The Doctor Is In: Digestive Problems & Disorders

Content sponsored and provided by Henry Ford Health System

The holiday eating train is picking up steam as it heads toward Thanksgiving, Christmas, Hanukkah and the finally the New Year.

Don't let the endless offerings of food - derail your GI health - or your holiday happiness.

From upset stomachs and diarrhea to the worsening of symptoms related to more serious health concerns, holiday temptations can take a toll on the GI tract.

Dr. Sumit Singla, senior staff, Advanced Therapeutic Endoscopy in the Division of Gastroenterology and Hepatology at Henry Ford Health System, talks about how the holidays have us doing things to our bodies that make our stomachs churn and intestines turn testy.

There are special challenges for people with conditions such as Celiac's Disease and Crohn's.  He says eating gluten-free, while a medical necessity for people with conditions such as Celiac's Disease, isn't for everyone and may in fact be nutritionally risky.

On Wednesday, join the doctor live in the chat room and ask him your questions:

Live Blog The Doctor Is In: Digestive Problems & Disorders

Bethany Thayer, Director of the Center for Health Promotion and Disease Prevention at Henry Ford Health System, demonstrates how ot make a gluten free acorn bowl.

VEGETARIAN ACORN SQUASH BOWLS
Yield: 4 bowls

Ingredients:
2 acorn squash, halved and seeds removed
1 cup quinoa, cooked
1 Tablespoon zero-trans-fat margarine, melted
2 Tablespoons dark brown sugar
1/2 cup chopped dates
1/2 cup chopped almonds

Directions:
Preheat oven to 350º F. Place halved squash on parchment-lined baking sheet, cut side down. Bake 30 minutes. Allow to cool. In a medium bowl, combine quinoa, margarine, brown sugar, dates and almonds. Divide quinoa mixture evenly between squash halves and return to oven for an
additional 15 minutes. Serve warm.

NUTRITION INFORMATION PER SERVING: 330 Calories; 11 grams Fat; 1 gram Saturated Fat; 0 mg Cholesterol; 40 mg Sodium; 56 grams Carbohydrates; 24 grams Sugar; 8 grams Fiber; 7 grams Protein; 15% Vitamin A

What are the health benefits of these ingredients?

Acorn squash: Good source of vitamin A
Quinoa: Contains protein and fiber
Dates: Contains potassium and fiber
Almonds: Good source of magnesium, fiber and protein

 


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