Irritable Bowel Syndrome Message Boards | Re: Which cooking spices are OK for Colitis?

Hi Gina - is this ulcerative colitis? Sometimes "colitis" is used as an old-fashioned name for IBS, when really colitis is an inflammatory bowel disease.

Either way, virtually the only spice you want to be careful with is capsicain - this is the element that gives heat to hot spices like cayenne, jalapenos, and other hot peppers. Hot peppers are actually more likely to affect upper GI disorders, but they can bother some folks with lower GI problems as well.

Garlic is an oddball - it's a member of the onion family, so not an herb or spice. Garlic is extremely good for you, but it has sulfur, which can cause some lower GI symptoms. If you finely crush/dice the garlic and cook it, the sulfur will off-gas, and it will be much more tolerable. Use small amounts of fresh garlic and see how things go - some folks are really bothered by, but most aren't as long as it's used in a high soluble fiber, low fat meal base.

Other than that, all herbs and spices are just fine. In fact, most of them are digestive aids, and will actively help folks with GI problems feel better. Fresh herbs should be finely shredded to minimize their insoluble fiber content - fresh herbs are usually very high in flavonoids and anti-oxidants, both very good for health. Cinnamon was just found to help diabetes. Ginger is great for nausea and indigestion. Fennel, peppermint, anise, oregano, and chamomile are terrific for IBS and IBD pain, spasms, gas, and bloating. Cumin and caraway are digestive aids - so is turmeric.

In other words, season your foods however you like - in general, the more herbs and spices, the better. They're much more likely to help than hurt!

Best,
Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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