Modern
Problems Series
by Margo Belton
June 24 2019
6 minute read
originally published for www.seafood4unow.com
IBS and its variations- How to enjoy your food with an IBS friendly recipe
The average person is trying to control
their digestion, but
If you want to age quicker and
unknowingly stay in an inflamed state (which possibly promotes
Alzheimer’s) just do battle with Inflammatory Bowel Disease.
Commonly known as IBS, this chronic problem is becoming increasingly
common.
The average person is trying to control
their digestion. This is why you hear of Gluten Free, No Meat
Mondays, and other seemingly fashionable food practices.
Upon close examination, IBS is a
cluster of ineffective metabolic problems that have nothing to do
with fast foods. In fact the easier it is to digest food the less
stress on the system. They do not call it fast food for nothing.
IBS Symptoms show up early
For years Western public health
officials targeted obesity as the problem and lack of exercise as the
solution. As a result, people assumed that obesity is the cause of
any problem relating to the big 3 in America:
fat in your arteries
bellies growing on bodies
cardiovascular issues
People also assume that if you have
problems digesting your food, that you are eating the heart-clogging,
fat storing, cholesterol-boosting food. There is probably an image
of a 300 lb person to accompany that assumption. Common conclusion:
Anybody with belly fat, clogged arteries, and high cholesterol just
needs to bun it all off.
Question.
What if you just can not process food
effectively?
When you cannot process food
effectively, and as a result, this malfunction indigestion (part of
metabolism) is beginning to affect your life. You look like a
ballerina, but you have a belly. The doctor wants to lower your serum
cholesterol with statins.
It could be worse.
Are very slight, almost imperceptible
strokes are occurring?
(You recover overnight, so you are not even
aware of it. Yet you feel whacked.)
You are not even Old yet. Yet your food
is not turning into nourishment. It is causing pain instead. You
cannot do a crunch without putting pressure on your stomach. You
catch cramps near your small intestine that is struggling to do its
job. Instead, your tummy area is Irritable.
Losing fat cells or losing weight will
not fix IBS. IBS is internal and has Nothing to do with your
metabolism- some say it has to do with stress and how you handle it.
As usual, the truth is not completely
available. In the meantime, doctors make $$$ addressing the symptoms,
because IBS plays hide and seek.
Thus much we know. IBS is a chronic
metabolic state that can be described as IBS D/ C /M /U
(U stands for unclassified)
easy to understand details on each type
here
WebMD says there are three forms
In any case, the medical community is
hampered by this: If your IBS symptoms do not respond to
the addition of fiber, probiotics,
prebiotics, all of which are considered over the counter remedies,
then the Doctor often prescribes a medication that forces the GI
system to use water to store/distribute nutrients before disposal.
The other medical approach is to reduce the stress on the GI system.
Acupuncture, Cognitive Behavior Therapy (CBT) and Hypnosis are the
main complementary medical approaches to managing IBS.
What about herbal? Because IBS can
shift sometimes. So herbal medications are taken without monitoring
by a naturopathic professional with this credential (Diploma in
Herbology and acupuncture from the National Certification Commission
for Acupuncture and Oriental Medicine (NCCAOM). All herbal
medications taken OTC without consulting with your Specialist is a
shot in the dark. How do you know how much peppermint of chamomile to
take? What if you are allergic to chamomile or peppermint made your
symptoms worse?
To be safe. A balanced food intake
nothing too exotic is the best approach. Write down what foods work
well with your system and what does not. Then if you are working
with associated professionals that are willing to take the long view
(3 -4 months to see what works is not uncommon) You may ease yourself
out of IBS.
The average person who thinks a
prescription will fix it is taking the wrong approach. You need a
team that advocates complementary integrative approaches and you
might find that using 3 therapeutic methods in a well thought out
schedule for several months may be how you control IBS
Examples: of approaches that help control IBS
Cognitive Behavior
Therapy
a cleaner balanced diet /
probiotics
physical
therapist
This is the 21st century. Doctors of
osteopathic medicine (DO) and MDs are not enemies, dieticians and
MDs, even certified herbalists, and some gastrointestinal specialists
have excellent Team approach relationships with IBS sufferers)
Physical therapists can teach your core to help take the pressure off
your internal structure. Try forming your own IBS team by having
professional A contact and consult with person B and have both sign
off on your stress release so insurance can pay that bill.
https://www.webmd.com/ibs/ibs-medical-team#2 In the meantime:
Avoiding the extra vitamins (no evidence that extra vitamins works,
could be too much work for the system) and eating better is key. Try
these three steps that DO NOT REQUIRE Doctors permission:
(1) Start by increasing your fish
intake – Have a meatless Monday as a start for the 1st month. If
you do not know what fish to eat call Ken at 720-331-4525. His team
of chefs can assist you as well.
(2)Get your Doctor to refer you to a
Dietician and have the RD give you a one-month meal plan that cuts
down on foods known to aggravate IBS.
(3) Put a Drink water app on your
phone. You do not have to be a slave to the app: Instead @ every 1.5
hours, as little as 7 ounces of water will change your life in 3-4
days. You just set the parameters during waking hours based on your
activity level and weight. A good app will help your GI system use
water to keep the GI system hydrated enough to do its job-
distribution and energy support.
The amazing July special for blog
readers purchases 4 pounds for seafood you get one pound on us. Happy
summer. Some restrictions apply.
Call or text to place your order
720-331-4525
Try this IBS friendly recipe
Tuna Fish Salad With Fennel and Orange
Salsa Recipe
Fennel root, also known as anise, is a
great stand-in for onion texture-wise. Like onions, it has an earthy
root flavor—but with a licorice flavor all its own. Roasting
mellows that flavor and also sweetens the taste. This delicious
orange-fennel salsa serves as the dressing for seared tuna served on
a bed of baby spinach.
INGREDIENTS
2 teaspoons garlic-infused olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
¼ teaspoon salt
1/8 teaspoon freshly ground black
pepper
1 ¼ pounds fresh tuna steak
1 teaspoon canola oil
6 cups packed fresh baby spinach
8-ounce fennel bulb (1 bulb)
2 tablespoons plus 2 teaspoons
garlic-infused olive oil, divided
2 medium orange
5 Kalamata olives pitted and finely
chopped
2 tablespoons chopped fresh parsley
½ teaspoon dried oregano leaf
2 tablespoons cider vinegar
¼ cup thinly sliced scallion greens
1/16 teaspoon salt
1/16 teaspoon freshly ground black
pepper
PREPARATION
Preheat oven to 425F. Spray a baking
pan with baking spray or lightly coat with oil.
In a small bowl combine 2 teaspoons
garlic-infused oil, smoked paprika, coriander, salt, and pepper.
Brush tuna steaks on both sides with a spice mixture and set aside.
Cut stalks off fennel bulb and discard.
Cut the bulb in half through the root end. Cut out V-shaped "core"
from each half at the root end and discard. Slice fennel halves into
¼ inch thick planks and place on the baking sheet in a single layer.
Drizzle with 2 teaspoons of garlic infused oil. Roast until the
fennel turns medium golden brown with some dark brown spots, 11 to 13
minutes. Turn the pieces over and roast until browned on the other
side, 5 to 6 minutes. Remove from the oven and cool.
While the fennel is roasting,
thoroughly wash one orange and zest it into a medium serving bowl.
Squeeze the fruit to make ¼ cup orange juice. Peel and chop the
fruit of another orange.
To the orange zest, add the juice,
chopped orange sections, olives, parsley, oregano, cider vinegar,
scallions, remaining 2 tablespoons of garlic-infused oil, salt, and
pepper. Coarsely chop the cooled, roasted fennel and stir it into the
orange salsa. Stir occasionally as the flavors blend.
Preheat a heavy skillet over medium
heat; drizzle with canola oil. Add the tuna steaks to the pan and
cook until browned on the bottom, 3 to 5 minutes. Turn and cook for 3
to 4 minutes on the other side.
Remove the tuna from the heat when it
is still slightly pink in the center; it will continue to cook as it
rests. This cooking time is for 1-inch thick tuna steaks; if cooking
thinner steaks, reduce the time. After 2 to 3 minutes rest, slice the
tuna into strips.
For each serving, plate 1 ½ cup baby
spinach, add ½ cup Roasted Fennel Orange Salsa, then top with ¼ of
the seared tuna strips.
INGREDIENT VARIATIONS AND SUBSTITUTIONS
Instead of roasting the fennel, use it
raw. Trim the bulb and slice it into paper-thin slices.
Skip slicing the tuna into strips; cut
the tuna steaks into 4 portions before searing, and place the whole
piece on top of the salsa.
One pound of cooked chicken or pork
tenderloin can be used in place of tuna.
