The second reason I recommend foods rich in phytonutrients and omega-3 fatty acids is that they decrease the inflammation that’s at the heart of IBD. The diet is also low in added sugars. Too much sugar promotes the growth of bad bacteria, which can negatively affect the health of the intestines and the function of the microbiome. For some people, added sugar can worsen symptoms and cause abdominal cramping and diarrhea.
A good guideline for moving toward this way of eating is the arrangement of the plate for meals. I recommend that half the plate be non-starchy vegetables such as broccoli, tomatoes, leafy greens and the other half of the plate should be split between starchy vegetables or whole grains, like barley, quinoa or brown rice, and the remaining forth of the plate be a lean protein like fish, seafood, poultry or beans. Fruit can be incorporated into the meal as a dessert or a snack between meals. Once you CONTACT me to schedule a FREE 20-minute phone consultation, I encourage cooking with extra virgin olive oil instead of butter or margarine, and consuming non-fat or low-fat dairy. (5)
I remind my clients that eating red meats such as beef, pork and lamb, along with processed meats, may increase their risk for colorectal cancer. Clients with IBD already have an increased risk of colorectal cancer. A healthy diet is associated with a lower risk of cardiovascular disease, obesity, diabetes and some cancers but I will recommend your CONTACT me to explain your unique case.
