You problem mimics mine somewhat. I am 32. And started getting bloated for no reason when I turned 30.

I did 13 Liver Flushes and no relief.

I exercised, took probiotics (thinking it was Candida) , coconut Oil, drank tons of water, but the bloat continued to occur.

Finally, I started taking some vitamin & mineral supplements which helped. I am not suggesting the One a day vitamin supplement (they are bogus!)

I took Vitamin C (Sodium Ascorbate powder) -
B-complex ( where all B vitamins are abt 100 mg and B12 100mcg) with food

The B and C ususally help a lot. I also added some Natural Vitamin E (400IU) and some cod liver oil.

Take some ACV + Baking Soda or Lemon + baking soda also helps. But dont add too much of BS. Just enuff to neutralise the acid. This can be taken on empty stomach. And some Magnesium supplements.

I persobnally think, bloating is caused by incomplete evacuation. There is this wierd feeling that all the poo has not come out and its causing the bloat. If you have COMPLETE BM's bloat should disappear.

Adding LECITHIN to your diet should help. So Eat Raw Egg Yolks in your smoothies or Granulated Soy Lecithin. ( Dont take liquid lecithin). That will help your liver.

I was literally FRUSTATED with my bloat. But I have seen improvement and hope u too get out of this misery.

Try taking Bromelain. Maybe you're not digesting your food properly. Do you have a healthy diet? No junk food, no soda, no starches (rice, potatoes, white bread or wheat commercial bread. They are the same thing. Lots of greens, preferably raw.

Luella

welshwave I hope you find my frequency for this comfortable

hello, I'll begin to caret you 'fruits and veggies' with a curiosity whether they are ripe or tenderly right. A hard mango or ish for instance is not going to give the same effect as the slippery one, dripping its pluses.


Parallel to this is gulp of what isn't ready compared to true slurp, which we might desire but it has to be conducive or made soupy possibly.


Some vegetables need a texture change for some, as I've been reluctant with carrots since going raw not being blender minded. But it too does wonderful in a produce combo soak as I choose so often or else air dry in large colander like space unless fresh is what I prefer, or can wait for necessary extreme change in case of a fruit a few times softening by itself.

Also, salad greens are usually with fat soluble vitamins and that reflects common appetite for a little dressing, deeper than just flavor covering as it matches for chemistry transfer. However I would caution oils in drizzle forgetful of how many olives could be eaten to get that etcetera. It's much more satisfying to me to be naturally sparing with a sun dried some or sum than wanting another teaspoon when a lot would go through fingers to get that slick. That might leave disproportionate... results with the vegetation normally to be enhanced then and on.

So, taking a look at not just the menu but the meaning of each on average at least might lessen stress if they are addressed as should be directed. For example, flax oil is warned over for rancidity but seeds are too stiff to get through intestines and grinding doesn't give natural breakdown but as tomatoes' gels in increased liquid, own or aided advantage, I get a small scoop form a marination that meets water solubility help I've heard is best with them.

Maybe having a simple aim of learning how the ingredient is easy to digest rather than just getting food groups could be an improvement, it has for me.

Other factors could be use of energy and certain exercise keeps everything moving, and do find the sunshine a welcome turn --

I might have messed up motivated to write at the wrong time,
Carolyn