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Diverticular Disease

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KCWUEN041IMG1Diverticulosis

Most people with diverticulosis do not have any discomfort or symptoms. However, some people may experience crampy pain or discomfort in the lower abdomen, bloating, and constipation. Other conditions such as irritable bowel syndrome and stomach ulcers cause similar problems, so the symptoms do not always mean a person has diverticulosis. People with chronic symptoms should visit their doctor or health care provider.

Diverticulitis

The most common symptom of diverticulitis is abdominal pain. The most common sign on examination is tenderness in the lower left side of the abdomen. Usually, the pain is severe and comes on suddenly, but it can also be mild and become worse over several days. The intensity of the pain can fluctuate. A person may experience cramping, nausea, vomiting, fever, chills, or a change in bowel habits.

More Information and Diet for Diverticular Disease

Understanding Food Labels

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food labelPeople look at food labels for different reasons. But whatever the reason, many consumers would like to know how to use this information more effectively and easily. The following label-building skills are intended to make it easier for you to use nutrition labels to make quick, informed food choices that contribute to a healthy diet.

Gluten Allergy & Intolerance

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celiac-disease-insights_1Gluten Sensitivity & Intolerance

Individuals who experience distress when eating gluten-containing products and show improvement when following a gluten-free diet may have gluten sensitivity (GS), instead of celiac disease (CD). These individuals are unable to tolerate gluten and develop an adverse reaction when eating gluten. GS has not been well researched, but there is a significant amount of clinical evidence supporting the existence of this condition. In early 2012 GS was classified by an international group of recognized celiac experts as a distinct condition. It is estimated to affect up to ten times more people than CD.

Celiac Disease

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.

Celiac Disease and Type 1 Diabetes

Celiac disease on the rise in the U.S.

Irritable Bowel Syndrome

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AbdomenpainMany people with irritable bowel syndrome (IBS) find that eating prompts symptoms of abdominal pain, constipation, diarrhea (or, sometimes, alternating periods of constipation and diarrhea), and bloating. Making adjustments to your diet can provide relief.

Limit or eliminate foods that may make diarrhea worse, including caffeine, alcohol, milk products, foods high in sugar, fatty foods, gas-producing foods (such as beans, cabbage, and broccoli), and the artificial sweeteners sorbitol and xylitol (often used in sugarless gum and sugarless candy).

  • To reduce constipation, add fiber to your diet, drink plenty of water, and get regular exercise.
  • Keep a daily diary of what you eat and whether you experience symptoms after eating.
  • Eat slowly and have meals in a quiet, relaxing environment.

More about Irritable Bowel Syndrome

Iron

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What is iron and why do we need it?

Iron is a mineral needed by our bodies. Iron is a part of all cells and does many things in our bodies. For example, iron (as part of the protein hemoglobin) carries oxygen from our lungs throughout our bodies. Having too little hemoglobin is called anemia. Iron also helps our muscles store and use oxygen.

Iron is a part of many enzymes and is used in many cell functions. Enzymes help our bodies digest foods and also help with many other important reactions that occur within our bodies. When our bodies don’t have enough iron, many parts of our bodies are affected.

Substances that increase iron absorption:

Ascorbic acid or vitamin C occurs naturally in vegetables and fruits, especially citrus. Ascorbic acid can also be synthesized for use in supplements. Ascorbic acid enhances the absorption of nutrients such as iron.    In studies about effects of ascorbic acid on iron absorption, 100 milligrams of ascorbic acid increased iron absorption from a specific meal by 4.14 times.

Enhancers of iron absorption: ascorbic acid and other organic acids.