"Good" or "Bad" foods.

[kiny]

Does it make sense to classify foods as bad or good without knowing the complete daily diet of a person.

For example, if you ask someone if a soda can high in sugar is bad for you, most will instinctively say yes. But when that person hasn't eaten a single carb that day, a can of soda is probably a pretty good way to get the carbs he needs.

When you ask someone if fatty foods are bad for you, people will again classify them as bad, because they have this notion, drilled into them by watching and reading about weight loss, that fat must be bad. Even though when you ask those same people they will say olive oil is healthy, and it's pure fat.

Wouldn't it be better if someone said "I take in X calories, X of them in fats, X in protein, X in carbs, I want X of micronutrient A, X of micronutrient B"

And try to find what a crohn diet would actually look like.....so it has the right amount of calories from balanced sources of energy, taking into account what the ileum can uptake, maybe high in vitamin D, high in anti-inflammatory, good omega 3 to 6 balance, etc

Why are we relying on diets that have nothing to do whatsoever with crohn, many are weight loss diets...why would we want a weight loss diet.

Instead of following diets that have nothing to do with crohn, and classifying foods as bad or good without knowing the full picture of what that person is actually consuming, and throwing darts at what might have caused a flare, shouldn't we or someone try to make something that actually made some sense and was actually made to work specifically for crohn.

There's a notion of "everyone has a different trigger". I think the reason everyone has a different trigger is because often people don't know what food actually triggered a flare or if it had even anything to do with it. The diet shouldn't be completely different from one person to the next, it should convert to something that's quite similar from person A to person B, if there are trigger foods, they should all be somewhat in the same category and have the potency to have an effect on someone with crohn. There's some foods that many seem to have issues with like tomatoes and spices. Those make sense, since there is real inflammatory component in them, but I think the idea that everyone has a different trigger food, just stems from guessing, and not knowing if the food was related.

 

[Slim Johnson]

That is a fine idea. The only issue I could see would be the specific, individual needs of the patient/individual dealing with CD.

I think we are in consensus that some foods work for one of us, and at the same time, be terrible for another. Like the thread on potatoes, for an example.

I am not saying that this is a bad idea, actually I think it's fantastic. I do think it would be difficult to ascertain the needs of the whole, while accommodating the few.

I for one, have moved to eating as much organic food as possible. IMO, it is the best way (short of growing your own food)to avoid ingesting GM products. I also don't avoid butter, or oils; provided they are organic.

 

[KWalker]

I completely agree with you kiny. Like I always say, I think the reason I can tolerate foods such as fast food is because the rest of the time I do eat healthy. Of course my crohns would probably be worse if that's all I ate was greasy food but I don't think anyone else can tell a different person what they can and can't eat without knowing much more atleast.

 

[Slim Johnson]

There's a notion of "everyone has a different trigger". I think the reason everyone has a different trigger is because often people don't know what food actually triggered a flare or if it had even anything to do with it.

A food journal is a great way to eliminate/isolate foods that are triggers.

The diet shouldn't be completely different from one person to the next, it should convert to something that's quite similar from person A to person B, if there are trigger foods, they should all be somewhat in the same category and have the potency to have an effect on someone with crohn.

This I agree with to an extent. Allergies, and sensitivities will be different from person to person. While we may in be consensus on a few items, there will be many more that we won't agree on. Fast food could be one example. Potatoes, onions, MSG, and tomatoes would be a few more. I have no problem eating tomatoes. Onions on the other hand..

There's some foods that many seem to have issues with like tomatoes and spices. Those make sense, since there is real inflammatory component in them, but I think the idea that everyone has a different trigger food, just stems from guessing, and not knowing if the food was related.

I would dare to take this a step farther, and work to include food additives.

For the last year and a half or so, I have moved mostly into eating organically. Before my surgery, I had so many food sensitivities that I had been reduced to eating yogurts, coldcut sandwiches, and drinking soymilk in lieu of eating. Most everything else I ate would aggravate my relentless flare.

Post-op, I am eating >80% homemade meals, made from scratch. I make my own meals, and desserts. This way I can avoid many of the food additives that are present in ready to eat meals, and fast food.

Another thing to consider, how much time are people willing to put into their food. A meal can easily take over an hour to prepare, and that's just one meal. I feel like our society has become lazy when it comes to nutrition, and this contributes to our condition (again, I think this is a great idea) as well as our ignorance to the importance of proper nutrition.