose-colored glasses that one wears with age. It was a pleasant feeling to recall the promise of youth.  A time when everything and anything seemed possible. A time when every option seemed so close that I could almost touch it.  Nostalgia is a great thing. 

We drove a little more and were at our surprise destination, Jim’s Original Hot Dogs, a bright yellow and red building at the corner of Rochford and South Union.  The place is an open air stand with several walk-up windows.  As we approached the line, I was struck that we were the only white people.  I experienced an unnecessary feeling of caution, not for my safety, but if I would be rejected due to my race.  That was not the case, and we were greeted with open arms as the woman at the window cheerfully asked me for my order.

Jim’s Original Hot Dogs was housed in a yellow and red building.
I originally had some concerns as we were the only white people, but those fears were unfounded.

I ordered a pork chop sandwich and cheese fries based on Tom’s recommendation.  The sandwich was unique, an actual unbreaded pork chop, bone and all.  On top of the chop was a cloud of sauteed onions, plus a little yellow mustard.  It was fantastic.  With our bellies full, we returned to Tom’s pickup for the drive home.  

The pork chop sandwich was delicious!
My friend, Tom always up for an adventure.

An enjoyable adventure culminated in a new experience.

How often do we go somewhere oblivious of our surroundings?  Always in a rush and stressed to get to our destination. How great it was to pause and “smell the roses” of my past. How lucky I was to be invited on this adventure and to be allowed to reconnect with my history. 

Peace

Mike

Mother’s Day; Engagement vs. Estrangement

Today is Tuesday, more precisely, the Tuesday after Mother’s Day. Mother’s Day can be considered a Hallmark holiday: to that, I say, so what?  Sometimes, we need a reason to remind us to honor the important people in our lives.  I believe such events do more than that; they bind us together, cause us to reflect, and allow us to step outside ourselves leaving our self-absorbed world.  These times permit us to make someone else the center of our attention. In a world where we are taught the “me first” philosophy of life, a place where kindness is considered codependency, and an era where things instead of deeds measure worth,  it is important to reflect on what matters.  It is OK to be generous, kind, and considerate towards others.  It is not pathological to think of the needs of others; it is healthy.  There is a difference between loss of self and empathy.  The first leads to unhappiness, while the second yields a feeling of connection and belonging.  

Here in Kunaland, we foster compassion in our children in a variety of ways, one of which is celebrating the special days of others. The process is not a burden; it is a time of joining and working towards a common goal. Yes, we want the person of the day to feel special, but we all benefit from our collective actions. When done with a loving heart, serving others is fulfilling, and working together towards a common goal is pure joy.

We began these traditions when our kids were very young, and they are now fairly standardized.

Mother’s Day starts with breakfast in bed, and my wife’s requests are always the same: coffee, some sort of a fruit bowl, and a cinnamon treat.  The latter item is most often a home-baked cinnamon roll, but at other times, it has been homemade cinnamon coffee cake or, this year, a Cinnaholic cinnamon roll from our local Cinnaholic store.  

When the kids were very young, it was typical for me to buy precut fruit, but now, we have adult children capable of slicing and dicing.  I never seem to be able to find a nice bed tray to carry up the breakfast.  I know we have many, but they seem to hide in the cabinets when I go looking for them.  Usually, I’ll use something else and modify it so it serves the purpose.  This year, I found a large cookie platter. 

Our prep buzzes with activity; some ice rolls, others cut fruit, and still others make coffee. My goal is to arrange the items so they are pleasing to the eye; some years, I’m more successful than others.  When all is assembled we march up the stairs singing “Happy Mother’s Day To You,” borrowing the melody from the classic birthday tune.  Julie always manages to look surprised even though we have been doing the same shtick for almost 30 years.  

Some of us will cut fruit. It is less expensive and tastes better than precut too!
I can never find the right tray. Here, I’m using a cookie platter. However, I try to arrange things so that they look appetizing and pleasant.
Julie always manages to look surprised despite the fact that we have been doing this shtick for decades.

The next item on our agenda is brunch at my niece Karen’s home.  Karen has a wonderful older home in an adjacent suburb and has been hosting a Mother’s Day brunch for as long as I can remember. This is despite that Karen, herself, is a mother of three. She insists on doing all of the cooking and baking. Somehow, she manages to fill her home to the brim with people. She had at least 50 guests this year.  Karen is a fantastic cook, and eating at her home is better than going to a high-end restaurant for brunch. Karen and her husband Themi’s hosting is effortless. I honestly don’t know how they do it.  Their hospitality sets the tone for the guests, who are happy and talkative.  It is a wonderful afternoon.

Despite the small size of their house, my niece and her husband’s place seems to expand and accommodate no matter how may guest arrive.
Here some of the guests are enjoying my niece’s fantastic cooking.
Everyone is happy to catch up.

Back home, we usually have a few hours between the brunch and our next effort, making dinner for the celebrant.  Julie is fond of a particular fish stew, but we don’t make it often as one of our kids dislikes fish, and another doesn’t like beans.  However, they will allow exceptions on such special days.  

This year I was lucky to find a French Silk pie, Julie’s favorite,  at the baker’s.  At 5 PM, we assembled to start dinner prep, with me directing. I am immensely proud of my kids, who all work together to get the job done.  There is no bickering, or fighting, or prima donnas. There is just doing. We have been cooking together for a very long time, and over the years, our cooking time has become as enjoyable as our meal time.  My kids are fun to be with.

We all work together to put the meal on the table.

With the meal completed and the table set, we call down the celebrant, and dinner is served.  It is our tradition to go around the table and say something nice about our guest of honor, as it is another way to make them feel special. The celebrant’s job is to thank the cooks, and the event turns into one big love fest.  When the kids were young, I would take them to the store so they could pick out gifts for Julie.  That has long passed, and they now do that on their own. We are not into lavish gifts in Kunaland, something meaningful is more important.  That may be a purchased item, something handmade, or even a service given.  

Table is set, time to call down the celebrant!
Julie loves this fish stew, but the kids object so we only make it on special occasions.
Connecting together is better than any gift.

Some years end with games or a family movie, but this year ended with dessert and presents.  It was a perfect day to honor a special person.  

How wonderful to do something where everyone feels good.  As a psychotherapist, I have witnessed the pendulum swings in society.  I have witnessed the increasing move towards the “what about me?” society.  A place where everyone feels that they are not getting enough and that their needs are more important than anyone else’s. 

I’m all for people meeting their needs, but I’m afraid we have been sold a bill of goods.  There is the trendy psychological edict of “self.”  The concept is that everything must benefit the “self.”  Like many trendy concepts, a reasonable idea has morphed into something that doesn’t approximate its original intention.  It is possible to meet our individual needs while also caring for the needs of others.  In fact, the latter is preferable, as all research points to the fact that individuals are happier when they are connected.  Yes, I made an effort to give Julie a special day, but she will likely return that favor when Father’s Day approaches.  When kindness becomes the norm, it is easy to do things for others, and it is easy for them to return that blessing.  

In my psychiatric practice, I would treat parents who had their children ghost them.  Admittedly, some individuals would not be candidates for Parent of the Year.  However, many were decent, good people. It wasn’t uncommon to have a child cut all ties without ever giving the parent a reason why or giving them a chance to change.  They would stop responding to their calls and text messages and no longer include them in their lives. At other times, they would send a “no contact” letter without any explanation or recourse.   Such actions were devastating and frequently unnecessary.

Yes, there are toxic parents out there who constantly pit one kid against another, or are always eager to criticize and compare. However, many of these folks should be allowed the opportunity to change. If they are unable or unwilling, then it is reasonable for the adult child to do what is necessary to preserve their mental health.  However, it is surprising how many kids eliminate their parents based on perceived emotional injuries instead of establishing a conversation with them or setting less absolute limits that allow for growth on both sides of the fence.  How can you change a behavior if you don’t know what you need to change?  I have known flawed parents, but they did everything in their power to give their kids a good life,  only to be rejected for all time.   I have also worked with many parents whose child’s spouse forces an “us vs. them” edict where spousal harmony requires the child to abandon their family in favor of the in-laws.  You can never have too many people who care about you.

Oddly, some of the most toxic parents that I have encountered seem to be given a pass and their kids’ continue their solicitous behavior.

Significant modifications must sometimes be made in a parent/adult-child relationship. If the holidays are always traumatic, it is reasonable to find alternative activities outside the family sphere.  If a parent can’t resist comparing or criticizing, the first step is to identify obnoxious behavior clearly, and to establish a hard “no,” informing the parent that such comments are unwelcome. A hurt or insulted parental response can be countered with a thick skin and an unemotional yet clear retort.  For parents with other issues, the solution may be as simple as having shorter get-togethers in neutral spaces, like a restaurant.  A clear but polite “no” can be employed for parents who are always demanding things. Lengthy explanations are not required. I firmly believe in setting limits with people in a kind but clear way.   

It is more difficult when problems exist in the adult child or their spouse.  However, the same rules apply, although it may be necessary to acknowledge other motives, such as a spouse’s desire to estrange the child’s parents. At times, it is most reasonable to accept the limitations of the relationship,and to fill the emotional gaps in other ways.

To reiterate. Building traditions can strengthen bonds. However, there are times when it is impossible to reconcile a relationship, and the only solution is to move on.  Yet, at other times, some effort can yield a positive result.  Remember, you can never have enough people who love you and who you love. When possible, always go with the win-win scenario. 

Happy Belated Mother’s Day

Mike

My Colonoscopy-Definitely TMI here.

I posted the following on my Facebook page…

The day that boxed chicken broth actually tasted good.

Well, folks, today is D-day… for me anyway. Yesterday, I had no joy taking massive amounts of laxatives and then drinking 1/2 gallon of thick, salty water (GoLytely). I honestly felt that I couldn’t continue to drink the stuff; every gulp down wanted to come right back up. I pushed forward because what are you going to do?

I had a fear that the salty potion would do nothing, or not enough, as that is what happened to Julie several months ago, and which caused her to have to repeat her colonoscopy this last Monday. This time around, it included only two days of clear liquids and what could only be described as a draconian bowl prep. I felt terribly sorry for Julie and selfishly did not want to repeat her descent into Dante’s lower rings of hell.

Thankfully, my fears were unfounded, and I am eternally grateful that the distance between my bed and the bathroom is short. My advice to anyone who has to undergo this tortuous procedure is: if you think that sorta maybe you should approach the porcelain throne… Do not hesitate! Run! Leap! Go! You may not be given a second chance.

I know many of my Facebook friends are over 50, and so you have experienced the joy of the GoLytely solution or some other toxic waste preparation. I am speaking to the choir. For me, the worst part of the whole thing was drinking that stuff; it wasn’t the fasting or even the going. (and going, and going).

Last night, I had an undeniable craving for boxed chicken broth. Normally, I think that stuff is pretty insipid and flavorless. I have mentally classified it as colored water when I use it in cooking. However, my body wanted it, so I downed two steaming mugs of the stuff. I’m not sure if it was starvation or possibly electrolyte imbalance, but it tasted delicious. I’m aware that my broth desires will quell after I again assume that I am eating foods that go beyond Sprite and Jello.

I finished another half a gallon of “stuff” this morning… starting at a sprightly 6:30 AM, and it wasn’t very long before Nature was once again knocking at my door. To be frank, I had to pause this little missive at least three times during its writing to answer it. My hope is that my evacuation adventure will be completely over by the time that I have to drive the 15 minutes to the “drilling site.” I don’t want to have to bring a second set of sweatpants with me.

At 12:30, I’ll be under the knife. Well, not exactly… I’ll be under the probe. I already told Doctor Strangelove that he better drug me well as during my last experience ten years prior, I was aware of everything; I just couldn’t speak. There are just some things that no human should see, including high-definition video of their insides.

On a more serious note, I’m getting this test because I failed a Cologuard test. I wouldn’t mind it at all if you would say a little prayer for me that the positive was caused by a minor issue as opposed to the big “C.” More on that later.

Oh, as many of you know, I avoid concentration forms of sugar as I seem to be addicted to sweet things. However, post-procedure, I’m grabbing a vanilla milkshake… no judgment, please!

Peace

Mike


I was attempting to be humorous, but the real message of the post is hidden in the little paragraph that is the second from the last.  I had failed a Cologuard stool test, and I was getting a colonoscopy to rule out colorectal cancer.  I tend to treat my personal issues lightly with others, even when things concern me on a deeper level.  I’m not one to pull out the sympathy card; that is just not me.  

I was especially concerned as I was still dealing with my wife’s cancer.  If the healthiest person in the world could get cancer (my wife), how about me?  I was worried that my kids couldn’t deal with another ill parent. I currently run the house, from cleaning it to buying groceries for it.  My family depends on me. If I became ill, I would be letting them down.

I wanted to take you through a more realistic version of my colonoscopy journey.  I don’t give medical advice in these posts; they are for entertainment and educational purposes only.  Always follow your doctor’s advice. 

This would be my third colonoscopy.  My first was slightly delayed at age 51, my second was at 61, and I was up for my third one this year.  However, I was given the option to do an at-home Cologuard test instead. Since my last two colonoscopies were normal, this seemed like a good choice.

My doctor ordered the test, and it was delivered to my door a week later.  The test itself was more complicated than I thought.  Fortunately, it came with excellent instructions that included pictures and diagrams.  You have to set up a “hat” in the toilet to collect your solid waste, making sure that you have enough but not too much (easier said than done).  You then have to take a portion of that sample and insert it into a test tube container that has a fluid inside.  Further, you have to pour a jar of liquid on the remaining sample to preserve it.  Lastly, you have to make sure that everything is sealed properly so nothing leaks.  The package has to be taken to UPS within a day for the test to be valid.  It was a pain in the…well, you know what I mean.

It takes several weeks to process the sample, and the results are sent to your doctor.  I was certain that mine would come back negative, so I was shocked when it returned positive.  I did a quick research on the reliability rates and found that 8% of those with colorectal cancer can have a negative response, while 13% of participants can have a false positive response.  That meant that I had an 87% chance of having colorectal cancer!  Within hours of getting the results, I got a long message in My Chart from my wonderful primary care doctor, Dr. Lee.  He said that the test was positive for cancer and that I had to immediately schedule an appointment with a GI doctor to have a colonoscopy.  Crap (joke intended).

I told a few people close to me about the test results, and they universally told me not to worry and that I didn’t have cancer.  Most said they knew someone who had a positive test that turned out to be a red herring.  However, in all cases, they were referring to a more primitive test that looks for occult blood in the stool.  The Cologuard test not only tests for blood but also looks for specific DNA that cancer cells produce.  This double test should be more sensitive and more accurate than the old guaiac/FIT (blood in stool) test from the past.  

I’m not sure how I felt about their responses.  In my heart, I understood that they were trying to quell my fears.  However, in my current state, their comments felt dismissive. My nature had me agreeing with them to make them feel better. I was soothing their fears instead of the other way around. I felt a bit cheated; so much of my energy and efforts in the last year had been devoted to my wife’s illness. So many individuals showered her with love, gifts, and attention. I felt that everyone’s goodwill had already been spent, and there was nothing left for me.  However, I didn’t want to hear doomsday predictions either.  I think I wanted sympathetic ears that allowed me to process my feelings without judgment. I did not want their interpretation, stories, or predictions. I just wanted to be cared for. I wanted to be important… enough. 

However, that was not the case, and it was up to me to soldier on.  I think my actions were represented in the above Facebook post.  In it, I tried to make everyone feel comfortable and safe before I timidly mentioned to them that I was worried that I may have cancer.  

I must take responsibility for some of my reactions as I have long understood that my role was to be healthy and never sick, and that job started very early in my life.  If you have a rudimentary understanding of family dynamics, you know that family members often have defined roles.  In my family, there were those who were sick and those who were healthy.  Special attention was given to the sick ones.  However, all of those “jobs” were filled by the time I came on the scene.  My brother had prolonged effects from childhood polio and received a lot of attention from my mother.  My sister had rheumatic fever as a child and was prone to getting ill. My dad regularly brought her special gifts. My mother was watched over by everyone; she had very brittle type I diabetes and was near death on a frequent basis.  I have many memories of being woken in the middle of the night and told to get out of bed by my father, who would be in a panic state.  My mother would be dripping in sweat and moaning with her head lying on the kitchen table.  An ambulance would be called, and she would be rushed off to the hospital; I never knew if she would return. My older siblings and my dad would take the next day off, but I was sent to school.  I guess that they believed that I wasn’t impacted by the crisis because I was only a kid.  I can assure you that I was impacted, but I went to school as that was what I was expected to do. 

My father told me that something as simple as a common cold could kill my mother, so I was in constant fear that I would bring home a bug and be responsible for her death. Events such as these primed me to place others’ needs ahead of mine. I learned early that my job was to provide support and care.  I was not to demand attention. I have worked hard to become a more balanced person. However, the illness thing is especially powerful for the above reasons. It can return my behavior to a former time.

So, with all of this going on, I assumed my usual role of being capable and confident.  It would be around six weeks between my GI visit and the actual colonoscopy, and a lot of other things would be happening in the interim that required my attention. 

My poor wife was suffering from the aftermath of receiving massive amounts of radiation post-surgery. She, too, was now seeing a GI specialist who had advised a colonoscopy to assess the radiation damage.  She had followed her prep instructions to a tee, but when she went for her colonoscopy, she wasn’t completely cleaned out.  She had to schedule another colonoscopy, and this time, she had to follow an absolutely terrible two-day cleanse that involved only clear liquids for two days and an obscene amount of laxative assaults that included Ducolax, Miralax, and the dreaded “gallon of misery.” Her colonoscopy would be two days before mine.  My energy needed to be directed to her, and I made sure that she had every comfort, this included making batches of various flavored Jello. Thankfully, her second test turned out well, with no significant abnormal findings.  I was greatly relieved.

I was already in the throes of my early colonoscopy prep, which started over a week before the “cleansing” part. I made sure not to use any NSAIDS, like ibuprofen, as some doctors feel that these pills can make it difficult to control bleeding if a biopsy is necessary.  Other doctors think that taking aspirin is no big deal. Blood thinners like Coumadin are known to pose a risk and must be modified before such a procedure. 

I stopped all vitamins and supplements.  Some vitamins contain iron, which can darken stool and make it difficult for the GI doctor to properly visualize the colon. Some supplements interfere with coagulation, so they are banned for the same reason that NSAIDS are prohibited. Days before my prep, I had to avoid fibrous foods, foods with skins, seeds and nuts, and dairy products, as all of these things can potentially stick to portions of the gut and mask potential areas of interest. Additionally, fiber can actually clog the ports on the colonoscope.  

Lastly, I was encouraged to have a very light dinner the evening before I started the cleanse.  This was not a problem as I ate almost nothing the days before my prep and very little the day before. Why did I eat so little?  That is a topic for another day.

The day before the procedure, I was allowed to consume only clear liquids, but I had to avoid any food dyes that were red, blue, or purple.  I did quite a bit of research on this colorant issue, and this restriction seems to vary from clinic to clinic.  Most ban the color red as it can look like blood in the colon. Yet, some GI docs think that red coloring isn’t a very big deal. Some ban orange, while my clinic said that color was OK.  Other clinics allow blue, which mine did not.  It is important that you follow your physician’s guidelines, which may be different from doctor to doctor.  It is just 24 hours of your life. 

I normally try to avoid a lot of sugar, but I made sure that it was present in the clear liquids that I would be consuming.  I had bought a lot of stuff for Julie, and plenty was left over for me.  I had apple juice, ginger ale, chicken broth, some frozen Italian ice, and Jello available.  There was still some Jello in the fridge that I had made for her procedure, but it was starting to get rubbery, so I made a couple of new boxes for myself.  We also had a couple of those little squeeze bottles of water flavorings from Julie’s procedure. Additionally, I picked up a pack of individual lemonade mixes. My bowel prep was unflavored, and I could do some experimenting to see if there was any way to make it taste more pleasant. The night before my fast, I filled the gallon jug of GoLytely with water, shook it to mix it in the powder, and placed it in the fridge.

As I mentioned above, I had a fear that the prep wouldn’t work, as Julie had just experienced that. I’m old and slow, and my gut likes to take its time.  I adapted one of her treatments and took some Dulcolax before my last real dinner. Holy cow, that did a number on me, and I visited the bathroom ten times that night. Even after ten trips to the bathroom, there was still particulate matter in my “offerings.”  What can I say… I am full of it.

The next day it was clear liquids as described above.  Of interest, there is a small study that found that small amounts of certain low fiber foods eaten on fasting day did not interfere with bowel preps and made the experience much more tolerable for the patient.  However, follow your doctor’s protocol; you don’t want to have to repeat this test. I wasn’t very hungry, and one day of a liquid fast wasn’t too bad.

The evening started with the formal prep, and I took out my gallon of “stuff” from the fridge. From past experience, I knew that I didn’t want to flavor the entire bottle, as too much or the wrong flavoring could make the experience worse.  Instead, I flavored each glass individually and tried several different concentrations of orange, mango/pineapple, and lemonade.  For me, ½ strength lemonade worked best to partially mask the salty taste of the vile stuff.  Worse than the salt was the texture of the liquid, which was very viscous and almost slimy.  Our primitive brains protected us from toxins, and I think mine was shouting, “Don’t drink that vile, slimy, salty stuff; it isn’t good for you!”  Honestly, each gulp wanted to return to where it came from.  I tried a psychological trick and reframed the experience by remembering a fruit nectar that I had when traveling in Hawaii.  It had a similar viscosity, but under those circumstances, I enjoyed it.  Reminding myself of the similarity somehow made a bit of a difference.  With lemonade mix and a cognitive fix in hand, I was able to drink the stuff, but it was still a nauseating experience.  

YouTubers have a few other suggestions.  One common one is to use a straw.  Another suggestion is to chase a few sips of the goop with a more tasty drink, like apple juice.  You take two or three sips of the laxative, then a sip of apple juice, then repeat. Another suggestion is to suck on a hard candy after you finish a glass. Make sure that the candy isn’t a forbidden color.

I was doing what was called a split prep.  I was to drink ½ of a gallon at night and another ½ gallon early in the morning.  This was in contrast to my last cleanses, which had me drinking the whole gallon at once.  Apparently, the split prep is better tolerated and more effective, which is why most doctors now use it.

I started to research different bowel cleansing methods and came up with a surprising number of different protocols.  It seemed that the most popular was the gallon jug of PEG (polyethylene glycol) plus electrolytes (brand GoLytely).  However, different docs had different methods.  Some split the dose 50/50, others did a 75/25 split, and still others had their patients drinking the entire bottle at once. 

The gallon prep seems to be the most hated, but it also seems to be the most prescribed.  That is likely for several reasons.  First, It is balanced and less likely to mess with the patient’s electrolytes.  Normally, this isn’t a big deal, but it can be a problem with patients who have chronic illnesses like kidney or heart disease. Second, it is cheap, which means that it won’t be an issue if a patient has to pay for it.  Third, because it is cheap, insurance companies are more likely to approve it. Fourth, it has been proven to be effective in most cases. 

The second most popular method on YouTube was “home brew,” where the user mixes an entire 8 oz bottle of Miralax with 64 ounces of Gatorade or a low-sugar fruit juice.  Some doctors felt that this was slightly less effective than the gallon of goop, but still pretty good.  I found their comments interesting as Miralax is PEG, and the active ingredient in the gallon jug was also PEG at the same milligram amount.  Perhaps the lower volume of liquid made the difference; studies have shown that drinking a few extra liters of water causes a more complete evacuation.  The Miralax protocol often had the patient take some Dulcolax pills earlier in the day.

A number of patients on YouTube said they preferred this method, likely due to its reduced volume.  Unless you are a water drinker, getting down half of a gallon of fluid in a couple of hours is not pleasant.  Drinking ½ of a 64 oz Gatorade can be better tolerated.

I recall hearing about a protocol that used magnesium citrate. However, I couldn’t find reports of people using this method.  This treatment typically starts with Dulcolax tablets in the morning, followed by a bottle of mag citrate at 6 PM and another one the morning of the test.  

I also found some protocols that used a combination of Dulcolax, mag citrate, and Miralax.  That combo seems quite potent and not for the faint of heart. 

There is also SuPrep, which is a low-volume prescription solution, and SuTabs, which are pills. These could be alternatives for people who just can’t drink glass after glass of goop.  They are magnesium-based laxatives, and you still have to drink water after you take them.  However, drinking good old H20 has to be better than drinking a salty, viscous fluid. SuPrep and SuTabs can be expensive preps.

Neither Julie’s doctor nor my doctor mentioned any of these alternatives options during our initial visits. 

The gallon jug is the most balanced, least likely to cause electrolyte imbalance, and is cheap. Unfortunately, it also seems to be the most disliked.  If you feel like you can’t do it, it is reasonable to talk to your doctor about options; most options require you to drink less fluid.

Lastly, if you have bowel issues, like chronic constipation, you should mention those problems to your doctor.  Neither of ours asked about such things, so you may need to be proactive. Also, if it is 5 hours after you started your prep and you have no signs of movement, you should probably give your doctor a call to see what else you can do.  Remember, if you don’t clear, you will likely have to reschedule your colonoscopy, and you will also be given a more rigorous prep. 

Let’s get back to me. I started the prep by drinking a single glass and setting a timer for 10-minute intervals.  I wanted to give my body time to tolerate the solution, but I also wanted to push the endpoint up so I wouldn’t have to deal with hours of drinking it.  It took me a little over an hour to finish ½ of the gallon, and at around 2/3rds point, I had to “go.”  For me, the warning was slight, and I’m very glad that I immediately heeded it; otherwise, I would have been cleaning up a mess.  Although almost uncontrollable, the good news was that there was no cramping.  Here again (TMI warning), I was amazed that I was still eliminating solid fragments, and that went on for some time.  Eventually, my results looked more like brown gravy, then a murky yellow liquid, then a clear lemonade.  I’m being graphic, just in case you have to go through this.  I want you to know what to expect.  

I started my prep at 5 PM, and the ordeal was mostly over by 9 PM.  I went to bed and slept.

My procedure was at 12:30 PM and so I was instructed to start the second ½ gallon at 6:30 AM.  This time I went straight for the lemonade flavored mix and got the stuff down a bit faster.  I was expecting to see the light yellow stool color again, but instead I got a fairly murky dark yellow.  I believe that I was flushing out secretions that had built up over night.  However, at about halfway through my “experience” I was running clear yellow again.  

As far as food was concerned, both my wife and I were somewhat selective.  We didn’t use everything that we bought, but it was nice to have options.  I had a cup of black coffee in the morning and two little cups of Italian ice throughout the day.  I put some of my homemade Jello in a bowl, ate that for lunch, and had some chicken broth around dinner time.  I really enjoyed the chicken broth, which suggested that I needed electrolytes.  If you are going the Jello route, I would advise you to make it yourself instead of buying it premade.  The commercial stuff is often rubbery, and it is typical to get a variety pack that contains a lot of red and blue, which you can’t eat.  Making Jello is super easy; you just have to remember to cool it hours before you want it so it can gel.  I was surprised at how tasty the Jello was as I hadn’t had plain Jello in decades. Lastly, I should have been drinking more water, but I could only consume so much fluid.  I was already on overload.

It is suggested, and I agree, to dress very casually.  I wore sweatpants, a tee shirt, and a hoodie to the procedure. After a preliminary evaluation by a nurse and a very brief interview with the anesthesiologist, I was wheeled into the GI suite, and the anesthesiologist administered a drug into my IV. Within 30 seconds, I was out.  During that time, the doctor inserted a 4-foot-long flexible hose (the colonoscope) in me, which not only allowed him to visualize my colon but to pluck polyps and take biopsies if needed. Luckily, I was completely unaware of anything that he was doing.  I woke up in the recovery room.  The test itself was an absolute breeze.

Colorectal cancer is now the third leading cause of cancer deaths in the US.  It used to be a disease of the elderly.  The only exceptions were people who had a rare genetic mutation.  However, for an unknown reason, it is on the rise in younger adults.  I saw YouTube videos of men and women in their 20s and 30s who were having bowel issues but were dismissed by their doctors because they were too young to have cancer.  It turned out that they did have colorectal cancer, and they all stressed the need to be your own advocate when it comes to your health. When I started getting colonoscopies, I was advised to start screening colonoscopies at age 50.  That has now changed to age 45, and sooner if you are having symptoms.

Long-term changes in bowel habits (constipation or diarrhea), bloating, pain in the abdomen, blood in your stool, black stools, extreme fatigue, unexplained back pain, problems having a bowel movement, feeling a lump in your abdomen, stools that are as thin as pencils, and unexplained weight loss, could be warning signs and should be evaluated. Naturally, many of these symptoms are nonspecific, so don’t automatically assume that you have colon cancer if you have back pain. However, if that back pain is persistent and without cause, it makes sense to explore it further. The one symptom that everyone asked me about was blood in my stool.  If you have that, it may be hemorrhoids, but don’t assume that it is; get it checked out.

If the doctor finds polyps, he can remove them during the colonoscopy.  Most bowel cancers start as polyps, so this can be a simple cancer cure.  The polyp will be sent to pathology to determine if it is normal tissue, precancerous, or cancerous.  If it turns out that the polyp is cancer, further treatment will likely be recommended.

Bowel cancer is graded in stages, with late-stage cancer spreading outside the colon and often to the liver and lungs.  This level of cancer has a high mortality rate, which is why getting a colonoscopy is so important.  Early discovery has a very high survival rate. 

I watched a number of individuals on YouTube who had Stage 4 colorectal cancer who were doing well, some being in remission.  However, their treatment involved a variety of things, including radiation, chemotherapy, and surgery.  All of that can be avoided by getting regular colonoscopies.  Yes, the prep sucks, but not nearly as bad as some portray it.  It is one day in your life that could give you many years of life.  It is worth it. If you can’t stand the thought of drinking a gallon of goop, you now know that there are a multitude of other treatments that can enhance the evacuation experience.

Do what you can to make the prep day as pleasant as possible.  Wear clothing that is comfortable and comes off easily.  Make sure that you are close to the bathroom.  You will be going a lot so have quality TP, as well as some sort of barrier cream such as Vaseline or A and D ointment.  I’m fortunate as I have a bidet, I can’t tell you what a difference that little gadget made.  

Give yourself permission to do whatever you want. Read, watch videos, listen to music, or just sleep if that is you jam.  I took a shower right before I went for my procedure, but also felt the need to take one on my return a few hours later.  There is no right or wrong here, just do your thing.  

So what about my test? My particular doctor talks to the patient’s driver, not the patient.  This makes some sense as the patient is still groggy from anesthesia.  However, I would have liked to be part of the conversation. With that said, the great news is that my colon was clear, not even a polyp. I was one of the 13% who got a false positive. Whew.  

I celebrated by going off my sugar restriction for a day and got a delicious vanilla milkshake for lunch.  Every sip was pure joy made sweeter by the knowledge that my colon was healthy.  

Peace

Mike

My wife and I had colonoscopies within two days of each other. Here are our respective “jugs of joy.” My wife was prescribed a fancy flavored concoction, while I was given the generic flavorless variety.