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Nutrition during colon irritable: E018 DIETETICS - Gastrointestinal tract - Small intestine and large intestine - Colon irritable
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About this ebook
di-book - nutritional counseling after syndromes - Diet recommendations, recipes and food supplements for supporting the school medicine therapy. The recipes help you to cook tasty dishes. All recipes with cooking instructions, calorie indications and description of the effect. The foods are shown in categories recommended, yes, little and no and help you to orientate if your own recipes should be cooked.
Author
Josef Miligui
Geboren im Jahr 1959. Bildhauer und Computerfachmann. Als ich 2003 an Krebs erkrankt war, hatte ich sprichwörtlich keinen Boden mehr unter den Füßen. Aber da waren rundherum Menschen, welche mir Mut machten, mir ohne Wenn und Aber Hilfe angeboten haben, unter schwierigen Bedingungen jederzeit für mich da waren... Heute gebe ich meine Erfahrungen in Kursen und Seminare als auch auf meinen Internetseiten und Bücher weiter. www.krebsinfo.at und www.ebns.at Born in 1959 - sculptor & computer expert. When I had cancer in 2003, I literally had no ground under my feet. But there were all around people who gave me courage, offered me help without any ifs or buts, were there for me in difficult circumstances at any time ... Today I give my experiences in courses and seminars as well as on my internet pages and books. I have developed the EBNS database for nutritional counseling with a TCM nutritionist and a dietitian. It is used by doctors, dieticians and nutritionists. www.di-book.com and www.ebns.at
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Nutrition during kidney stones: E013 DIETETICS - Protein and electrolyte - kidney - Kidney stones (nephrolithiasis) Nutrition with wholefood: E008 DIETETICS - Universal - Wholefood Rating: 0 out of 5 stars0 ratingsNutrition with light wholefood: E006 DIETETICS - Universal - Light wholefood Rating: 0 out of 5 stars0 ratingsNutrition during diverticulitis: E019 DIETETICS - Gastrointestinal tract - Small intestine and large intestine - Diverticulitis Rating: 0 out of 5 stars0 ratingsNutrition during colon irritable: E018 DIETETICS - Gastrointestinal tract - Small intestine and large intestine - Colon irritable Rating: 0 out of 5 stars0 ratingsNutrition during Colectomy: E023 DIETETICS - Gastrointestinal tract - Small intestine and large intestine - Colectomy Rating: 0 out of 5 stars0 ratingsNutrition during acute gastritis: E029 DIETETICS - Gastrointestinal tract - Stomach and duodenal intestine - Acute gastritis Rating: 0 out of 5 stars0 ratingsNutrition during radiation- and chemotherapy: E051 DIETETICS - Changed nutrient requirements - Radiation- and chemotherapy Rating: 0 out of 5 stars0 ratingsNutrition during Heart insufficiency: E045 DIETETICS - Metabolism - Heart and circulation - Herat insufficiency Rating: 0 out of 5 stars0 ratingsTCM - Bladder - Moist heat in the bladder: E200 TCM - Bladder - Moist heat in the bladder Rating: 0 out of 5 stars0 ratingsNutrition during chronic gastritis: E030 DIETETICS - Gastrointestinal tract - Stomach and duodenal intestine - Chronic gastritis Rating: 0 out of 5 stars0 ratingsTCM - Large intestine - Heat blocks the colon II acutely: E205 TCM - Large intestine - heat blocks the colon II acutely Rating: 0 out of 5 stars0 ratings
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Nutrition during colon irritable - Josef Miligui
dietic-books
1 Treatment strategy
Apply intestinal mucosa with easy to digest food.
The therapy of the irritable bowel syndrome currently consists in alleviating the complaints.
The treatment basically comprises three building blocks: medication, psychotherapeutic treatment and nutrition.
Start the day with a balanced breakfast - for example consisting of wholemeal bread, cereals and fresh fruit.
However, avoid fleshy and greasy
, such as bacon or sausage for breakfast, because that contains saturated fats, the biggest enemies of a low cholesterol level.
Eggs are very cholesterol - a Sunday breakfast egg
is allowed.
In general, the rules of normal full-fledged nutrition apply.
The diet should be adapted to the symptoms.
A regular daily routine with regular meals can also be helpful.
2 Avoid
Acidic blanching foods.
Un constant mealtimes.
3 Breakfast
kkal. per serving
Carrot and rice gruel soup ............................................................. 101
Carrots with potato foam ............................................................... 316
Cranberry yogurt mix ....................................................................... 57
Fennel-Rice Soup ......................................................................... 155
Grated carrots with apple ................................................................ 74
Kohlrabi in chervil sauce with potatoes .......................................... 187
Oatmeal soup with spring onion and carrots .................................. 134
Pumpkin-yoghurt soup .................................................................... 68
Puréed banana ............................................................................. 144
Rhubarb cake with sprinkles .......................................................... 475
Rice congee with carrots and fennel .............................................. 131
Rice dulse soup ............................................................................ 190
Rice with parsnips ......................................................................... 206
Rosemary Potatoes....................................................................... 188
Rusk, milk and carrot puree ........................................................... 112
Semolina soup with vegetables ..................................................... 105
Soup with egg yolk ........................................................................ 173
Spicy cake with dates .................................................................... 807
Spring vegetables ........................................................................... 63
Tea from anise .................................................................................. 2
Tea from lavender blossoms ............................................................. 0
Tender fennel vegetables ................................................................ 70
Vanilla pudding ............................................................................. 254
Vegetable semolina soup .............................................................. 198
4 Snack
Carrots with potato foam ............................................................... 316
Grated carrots with apple ................................................................ 74
Rhubarb cake with sprinkles .......................................................... 475
Spicy cake with dates .................................................................... 807
Spring vegetables ........................................................................... 63
5 Lunch
Carrot and rice gruel soup ............................................................. 101
Carrots with potato foam ............................................................... 316
Chicken soup with egg yolk and parsley ........................................ 117
Cranberry yogurt mix ....................................................................... 57
Fennel-Rice Soup ......................................................................... 155
Kohlrabi in chervil sauce with potatoes .......................................... 187
Oatmeal soup with spring onion and carrots .................................. 134
Pumpkin soup ............................................................................... 104
Pumpkin-yoghurt soup .................................................................... 68
Puréed banana ............................................................................. 144
Rice congee with carrots and fennel .............................................. 131
Rice dulse soup ............................................................................ 190
Rice with parsnips ......................................................................... 206
Rosemary Potatoes....................................................................... 188
Rusk, milk and carrot puree ........................................................... 112
Semolina soup with vegetables ..................................................... 105
Soup with egg yolk ........................................................................ 173
Spring vegetables ........................................................................... 63
Tea from anise .................................................................................. 2
Tea from lavender blossoms ............................................................. 0
Tender fennel vegetables ................................................................ 70
Vegetable semolina soup .............................................................. 198
6 Afternoon
Carrots with potato foam ............................................................... 316
Grated carrots with apple ................................................................ 74
Rhubarb cake with sprinkles .......................................................... 475
Spicy cake with dates .................................................................... 807
Spring vegetables ........................................................................... 63
Vanilla pudding ............................................................................. 254
7 Dinner
Carrots with potato foam ............................................................... 316
Cranberry yogurt mix ....................................................................... 57
Fennel-Rice Soup ......................................................................... 155
Kohlrabi in chervil sauce with potatoes .......................................... 187
Pumpkin soup ............................................................................... 104
Pumpkin-yoghurt soup .................................................................... 68
Rice congee with carrots and fennel .............................................. 131
Rice with parsnips ......................................................................... 206
Rosemary Potatoes.......................................................................
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