Originally published June 21 2005
Cooked vegetables easier for IBS sufferers to tolerate
by Mike Adams, the Health Ranger, NaturalNews Editor
Some irritable bowel syndrome sufferers are unable to consume vital fruits and vegetables because of their affliction, therefore eDiets Chief Nutritionist Susan L. Burke suggests steaming, stewing or baking fruits and vegetables (and removing the skin) to make them more tolerable.
Fruits and vegetables provide antioxidants and phytochemicals that promote heart health.
Inflammatory Bowel Disease (IBD) may result from Crohns disease or ulcerative colitis, just two IBD conditions that affect more than one million Americans.
Other conditions that may cause IBD are irritable bowel syndrome, diverticulitis and colon cancer.
Although no definitive cause has been determined for IBD, research shows that genetic and environmental factors as well as your individual immune response could be causal.
Health experts advise that diet should be personalized to the individual's tolerances.
Uncooked fruits and vegetables may be irritating, but how about cooked?
Steam, bake or stew your favorite produce instead of eating it raw.
Avoid vegetables in the cabbage family such as broccoli, Brussels sprouts and cauliflower, which are generally less well tolerated than cooked squash, green beans and cooked carrots.
Be sure to drink plenty of water and avoid excess caffeinated beverages (a cup of coffee may be fine, but pay attention to your symptoms after drinking).
Journal your reactions to foods in your food diary.
Record the time you eat; how you feel before, during and after eating certain foods; and other relevant information, such as your stress level.
Please speak with your physician about vitamin and mineral supplements to assure you get enough daily.
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