By Margo Belton - June 24, 2019
Modern Problems Series
By Margo Belton
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
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.
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 https://www.ibsdtakesguts.com/what-is-ibs-d
WebMD says there are three forms CLICK HERE https://www.webmd.com/ibs/types-ibs
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
(Example: 1 Cognitive Behavior Therapy/ 2 a cleaner balanced diet / 3 probiotics / 4 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.
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
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.
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.