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9780452279766

New Eating Right for a Bad Gut The Complete Nutritional Guide to Ileitis, Colitis, Crohn's Disease, and Inflammatory Bowel Disease

New Eating Right for a Bad Gut The Complete Nutritional Guide to Ileitis, Colitis, Crohn's Disease, and Inflammatory Bowel Disease
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  • Comments: This item shows signs of wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact , but may have aesthetic issues such as small tears, bends, scratches, and scuffs. Spine may also show signs of wear. Pages may include some notes and highlighting. May include "From the library of" labels. Satisfaction Guaranteed.

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  • ISBN-13: 9780452279766
  • ISBN: 0452279763
  • Publisher: Penguin Group (USA) Incorporated

AUTHOR

Scala, James

SUMMARY

Relief is here - in the all-new guide to eating right that relieves abdominal stress and puts you back in control of your life. Leading nutritional specialist Dr James Scala has completely revised and updated his classic handbook, Eating Right for a Bad Gut, to include the latest breakthroughs in treating ileitis, colitis, Crohn's disease, nervous stomach, and inflammatory bowel disease (IBD). By following Dr Scala's drug free diet and nutrition program, millions of sufferers will find relief from the pain and embarrassment of living with these 'bad gut' diseases. In this accessible guide, he offers reassuring, step-by-step guidance on: bull; Developing a personal testing program to identify foods that cause, aggravate, or relieve flare-ups bull; Keeping a food and lifestyle diary bull; How food allergies affect IBD bull; Vitamin and mineral supplements - and their recommended dosages bull; Techniques for stress reduction and overall fitness bull; Specific cooking methods that can prevent flare-ups bull; IBD and children ...and much more.Scala, James is the author of 'New Eating Right for a Bad Gut The Complete Nutritional Guide to Ileitis, Colitis, Crohn's Disease, and Inflammatory Bowel Disease' with ISBN 9780452279766 and ISBN 0452279763.

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