Everyone is a little different. What I have found myself to stay away from is anything diary. Red meat is okay for me but in moderation and not the first thing on an empty stomach. As far as things to eat more of, try rice, pasta, oatmeal and potatoes.
The best thing for you to do is to do an elimination diet. What I did was mark down what I ate, approx. size of it and when. I also marked down how stressed I was, since I know stress plays a big part in my IBS. If you notice a trend like everytime you have a potato or McD's cheeseburger you have bad IBS you'll know that is one of your triggers. In my case I can't have taters when I am stressed, go figure but a plain baked one gets me when I am stressed...me and the porcelein god have great conversations then!
It's hard to say what foods are "bad" b/c each of us is different which is what is so hard about IBS. I can eat some chocolate, but I know others on here LOOK at it and run for the outhouse!
Likewise with proportion size...sometimes you can have SOME pizza, but your own small pizza will hurt you for days.Stereotypically red meat is hard for your guts to digest, lettuce (salads), milk etc There are some books listed in one section of the IBS site that you can read that explain the hows and the whys. (or someone like Special K, Flux, Mike or Eric can explain too) Some books also give some recipes too, which is nice. Try your library too. I'd tell you which ones I have but I am home with my parents right now. I think you said you lived at home too...work with your parents on this one. IBS does encourage healthier eating which is good for the whole family. Right now my Mom and I are working together so I can eat with my family at meals and not feel left out.Drinking lots of water helps people here too...and it's actually good for many other things too.
For me, it's pretty random. I can't seem to figure out which foods really bother me. Sometimes I'll eat food that's supposedly "bad" for people with IBS (pizza, spicy Thai food, etc.) and have no trouble. Other times, I'll eat pretty innocuous stuff and have a problem.The only things that seem to be definite triggers are really fatty foods and foods or drinks with lots of caffeine. Caffeine seems to aggravate stress and makes the IBS worse. Fatty foods usually send me running to the toilet as well.
This is the million dollar question. I read recently that healing occurs when you stay on a few foods that you can tolerate for up to six weeks. For me, this means no dairy(except rice milk, no citrus, no fruits(except bananas and bartlett pears), no vegetables, no bread or other carbohydrates(except rice), no meat except for chicken or white fish.I have been drinking water with a small amount of cranberry juice to give it some flavor. It has be cranberry only, no sweeteners! For snacks, I eat rice cakes with maple syrup for flavor. I hate this diet and I've only been on it for about two weeks. I've also read that it is important to eat very small portions at meals and to always keep a little something on your stomach(grazing). So, I try to eat about 6 times a day.
Well first it depends on what symptoms you have.Foods that can cause loose stools may be something that constipation predominate people want to add to the diet where the diarrhea prone may need to avoid it.And everyone is different what bothers me may not bother you.Here are two of my posts that list some problematic foods and the problems they can cause. http://www.ibsgroup.org/ubb/Forum1/HTML/016514.htmlhttp://www.ibsgroup.org/ubb/Forum1/HTML/016516.html K.------------------I have no financial, academic, or any other stake in any commercial product mentioned by me.And from the as if IBS isn't enough of a worry file...from New Scientist's Feedback column: photographed on the door of a ladies' loo in the Sequoia National Park in California by reader Liz Masterman: "Please keep door closed to discourage bears from entering."
HI MIKEY:Interesting name...I might use it someday.As everyone alreay said there is no universal diet for IBS. There are two approaches to the question...no, three. SUMMARY1. As was said the use of a stoneage-type elemental elimination diet for a week to ten days until symptoms are substantially reduced or absent is necessary, to then be followed by a specific system of liberl-consumption single food challenges to check for tolerance. This cannot be done the way it is for ffod allergy becasue the non-allergic "sensitivities" can be dose-time dependent. SO a specific preocedure must be followed that can be explained if desired.It is time and discipline intensive but will work at identifying the foods once is most intolerant of if done exactly right. To find chemicals/additive tolerance requires more explanation2. One can follow a multi-stage elimination diet approach, such as Dr. Brostoffs 3-Staged Elimination Diet in several of his books on food intolerance, this being the most recent (2000 Edition): http://www.amazon.com/exec/obidos/ASIN/089...6487508-3420903 This takes as much patience but is often a little easier. It is based upon the principles I will describe below...seeking chemical irritants, false-allergy triggers, enzyme-effect intolerances, and using the "probabilities" of specific allergens which can trigger commune immunologic reactions...but eliminting them in "groups" to see if one can work "down" to a reaction-free diet" instead of "up" to one like the stoneage elimination-challenge method does.3. Some people seek to assess the "in vitro shortcuts" (test options) that are availbale to try to identifiy their personal reactivities. This is quicker but costs money. The dietary approaches are time consuming and require work but they are free.First here is a typical list of various food ttypes that are commonly implicated for various reasons in digestive intolerances of various types, that one can examine their presence in ones' diet:------------------------------Possible Upper GI "irritants"..chemical basis:Coffee (decaf and regular) Tea Caffeinated soft drinks Alcohol Milk Garlic Cayenne pepper Chili powder Pepper Citrus fruit and juices Tomato products Vinegar Ketchup and mustard Carbonated beverages Coffee Alcohol Pepper Cayenne pepper Fatty foods Chocolate Caffeinated beverages Peppermint Alcohol Common Gas Producers:Legumes (see below)Broccoli Brussels sproutsCabbage Cauliflower Cucumbers Dried beansKohlrabiLentils (peas, fresh and dried) Lima beans OnionsRadishesRutabagasSauerkraut Apples Apple juice Bananas Grape juice Prunes Prune juice Raisins Whole Grain products------------------------------------------------------------------------------------As we have all read over and over, once a correct diagnosis of IBS is made (all the post-infection, inflammatory bowel disease, enzyme deficiency, and traditional "rapid onset" allergy causes of bowel dysfunction have all been evaluated and ruled out or treated) what is left is a problem of a hyperactive/reactive gut combined often with systemic symptoms (that can manifest themselves a number of ways). Diet, mental state, and overall health at any given time influence symptoms. Mental state is managed with various "affective" and "cognitive" therapies depending upon the disease management approach of the particular clinician/patient combo (some prefer cognitive therapies, meditation or yoga, hypnotherapy, and forms of supportive pharmacotherapy).Interventional pharmacotherapy and dietary supplement therapy are often used to manage direct GI symptoms as non-patient specific dietary therapy is often frustrated by inconsistency in results and accurate identification of the actual offending foods and additives.Why? Diet affects everybody, healthy and unhealthy alike, since your largest interface with the outside world is the digestive tract and it is designed to differentiate the good (nutrients) from the bad (pathogens, toxic chemicals, foreign substances) and then process each accordingly. The good stuff is supposed to be broken down into specific components far enough that it can be safely assimilated into the body through the intestinal absorption structures (see villous anatomy) and the waste leftovers disposed of competently. The bad stuff, once identified, can be attacked and neutralized, or otherwise processed within the normal gut, or if it gets into the bloodstream by other organs like the liver, and circulating structures and then disposed of. This involves evoking various protective mechanisms that are components of the immune system which are managed by a chemical management system (mediators) and linked to the organs and nervous system (peripheral and central ) which also contributes to controlling the process. Under normal circumstances and with a normal immune-neuro-gut structure interface, this whole complicated process works fine processing your food and sorting out the wastes and foreign invaders. From time to time a person gets a bout of nausea, vomiting, diarrhea, chills, flushing, dizziness, maybe even body pains and inflammation at the same time, fevers, and all combos thereof. Which is nothing more than the immune system detecting (either quickly in the upper digestive tract or more slowly as the objectionable pathogen or chemical makes its way down into the intestines) a pathogen or potentially harmful chemical and then taking steps to isolate it and then remove it from the body. --------------------------------------That simplified explanation in place, the first thing to explain is how if you did NOT have IBS or any allergy of any type whatsoever, you would still get sick digestively or otherwise from time to time from something you ate. -----------------------------------FOODS THAT CAN BITE YOU!-----------------------------------Some foods, especially vegetable matter, developed (genetically) DEFENSE MECHANISMS like animals. HUH? Animals do not want to be killed and eaten so they develop defense mechanisms. We humans went from sticks and rocks to guns and grenades. Someone attacks you, nuke 'em. Animals develop camouflage, or teeth and fangs and claws not just for eating but for defense. A lot of plants that we eat do not want to be eaten either so they have their own defenses. These include plants (fruit, veggies) that produce chemicals designed to be in sufficient concentration to make a little animal sick if they eat them, so little animals do not eat them. THIS IS BY NO MEANS A COMPRHENSIVE LIST BUT AN EXAMPLE TO BE CONSIDERED. Time is short today again...One chemical weapon that some veggies have thats real cute is a weapon that causes your immune system to Turn On itself! There are a lot of chemicals found in foods that can do this but one of the most prevalent is a group of similar chemicals called "lectins". In short, lectins are a group of chemicals which trick mast cells in the mucosa of the digestive tract into "degranulating". The mast cells contain chemicals (mediators) which either act directly on an invader or cause things to happen which bring other immune chemicals and cells into the fight to control an invader. And when the mast cell releases these chemicals it also causes local irritation and even systemic reactions.In the lung, spasm of the muscle and swelling of the local tissues engorged with fluid bearing defensive cells, and an outpouring of secretions can happen. In your gut, smooth muscle spasm, increased mucous production, swelling, and then systemic effects of mediators that get taken into the lymphatics and blood stream can cause the other symptoms we discussed as the body tries to expel the foul substance. Now most peoples bodies are structurally sound enough to process the results of this defense mechanism sufficiently that the person does not get clinically sick (or very little) from consuming a normal 'dose' (side dish) of these veggies that contain lectin. But a compromised and reactive gut, overreactive central and peripheral nervous system combined with the anxiety accompanying the syndrome which is part of the trigger-loop can make a person with IBS get an "attack" from something another might not. When this happens it is not an allergy, because your immune system is functioning normally. It has been tricked into reacting by the veggies weapon, and with IBS it is more reactive than normal (the gut and the rest of the nervous system) and this can be amplified by the stress/anxiety responses. This is sometimes called "false food allergy" or "pseudoallergy".Lectins are found in high concentrations in legumes (peas, beans, lentils, peanuts, etc.)Some contain so much that if they are not prepared properly without a lot of presoaking and cooking even a healthy person can get a pain and/or diarrhea attack. Kidney beans, improperly prepared and put in a dish or salad, or in a slow-cooker instead of the usual high-temp cooking, have been responsible for more than one attack of "I must have an intestinal flu bug". And since it takes a while for the beans to get eaten, processed, start moving through the bowel and releasing quantities of lectin, we are talking many hours or even the next morning (if the persons transit time is slowed as it is in some gut dysfunction) after breakfast before the dreaded explosion occurs! And lectin response is different in everybody, normal and IBS alike. That is why they are called "lectins". This is from the Latin ,means "to choose" I think (see Dr. Brostoffs Book referenced below for a better discussion). Some of the lectins interract differently with different even healthy people due to each persons slightly different makeup of the short-chain carbohydrate molecules that are attached to the bodies cells. Different lectins are specific to specific to certain carbo structures. AGGGHHH! Smart beans! It gets more complicated as some lectins trick the mast cells directly ans some lectins can bind IgE creating an "antigen" and actually can make a person have a positive skin-prick test for a pea or bean when they are not actually allergic! ---------------------------------Some other foods (strawberries, shrimps, crabs, lobsters, tomatoes, fish pork, chocolate and more) contain special types of "peptides" which can also trick mast cells in your gut into losing their integrity and dumping mediators. Again, a normal person might not notice as the body processes these inappropriate mediators without clinical symptoms, or do not notice unless they eat a high concentration of them (plus ketchup and tomato sauce tend to concentrate the chemicals as they are processed). But an IBS or IBD victim might get "killed" once the stuff gets into the gut, and the farther it goes the worse it gets until they reactions finally expel it all.---- -----------------------------Histamine is another beauty. You know Histamine is one of the main chemical mediators released in allergy (immediate-like hay fever or the severe anaphylactic reaction to peanuts, say) or in other slower allergic reactions, or in tissue reactions which seem delayed because it takes time for the trigger to get in contact with mast cells. But some foods are high in histamine, and if consumed either in larger quantities or by a compromised gut or both can make you say "AHHHHH there it goes again!". Red wines, champagnes, even beer and white wine are beverages that can contain can contain histamine. And of course lets have a little party and put some cured sausages out (summer sausage, genoa,and other hard sausages) and some well-ripened cheese and you will get a real good dose of histamine from these. Mackerel and tuna can have histamine in them as well, especially if they are not kept very cold during the processing and canning process. These histamines come from the normal bacterial action in these foods as a byproduct. This direct-release of histamine can trigger faster responses if the concentration is high, especially in beverages, because it can be directly absorbed through the buccal mucosa (oropharynx-mouth & throat) and bang you with a headache, dizziness, nausea, then just wait as it gets to your reactive gut..BAM ZOOM TO THE MOON.------------------------------------------That is a quick summary of NORMAL immune functions and food, as it can make our gut go-off even if we are NOT hypersensitive. Add to this the fact that your food triggers may be also from one of several types of ABNORMAL immune reactions (hypersensitivity reactions), not just regular Type I allergy (immediate reaction) but reactivity that is delayed either by the reaction onset is slow, or by the time it takes the reactive substance to get spread around the area of the GI mucosa so it is "seen" to be reacted to, aborbed and circulated or all these variables, before the process and symptoms even begin and you can be talking about 12, 24, even 72 hours for full-onset. In this case there is slim chance a standard food and symptom log is ever going to have a HIGH correlation to the onset of symptoms unless done in a very specific and structured manner, starting with a base diet that is established to be 100% "non-reactive" for that patient.It could be something or things eaten or drunk 3,4,5 meals ago...and since the consumption patterns fluctuate, as do the amounts consumed (some reactions are not seen as clinical symptoms until a reactive-threshold is passed by a certain dose of the trigger food, just like an asthmatic not going into a full-blown event until a certain dose of antigen is taken in).-------------------------------------------Some people are told or lead to believe they are "lactose intolerant" when it is actually another milk-fraction (casein, whey, or one of the proteins). Or itï¿½s not the milk at all. They get diarrhea from Ice cream but when they drink a glass of milk: nothing. Sorbates (polysorbate, sorbitol) in the ice cream may be the culprit. If one goes on a cow milk free diet for a week or so then does egins an oral challenge using small amounts of whole milk without incident, then it is unlikely to be lactose intolerance.If the person begins increasing the milk dose and then gets a response, at that point note the consumption ans stop for a week to clear everything.Then go back to the rective dose but supplement with Lactaid.OR repeat the challenge with 100% lactose free milk from your grocers dairy case.If either one allows you to consume milk without response again then it is the lactose and it csn be managed by keeping the dose-lactase supplement balance to whatever you want it to be.But if this has no effect (ie: symptoms return) then the person is having an adverse aberrant immune response to one of the other milk fractions.------------------------------OK summary over. Dr. Brostoff's book is a good one, probably the best for patients written by the top immunologist in the field. I recommend it for people trying to get a grip on their eating patterns and how they relate to constitutional symptoms that have been linked to food and additive sensitivity.------------------------------------------A REPEAT NOTE ON ADDITIVES AND FLAVORINGS:Additive reactivity is very hard to discriminate with challenges...think of the possibilities...300 additives and 3,000 flavorings (not all are commonly used in all societies...there are usually around 100 or so to deal with and some are of the same chemical family so find one reaction, eliminate the others).So one has to go additive free than having logged the additives that they have been consuming before expose themselves to them sequentially and check for tolerance.I prefer to recommend the 3P's RULE. It is a good rule: Packaged + Processed = Poison. Many can irritate your colon all by themselves without any allergy due to the reactive nature of the gut. So we always try to direct patients to an additive-free diet.-----------------------Hope that helps get you thinking anyway...Have a DFDMNL__________________ www.leapallergy.com
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