INTRODUCTION

According to Traditional Chinese Medicine, diarrhea may be caused by eating spoiled foods or foods that are too hot or too cold, over-eating or excessive consumption of cold, greasy or sweet foods. It may also be caused by worry, excessive mental work, working long hours associated with irregular eating or physical overwork. Any chronic illness also weakens the Spleen and may lead to diarrhea. In Chinese Medicine diarrhea can be a manifestation not only of Spleen Qi Deficiency but of Damp Heat, Dampness and Kidney Yang Deficiency. To find out more about these conditions you may read articles on Spleen Qi Deficiency, Damp Heat, Dampness and Yang Deficiency on our website. We hope you find the information in this article useful.

USEFUL FOODS

Eat rice (rice helps to form stools), barley broth, garlic, leeks, string beans, eggplant, sunflower seeds, umeboshi plum, crab apples*, olives, aduki beans, mung beans, sweet rice, button mushrooms, yams, carrots, guava, persimmon, whole wheat, buckwheat, eggs, chicken, oat bran, rice bran, yogurt and soured products. A high-fiber diet is important; but, when increasing fiber consumption, also increase intake of liquids. *Not recommended for people with constipation.

For “Cold” Diarrhea: Red, black or cayenne pepper, cinnamon bark, nutmeg, chestnut and chicken eggs. Dissolve 7 grams of dried ginger in warm water and drink once a day.

For “Hot” Diarrhea: Millet congee, tofu, mung beans, persimmon, pineapple, herb teas of raspberry leaves, marjoram, peppermint or nettle leaves. Avoid nutmeg if you have hot diarrhea.

FOODS TO AVOID

· Coffee, unripe fruits, spoiled or rancid foods, honey spinach, apricots, plums, sesame seed oils and any foods that are difficult to digest.

· Be careful about taking too much vitamin C as it is known to cause diarrhea. Typically more than 6 grams will cause diarrhea.

· Avoid dairy products, as diarrhea causes a temporary loss of the enzyme needed to digest lactose. Limit your intake of fats and foods containing gluten, including barley, oats, rye and wheat.

NUTRITIONAL SUPPORT

· Charcoal tablets – Absorb toxins from the colon and bloodstream.

· Essential fatty acids – Aid in forming stools.

· Kelp – Replaces minerals lost through diarrhea.

· Potassium – Replaces potassium lost through stools.

· Acidophilus – Replaces lost friendly bacteria. Use a nondairy powder form.

· Calcium & Magnesium – Replace calcium depleted from the body.

· Vitamin D – Needed for calcium uptake.

· Carob powder – Is high in protein and helps halt diarrhea.

· Pectin – Forms a gel when mixed with water. Helps treat diarrhea.

· Garlic – Peel 2 cloves garlic (about 15 g) and crush them; add 2 teaspoonfuls brown sugar, and boil the 2 ingredients in half a cup of water. Drink the hot soup each time, 2 to 3 times daily.

LIFESTYLE AND OTHER RECOMMENDATIONS

· Try to avoid emotional stress as it can cause diarrhea.

· Drink plenty of fluids such as carrot juice, green drinks or blackberry juice as well as plenty of quality water. The prolonged loss of fluids as a result of diarrhea can lead to dehydration and loss of necessary minerals such as sodium, potassium and magnesium.

· If significant illness, such as fever or debility, accompanies the diarrhea or if it lasts for more than a few days, a physician should be consulted.

· During the acute phase of diarrhea, no food should be eaten. Instead, drink plenty of fluids, particularly dilute fruit and vegetable juices to help maintain electrolyte balance. After the acute phase, start with easily digested low-allergen foods such as soups, yogurt, cooked fruits, grated apples.

· For more information on Diarrhea please read Section E. Diarrhea in the Gastro-Intestinal Disorders article.

REFERENCES

Balch, James R, M.D., and Balch, Phyllis A, C.N.C., Description for Nutritional Healing Garden City Park: Avery Publishing Group, 1997

Kirschmann, Gayla J., and Kirschmann, John D., Nutrition Almanac, New York; McGraw-Hill 1996

Mindell, Earl, RPh., Ph.D. & Hopkins, Virginia, Prescription Alternatives, New Canaan, CT: Keats Publ, 1998

Pitchford, Paul, Healing with Whole Foods, Berkeley: North Atlantic Books, 1993

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