George Krucik, MD, MBA
Ulcerative colitis is a condition that affects more than 500,000 Americans, according to the University of Maryland Medical Center. This condition is characterized by chronic inflammation of the lining of the large intestine, and can produce ulcers along the walls of the rectum and large intestine. Common symptoms include abdominal pain, diarrhea, bloody stools, joint pain and weight loss. Although diet cannot cure ulcerative colitis, juicing may help relieve symptoms and enhance healing.
Choose antioxidant fruits, such as blueberries, tomatoes and cherries, advises the University of Maryland Medical Center. The antioxidants in these foods, which include vitamins C and A, may help prevent free radical damage to your cells, including those that make up the lining of the intestine, writes Phyllis Balch in her book "Prescription for Nutritional Healing." This may prevent irritation of intestinal ulcers that can cause abdominal cramps and diarrhea.
Add fresh strawberry juice. Strawberries are rich sources of vitamin K. This may help reduce bleeding from intestinal ulcers.
Include 1 cup of low-fat or fat-free milk per 2 cups of juice. Ulcerative colitis typically limits absorption of calcium through intestinal walls, which can lead to a deficiency of this mineral, according to Balch. If you are allergic to dairy, substitute soy milk.
Add 1 tbsp. of flax seeds per cup of fresh juice, and blend. Balch reports that flax seeds are rich sources of essential fatty acids, which protect the lining of your intestines and promote cellular repair. If you do not like the texture of ground flax seeds, substitute 1 tbsp. of flax oil.
Juice fresh carrots and add to fruit juices. Carrots are rich sources of pyridoxine, also known as vitamin B-6. This vitamin improves your digestive system's ability to break down and metabolize fats, carbohydrates and proteins, which are necessary for energy and cellular repair.
- University of Maryland Medical Center: Ulcerative Colitis
- "Prescription for Nutritional Healing"; Phyllis A. Balch, C.N.C et al.; 2010