Recipes and menus for ulcerative colitis

By Cédric Ménard

This book is for each individual suffering from ulcerative colitis. It contains numerous recipes to help you better deal with your specific diet associated with your inflammatory crisis. The goal of this book is to quickly learn and perfectly modify all your traditional recipes to efficiently fight against your diarrheal crisis during your inflammatory crisis. The author also gives you three weeks of menus completely adapted to your diarrheal crisis to complete your nutritional learning.

• Language: English
• Publisher: Books on Demand
• Release date: Jan 27, 2020
• ISBN: 9782322263196

Cédric Ménard

Cédric MENARD est diététicien-nutritionniste diplômé d'Etat français, exerçant depuis 2008 en profession libérale dans le département de la Manche. Cédric MENARD fait partie des très rares diététiciens-nutritionnistes de France à être diplômé du Collège Européen Nutrition Traitement Obésité (CENTO) en 2009, le spécialisant en micronutrition. La collection écrite par l'auteur "Savoir quoi manger, tout simplement..." représente pas moins d'une centaine d'ouvrages tous traitant de la diététique. Site Internet de l'auteur : www.cedricmenardnutritionniste.com

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menus

Ulcerative colitis

Ulcerative colitis is a chronic and idiopathic inflammatory bowel disease which consists in crisis broken by remissions. Ulcerative colitis (UC) is a long-term condition that results in inflammation and ulcers of the colon and rectum.

Nutrition is important during periods of inflammatory crisis to:

Slow the digestive process because the individual suffering from this disease experiences diarrhea.

If the individual is going under corticosteroid therapy (a therapy based on cortisone), sharply limit sodium (salt) and sugar intakes while increasing calcium intakes.

Fight against an iron-deficiency anemia (iron deficiency) from which individuals suffering from ulcerative colitis are always collateral victims.

Outside of the inflammatory crisis periods, there are two possibilities. Either your gastroenterologist thinks a normal and balanced diet can be followed or they think a strict diet associated to inflammatory crisis must be followed for ever.

Nutrition and diarrhea

Nutrition is fundamentally important when treating diarrhea by limiting or even removing vegetable fibers intake which improve digestive process for instance.

Basic health and dietary rules for treating diarrhea are very simple to implement:

The decrease of feces by removing vegetable dietary fibers as much as possible (exclusively eat refined grains and very little or even no green vegetables nor fruits at all, while wisely choosing them).

The rehydration by drinking a lot of water. Keep in mind that diarrhea triggers big water losses which increase dehydration.

Corticosteroid therapy

Nutrition is as fundamentally important if your doctor uses corticosteroid therapy to treat your inflammatory crisis. You then have to greatly decrease your sodium and sugar intakes and increase your calcium, vitamin D and protein intakes.

Please note that corticosteroid therapy is not systematically prescribed. In this case, it is useless to follow the nutritional advice given in this paragraph. However, the recipes and menus in this book are all suitable for corticosteroid therapy.

Basic health and dietary rules are to be followed if you are going under corticosteroid therapy:

1- Do not eat the following foods which are part of the richest foods in sodium (salt):

Table salt.

All cold meats.

All crustacea, shellfish, fish eggs including caviar.

Sauerkraut (fermented cabbage).

Condiments, mustard, caper, pickle, celery salt.

Olives, crackers, oleaginous (peanut, pistachio…).

Salted butter and salted vegetable.

All smoked meats and all smoked fish.

All salted meats and fish.

All hams (cooked, braised…).

Potato chips.

Standard bread and standard crispbreads.

Frozen vegetables if you eat them with the spices they come with.

All vegetable juices.

All carton, packet or frozen soups.

All meals coming from the caterer, whether fresh or frozen.

All ready industrial meals, frozen or not.

All sauces commercially available.

Baking powder.

Meat or vegetable stocks in cube (like KUB).

Candies, Vichy Pastilles.

Any preserve that does not mention no added salt.

Industrial tomato juice.

Pastries commercially available.

Some sparkling waters (we will detail this further in the book).

The majority of aged cheese.

Why? These are common foods containing the biggest quantities of sodium. Removing all these foods from your diet corresponds to the "large" low-sodium diet (the less strict and the most common one. In general, following this diet is enough).

Note: you can find "diet" salt (with less or even no sodium at all) in supermarkets or in drugstores. If you struggle to eat meals without salt, feel free to use this salt. NOTE: it is strictly forbidden to use this diet salt if you are suffering from kidney failure because it can lead to death. Indeed, in the diet salt, sodium (sodium chloride) is replaced with potassium (potassium chloride) and if you are suffering from kidney failure, you absolutely have to reduce your potassium intakes as much as possible in addition to your sodium intakes (among other things).

2- Limit as much as possible the consumption of any food containing big quantities of sugar: white sugar, jam, honey, chocolate, cakes, pastries, candies, salted cookies...

Note: sweeteners as aspartame, sucralose, Stevia extracts... are not sugar-based products but they give you the taste of sugar when you eat them. You can absolutely eat them if you are going under corticosteroid therapy.

3- Follow a diet rich enough in animal-based proteins: meats, fish, eggs, dairy products...

4- Follow a diet rich enough in calcium and vitamin D. The best food sources of calcium are all dairy products, especially those which are animal-based. They have what is called an excellent bioavailability of calcium from dairy sources due to animal-based proteins and vitamin D. But you can also find calcium in meats, fish (especially those with fishbones), eggs, green vegetables, fruits (especially those that are oleaginous), some seeds (sesame seeds are the biggest food sources of calcium known to this day), lime waters (tap waters or some mineral waters: Talians, Courmayeur, Contrex...) as well as in plant milks such as soy milk, almond milk, nut milk...

Note: magnesium and calcium are competing to be absorbed by the intestine. If they are absorbed at the same time, magnesium is assimilated first and foremost compared to calcium, which then makes your calcium intake clearly less interesting and less efficient. If you have to use magnesium supplements in your diet, do not take them at the same time as your calcium intakes. Moreover, try not to drink waters that are rich in magnesium, especially while eating.

Iron-deficiency anemia and iron

Iron is an essential component of red blood cells in which it is responsible for conveying the oxygen from the lungs to the organs. Iron then releases the CO2 from red blood cells, conveying it to the lungs so that they can get rid of it thanks to the exhalation.

The daily requirements in iron under normal circumstances are of 20mg/day for adult women. During pregnancy, they are increased to 28mg/day. For adult men, they are 10mg/day. This explains why the