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Foods to consider limiting (particularly during the initial treatment phase): Foods high in sulphur compounds that may contribute to malodorous gas: eggs, red meat, poultry, cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, cabbage), garlic, onions High-fat foods : fried foods, fatty cuts of meat, full-fat dairy, and rich sauces, which delay gastric emptying further Spicy or heavily seasoned foods , which may irritate the digestive tract Carbonated beverages , which introduce additional gas Artificial sweeteners (sorbitol, mannitol, xylitol), which can have a laxative effect Foods that may be better tolerated : Lean proteins : fish, skinless chicken breast, tofu Low-gas vegetables : courgettes, carrots, green beans, and leafy greens Easily digestible carbohydrates : white rice, pasta, potatoes, and white bread (during acute symptoms) Plain, starchy foods such as bananas, rice, toast, and potatoes during episodes of diarrhoea Ginger tea , which may help with nausea (peppermint tea may help some people but can worsen reflux in others) Practical eating strategies : Eat smaller portions spread across 56 meals daily rather than three large meals Allow adequate time between eating and lying down (minimum 23 hours) Introduce new foods gradually to identify personal triggers Maintain a food and symptom diary to establish patterns Consider soluble fibre (e.g., oats, psyllium) once acute diarrhoea resolves It's important to note that individual responses to foods vary considerably
Your bodys response: Well monitor how you respond to the medication and make adjustments as needed
Cotton and bamboo tend to be best tolerated
