PDA

View Full Version : IBS & tomato sauce??


judytt7
11-12-2002, 06:46 PM
While I know that a number of foods can be blamed for exacerbating IBS -- I don't see tomato sauces listed very often. I can eat fresh tomatoes, but the last three times I had tomato sauce (marinara or on pizza), I had an IBS attack.

Thanks!

Super Sarah
11-13-2002, 04:00 AM
Not surprising really. If you think about it, the tomatoes that you are eating are natural, but the sauce is loaded with additives that your stomach is probably reacting to. Also the fact that you have had it on pizza cannot be helpful. The pizza could have added to this. I can't eat pizza at all now due to the dairy and the wheat.

judytt7
11-13-2002, 07:00 AM
I've assumed it's the fact that the tomatoes are so concentrated. There's little added to the sauce, and it's not particularly spicy. I'm surprised I don't see more mention of tomatoes due to their acidity.

We don't have pizza often, but it's only lately that it has bothered me. I have eliminated lactose and wheat/starch as causes -- don't know whether the fat content plays a role.

Thanks for your reply!

Judy Madnick

Super Sarah
11-13-2002, 11:46 AM
Yes, it could very well be the fat content of the pizza too, so that is something to bear in mind. If you have problems with dairy and wheat then you could also have problems with fat. I cannot eat food that is fatty or too rich either.

Acidity can also be a problem. If you suffer from a predominantly acid stomach, then you should be eating mainly alkaline type foods to help this.

judytt7
11-13-2002, 12:26 PM
Yes, I was reading about alkaline foods on the web last night. It's amazing what foods are included in the "high acid" category -- things I'd never think of!

Thanks . . .

Judy

Beldoc
11-14-2002, 12:02 PM
Hi Judy,

Although I know it's not on the list of 'most wanted' when it comes to food allergies and/or IBS triggers, I can assure you that after a dietary analysis the last couple of months, that tomatoes are on that red list for me as well, especially when heatened.
I've discussed it with my GE specialist some time back, and she confirms it's a common suspect food, although we have not been able come up with any decent explanation or literature result (yet:-).


[This message has been edited by Beldoc (edited 11-14-2002).]

judytt7
11-14-2002, 04:10 PM
Well, it's nice to know I'm not alone (or "misery loves company? <G> ). Today I returned the FiberCon I had purchased and bought the Metamucil wafers. I'm going to start off with one at a time and see what happens. Call me chicken, but . . . <G>

I truly appreciate the support here. Thanks for your help!

Judy