How To Naturally Treat Irritable Bowel Syndrome

Changes for the better: a diet to treat irritable bowel syndrome

The muscles that are responsible for the proper digestion of food do not function properly. This leads to food being pushed through the digestive tract too quickly or too slowly. The end result is alternating bouts of chronic diarrhea and constipation, gas, abdominal pain and bloating. The treatment for IBS can be done by taking a natural approach. Step 1 Take a fiber supplement. Fiber is a substance that the body cannot break down. It can be beneficial to IBS because it helps relive constipation by moving waste matter out of the colon. A natural fiber supplement is psyllium husks. Step 2 Avoid foods that cause gas. According to the Mayo Clinic, eating certain foods can exacerbate pain and bloating in the stomach. Avoid broccoli, cabbage, cauliflower, carbonated beverages and any raw fruits and vegetables that cause you gas. Step 3 Cut out trigger foods. There are some foods that can trigger IBS attacks; some of these include caffeine, chocolate, energy drinks, alcohol and foods that are high in fat.

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Eating for IBS Celebrates 10 Years on the Best Seller List

Today, her ground-breaking book Eating for IBS celebrates more than 10 years as a best seller on special diet lists and over 250,000 copies sold worldwide. Save Seattle, WA — ( SBWIRE ) — 01/01/2013 — If youre new to the dietary management of Irritable Bowel Syndrome, learning what you can and cant eat without triggering painful symptoms used to be an even more painful process. Then the book Eating for IBS confirmed what every IBS sufferer instinctively knew: diet plays a direct role in gut function, and the abdominal pain, diarrhea, constipation, and bloating from Irritable Bowel Syndrome can be directly controlled through diet. The Eating for IBS diet makes the difference between living a normal, happy, outgoing life versus spending every day stuck in the bathroom enduring pain, bowel dysfunction, and misery. Contrary to what many IBS patients and even doctors still believe, eating for IBS does not mean deprivation, never going to restaurants, boring food, or a limited and therefore unhealthy diet. It does mean learning to eat safely by realizing how different foods physically affect the GI tract, and how foods can help or hurt both diarrhea AND constipation, as well as abdominal pain, bloating, gas, and nausea. Foods can either prevent or trigger IBS symptoms. For example: – There are two kinds of fiber…one soothes the colon and regulates gut function but the other can cause severe IBS attacks – Dairy is a common trigger…even in people who are not lactose intolerant – Peppermint and fennel can prevent pain, spasms, and bloating better than some drugs – Bland foods are not automatically safe foods – How you eat for IBS is just as important as what you eat for IBS With Eating for IBS, Heather Van Vorous, who has suffered from IBS since childhood and gradually learned to control her symptoms through dietary modifications, offered sympathetic information tailored specifically to the needs of IBS sufferers. She provided a comprehensive overview of IBS, explicit eating and cooking strategies, travel and restaurant advice, daily menus, supermarket ideas, and 175 delicious IBS-friendly recipes. How delicious could those recipes be? Eating for IBS was a finalist for the IACP (International Association of Culinary Professionals) Health and Special Diet Award – also known as the “Julia Child” award, and it led to the Seattle television show Heather Cooks! IBS sufferers have been thrilled to discover they can enjoy traditional homestyle cooking, ethnic foods, rich desserts, snacks, and party foods – and don’t have to cook unusual or special meals for themselves while their families follow a “normal” diet. Eating for IBS forever revolutionized the way people with Irritable Bowel Syndrome eat – and live. Irritable Bowel Syndrome affects up to 20% of the population and symptoms such as diarrhea, constipation, abdominal pain, bloating and gas can either be triggered or prevented through diet. Eating for IBS was the first book to give patients the accurate, comprehensive IBS dietary information they need, and its success and popularity ten years on is a testament to the success so many IBS sufferers have found with it. . Eating for IBS is available on here

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The symptoms can be similar to those that people with coeliac disease experience. So similar, in fact, that when Shepherd was experiencing symptoms as a 20-year-old, her doctor suggested she had IBS before the diagnosis of coeliac disease was made. Shepherd was studying for a degree in dietetics at the time, so the diagnosis spurred her on to devote her work towards treating food intolerances. Eighteen years later and Shepherd has just had her ninth book published, Low FODMAP Recipes, which is based on the low-FODMAP diet for people with IBS and coeliac disease. Although Shepherd developed the FODMAP diet in 1999, she says the diet is in the early stages of general acceptance – much like how the gluten-free diet slowly became accepted in the early 1990s. FODMAP is an acronym for the naturally occuring sugars that people with IBS have difficulty with as they are not absorbed in the small bowel. These are fermentable oligosaccharides, disaccharides, monosaccharides and polyols, found in everything from apples and wheat to garlic, onions and milk. Shepherd says there has been a marked increase in the number of people she sees suffering the effects of IBS. “People are a bit happier to talk about their symptoms these days,” she says. The 38-year-old now gets emails from across the world from people who say the FODMAP diet has changed their lives for the better. She recalls how a client had ambitions to be a professional golfer, and has only just returned to the course after years of being unable to complete a round because of IBS. Shepherd says the 150 meals inside Low FODMAP Recipes are easy to make and delicious. “It’s an everyday cookbook, people don’t need to be a gourmet chef,” she says. “I like to show people more of what they can have than what they can’t have.” There are even versions of classics such as lasagne – without trigger foods such as onion, garlic or milk. “There’s no essential nutrients that are missing – if anything, it makes cooking easier.” Shepherd has also reworked recipes that were published in previous books Irresistibles for the Irritable.

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