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MICHELLEXXXX SparkPoints: (13,560)
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1/16/20 11:54 P

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I think my biggest indigestion triggers seem to be: lack of sleep, excess caffeine, stress, insufficient dietary fat. ETA: Have you tried ACV?

Edited by: MICHELLEXXXX at: 1/17/2020 (18:55)
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URBANREDNEK Posts: 13,564
1/16/20 10:09 P

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Welcome back, but sorry to hear about the difficulties that are your reason for returning.

From my experience, the bland diet is about allowing healing for a short period of time and generally doesn't require the assistance of a Registered Dietitian. Extending that in to a full elimination diet such as the FODMAP is definitely much easier with the help of a professional.

I have been put on bland diet a number of times for medical reasons. I have a history of GERD, have had a number of GI surgeries, and have had to deal with resultant issues with digesting many healthy foods. I always started on nothing by mouth at all for at least a few days, then clear liquids for a few days, then gradually working up to a bland diet. I'd be on the bland diet for a couple of weeks and then gradually changing back to my "usual" diet - adding things one at a time to see if they were still okay or not.

While nutrition is obviously important, our bodies are quite capable of maintaining basically healthy levels of nutrients over a short-term such as the 2-4 weeks of bland diet recommended by your doctor. The choices available in a bland diet won't necessarily give you the nutrients you need, so talk to your doc about a vitamin / mineral supplement to see if that is necessary for you - but otherwise don't fuss too much about it.

I personally have no issues with dairy or various nut butters (smooth style) or any grains / gluten, so those are included in my bland diet, but you'll need to discuss with your doc whether those are suitable for you. If you do start including them and find that you're not feeling better, then you may need to eliminate them for the duration of the diet.

While on a bland diet, my best friends are my vegetable peeler and my blender. I end up having a lot of peeled / cooked / pureed fruits and vegetables, either made in to a soup, baked with dry milk powder in to a "baked custard", mixed with plain low fat Greek yogurt, or used as a topping / sauce.

My daily menus revolve around cooked / peeled apples, pears, pumpkin, butternut squash, sweet potatoes, Japanese sweet potatoes (higher in vitamin C but lower in beta carotene), regular potatoes, plums, peaches, mangoes, carrots, parsnips, and green beans. I bake sourdough baguettes with enriched white flour as the base for sandwiches or snacks, and usually can add in some whole oat flour by the second week. I stick to lean poultry (chicken and turkey) and eggs for the first week or two, but add in lean pork and very lean beef by the end. I can use olive oil and butter, and include small quantities of cinnamon and ginger. Along with water, I am fine with ginger mint or peppermint "teas".

A typical daily menu might be:

Breakfast: a piece of breakfast strata / casserole made up of layers of bread cubes topped with cooked shredded chicken, some shredded cheddar, some peeled / diced apple and carrot chunks pre-cooked with smooth peanut butter and a bit of ginger, more bread cubes and all soaked in a mix of eggs / egg whites / milk overnight before baking.

Morning snack: a couple of slices of toast topped with some almond butter and some homemade unsweetened apple / pear butter (peel and dice the fruit, coat in a bit of cinnamon / ginger, cook down until totally soft and most moisture gone, then puree), along with a hard-boiled egg or a couple of slices of turkey

Lunch: pumpkin chowder or a butternut soup, with added protein powder / dry milk powder

Afternoon snack: low fat Greek yogurt mixed with some cooked / pureed plums

Dinner: roasted turkey slices, mashed Japanese sweet potatoes, some over-cooked baked parsnip "fries", some over-cooked green beans, and a "gravy" made with turkey or chicken broth thickened with a flour slurry and some pureed leftover veggies (I often put the beans in to the "gravy" - I'm not a fan of the over-cooked texture)

Evening snack: a piece of self-crust pumpkin pie (base recipe here: recipes.sparkpeople.com/recipe-detail.asp?
) but using pureed carrots or apples or pears instead of sugar.

Bananas and rice are obviously great options for most people, but I am allergic to bananas and just plain dislike white rice, so I generally forget to list them!

Hopefully this gives you some assistance in knowing where to start and to keep you going until you can see a Registered Dietitian. I hope you feel better soon!

Sir Terry Pratchett: "Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."

"The Inuit Paradox" ( discovermagazine.com/2004/oct/inuit-
): "...there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources. "

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SLIMMERKIWI's Photo SLIMMERKIWI SparkPoints: (337,128)
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1/16/20 6:13 P

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I also suffer from GERD as well as dairy intolerance. My late husband had very bad Crohn's Disease. I totally agree with POPSECRET - the triggers ARE so individual.

As an example the foods which were recommended as triggers for Crohn's Disease, my late husband could eat a lot of and it never affected him. The only time he went on a low residue diet was during a flareup.

I can eat tomatoes, pineapple etc. so long as I don't eat a lot of them, however that is partly because I come out in hives if I eat too much. Sometimes the GERD affects me, but that is more after I've eat a lot (to me) of fats.

It is generally recommended that the Low FODMAP diet be done with the supervision of a Registered Dietitian, so I would ask your Dr to refer you to one. However, in the meantime, make a note of what you eat, (easiest re analyzing it is in spreadsheet format) when you eat it and any symptoms you may have, regardless of whether you think those symptoms are related or not. Take that diary/spreadsheet with you to your Dietitian appointment.


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I am not a Dr - please check with your qualified Health Professional for a diagnosis and treatment plan

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POPSECRET's Photo POPSECRET SparkPoints: (95,435)
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1/16/20 1:42 P

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Recommendations for GI issues are tough because often they are SO individual. Foods that trigger your symptoms may not be the same for someone with the same exact diagnosis. I think the first step is figuring out what those are for you.

There are also some general non-food based recommendations that might help, such as eating smaller meals more frequently to reduce the amount of food in your stomach at any one time, and remaining upright for a few hours after eating to help avoid aggravating any reflux.

Also...if you go the low-FODMAP route it often gets very complicated, so asking your DR for a referral to an dietitian might help a ton and take some of the stress off trying to figure it all out for yourself.

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MISS_ROBOT's Photo MISS_ROBOT SparkPoints: (1,136)
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1/16/20 12:31 P

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Hi, I'm back to SparkPeople since I need to start tracking my diet again. I was diagnosed with GERD and am also having some other digestive issues. I am supposed to take medication and stick to a bland diet for 2-4 weeks. I'm also trying to figure out what my "trigger" foods are.

Has anyone else been on a bland diet for health issues, or a diet like low FODMAP? I would appreciate some advice of some good safe foods, and also how to not go crazy eating the same thing every day. I'm trying to make sure I get all my nutrients in too.

Edited by: MISS_ROBOT at: 1/16/2020 (12:31)
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