Diarrhoea

In terms of degeneration, diarrhoea is one step further than constipation. The person whose body copes in this way with the food it is given may not realise it, but there is a high chance that he or she has been constipated for years. The body is merely slipping into the next phase of deterioration. Because so few people can correctly identify constipation, it is usually only when they get diarrhoea that they seek advice. Conventional wisdom is that only when bowel habits change, should we consider that something might be wrong and consult a doctor.

People who suffer with diarrhoea are especially fragile and their energy levels very low. Clearly, this state of affairs cannot be changed overnight. You can resign yourself to a very strict baring regime for several weeks before you start to feel better. It will take months of patience and perseverance to get the digestion back on track. Part of the process of getting better, is about learning to read your digestive system and understanding its response to food.

As with constipation, only you know how mild or severe your condition is. If it is very bad, you will have to start on very small portions of vegetables steamed in stock. When your system has calmed down, then you will be able to introduce small portions of chicken or fish. There is no hard or fast rule with this. You will have to feel your way slowly. The time it takes to correct the digestion will vary from person to person - one may take a month, while another person may take four or five months. Try not to think about this aspect because it will only put pressure on you. If you can reach the point where you can appreciate the difference between feeling relatively well and feeling lousy, you are on the mend.

At the beginning, all food must be cooked, including fruit and vegetables - raw food is out of the question. The aim at this point is to calm the system and not feed the wrong type of fermentation. Only bland, 'baby' foods are appropriate at the start of treatment.

You must avoid foods that are likely to irritate your gut, such as brans and highly spiced or acidid foods (for example, citrus fruit and beetroot). Foods that leave an acid deposit, such as red meat, are also to be avoided. Oily foods such as avocado are also not appropriate.

Points to Remember

1. Volume - no more than the two hands cupped principle.
2. Sit down to eat - never rush.
3. Chew each mouthful thoroughly.
4. Keep blood sugar balanced with warm drinks throughout the day.

Main Meals

Lunch

Chicken with Herb Broth

Serves 4

• 2 large leeks, trimmed and cut in half lengthways
• 8 small carrots, peeled
• 1 x 1.5 kg (3 lb) chicken
• 500 ml (18 fl oz) chicken stock
• 200 g (7 oz) runner beans, sliced and blanched for 2 minutes
• 2 tbsp grated fresh horseradish
• 1 large bunch fresh chervil
• Salt and freshly ground black pepper

Put the leeks and carrots in a pot that is just large enough to take all the ingredients, including the chicken. Sit the chicken on top of the bed of vegetables and pour on the stock; if the chicken is not covered, add some water to the pot. Bring to the boil, cover and cook just below simmering point for about 45 minutes. Skim frequently so that at the end of the cooking time the broth is very clear. Add the runner beans, horseradish and chervil to the broth and cook for a few minutes longer. Season to taste.

Dinner

White Herb Risotto

Serves 2

• 3 tbsp olive oil
• 2 sticks celery
• 250 g (9 oz) white Arborio rice
• 700 ml (25 fl oz) vegetable stock
• 3 tbsp chopped fresh dill
• Salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil

Heat the oil in a heavy-bottomed pan. Add the celery and cook gently for 5-10 minutes. Add the rice, stirring well. Add the stock (which should be hot) gradually, allowing a ladleful at a time and waiting until this has been absorbed before adding more. After about 15 minutes, stir the dill. Continue cooking until all the stock has been used up and the rice is tender (about half an hour). Season and before serving, stir in the tablespoon of extra virgin oil. Serve with cooked courgettes and celery.

As a perfect treat for an upset stomach, it is very comforting and reassuring.

Vanilla Custard

• 600 ml (20 fl oz) goat or sheep's milk
• 1 vanilla pod
• 2½ tbsp crushed kudzu starch or 1½ tbsp arrowroot
• 2 tbsp maple syrup

Pour all but 3 tablespoon of the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the seeds into a saucepan. Add the pod and bring just to below boiling point. Remove from the heat and stand for 30 minutes. Discard the pod.

Blend the kudzu starch or arrowroot with the reserved milk and stir into the vanilla milk. Heat gently, stirring until boiling, and then simmer, stirring, for 1-2 minutes, until thickened.

Stir in maple syrup to sweeten, and serve hot or cold, with fruit if liked.

Next we will look at Irritable Bowel Syndrome.

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