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Tracie Dalessandro, MS, RD, CDN:

And have you ever thought about keeping a food symptom diary?

Russell Girolamo:

I think it's important if you're having trouble sort of figuring out what works for you and what doesn't. Get an appointment with a clinical dietician who can sort of put some ideas together for you.

Narrator:

Tracie Dalessandro is one such clinical dietician who's focused her career on helping patients with inflammatory bowel diseases, such as ulcerative colitis and Crohn's

Tracie Dalessandro, MS, RD, CDN:

and coat the vegetables with cinnamon.

Narrator:

She is not only studied in the science of nutrition and diet, but can also offer first hand advice since she is herself an ISD patient.

Tracie Dalessandro, MS, RD, CDN:

Well cooked vegetables seem to be well tolerated. I always tell patients to eat butternut squash and asparagus tips and possibly roasting and taking the skin off red peppers  so you're still getting all the nutrients from the red peppers but you're not necessarily eating them raw with the skin on them because that's where all the insoluble fibers are

Narrator:

Insoluble fibers, or those organic compounds that don't break down in the digestive system, can be especially abrasive to the lining of an inflamed gut.

Tracie Dalessandro, MS, RD, CDN:

You can be more liberal with your fiber intake when you're not in an acute flare but I would always say that seeds or nuts or popcorn are things that patients need to be careful with and skins of vegetables.

Narrator:

For WebMD, I'm Damon Meharg