It is becoming increasingly apparent that our dietary choices play a significant role in the development of many of the symptoms that lead patients to present to physicians. Changes in our dietary choices are beneficial for reducing or eliminating symptoms while also helping to maintain adequate nutritional intake during episodes of illness, thus speeding recovery and improve overall well-being.

Below are a selection of diets recommended for specific conditions listed. 

Dr. Motola works very closely with highly rated and well trained nutritionists:

Registered Dietician Carolina (Carol) Guizar at Eathority provides quality care, is a FODMAP expert, and accepts some major insurances. 

  • "Eathority is a Manhattan-based private nutrition practice founded by Carolina (Carol) Guizar, a Registered Dietitian Nutritionist. Carol believes life is not about extremes, so neither is Eathority. You will learn to embrace a balance of Eat to Live and Live to Eat to optimize your health while not feeling deprived."

 


   

 

 

Gastroenteritis 

Gastroenteritis, or the stomach flu, is caused by swallowing certain viruses, which travel through your system and inflame the linings of your stomach and intestines. This inflammation can increase the speed with which food moves through your digestive tract. As a result, you may experience fatigue, diarrhea, cramps, nausea and vomiting. Supportive measures may help you get better sooner.


fodmaps.jpg

IBS: Low FODMAP diet.

FODMAPs are Fermentable, Oligosaccharides, Disaccharides, Monosaccharides and Polys (sugar alcohols) that are poorly absorbed in the small intestine. They are osmotic, meaning they pull water into the intestinal tract. When consumed in excess, they may be fermented by intestinal bacteria, which can lead to gas, bloating, cramping and/or diarrhea and other symptoms common with Irritable Bowel Syndrome (IBS). Eliminating dietary FODMAPs might alleviate these symptoms. For a comprehensive list of which foods are low and high in FODMAPs, please click here. In addition to what is listed, raw, unsalted nuts and seeds (except for pistachios) are allowed in appropriate serving sizes (2 Tablespoons). Follow the low-FODMAP diet for 6 weeks. After this, if symptoms have resolved, you can add foods back in one at a time to identify your ‘trigger’ foods. Please schedule an appointment with our dietitian to oversee this ‘challenge phase’. Low FODMAP Meals and Snacks: • Scrambled eggs with spinach and feta • Oatmeal topped with sliced banana, almonds and brown sugar • Lactose-free yogurt with strawberries and crushed walnuts • Rice pasta with chicken, tomatoes and zucchini • Sliced turkey on a gluten-free wrap with lettuce, tomato, Swiss cheese, and mustard • Quesadilla with corn tortilla and cheddar cheese


Celiac Disease

Gluten is a protein found in wheat, barley, rye, triticale, malt and some oats. A gluten-free diet is used to treat Celiac Disease and may be considered in patients thought to have a gluten sensitivity or diarrhea predominant irritable bowel syndrome. A gluten-free diet helps control signs and symptoms and prevent long-term complications; it is the only treatment for Celiac Disease.