RUDI STURLESE

Food, Constipation & Hemorrhoids

www.fresh-hemorrhoid-cure.com

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Copyright © Rudi Sturlese 2008 Dotrix Pty Ltd

All rights reserved by the author. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical,

photocopying, recording or otherwise, without the prior written permission of the author.

http://www.fresh-hemorrhoid-cure.com/

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DISCLAIMER

Although every effort has been made in writing this E-book. We/I am not responsible for any liabilities for any errors, misinterpretations, or any damages or injuries arising from the contents of this E-book or any links provided in this book as I am not a medical professional only a passionate sufferer. The information provided is for educational purposes only and does not substitute any medical diagnosis or medical treatment.

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Table of Contents PREFACE .............................................................................................. 4 CONSTIPATION IS THE MAIN CAUSE OF HEMORRHOIDS ....................................... 5 YOU ARE WHAT YOU EAT........................................................................... 6

FIBER FOODS ...................................................................................... 6 NON-FIBER FOODS ............................................................................. 11

FIBER DIET ......................................................................................... 12 DIGESTIVE SYSTEM ............................................................................... 14 EXERCISE ........................................................................................... 17 WATER .............................................................................................. 17 SOFTENERS ......................................................................................... 18 COLON CLEANSE ................................................................................... 19 FIBER RECIPES ..................................................................................... 20

LENTIL SOUP: ................................................................................... 22 PASTA AND BEANS: ............................................................................. 23 BROAD BEAN AND POTATO GRATIN: ......................................................... 24 BORLOTTI AND RED LENTIL DHAL: ........................................................... 25 PEA AND HAM SOUP: ........................................................................... 26 BEETROOT AND POTATO MASH: .............................................................. 27

FOODS TO AVOID .................................................................................. 28 CONCLUSION ....................................................................................... 29

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Food, Constipation & Hemorrhoids

Preface As constipation is one of the main causes of hemorrhoids, I would like to enhance this topic further. Therefore, this book goes into more detail on how to treat and even prevent constipation, so that you can better understand the subject and in turn you will be able to master the art of constipation. Your diet is probably the most important factor to consider when dealing with constipation. With this in mind, I have included a lot of useful information about what to eat and what to avoid. There are also some tasty recipes to try that really help to get your digestive system in great shape.

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5

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Food Description Quantity Fiber (gm) A Almonds 1 cup 3.85 Apples with skin 1 med 3.30 Apricots 1 raw 0.70 Artichokes 1 med 6.50 Asparagus 1 cup 2.90 Avocado 1 med 3.20 B Banana 1 med 3.10 Barley - Pearled Cooked 1 cup 6.00 Beans Baked Black - cooked Lima - cooked Red & White

1 cup 1 cup 1 cup 1 cup

10.40 15.00 13.20 13.10

Blackberries 1 cup 7.60 Blueberries 1 cup 3.50 Bran 1 cup 4.20 Bran All Flakes 1/2 cup 8.80 Breads White Boston Brown Cracked Wheat Pumpernickel Rye Whole Wheat

1 slice 1 slice 1 slice 1 slice 1 slice 1 slice

1.00 2.00 1.40 2.10 1.90 1.90

Broccoli 1 cup 2.30 Brussels Sprouts 1 cup 4.10 C Cabbage 1 cup 1.60 Carrots 1 med 2.00 Cauliflower 1 cup 2.50 Celery 1 cup 1.90 Cashew Nuts 1 cup 1.98 Chestnuts roasted 1 cup 7.30 Coconut 1 cup 3.40 Corn – cooked 1 ear 2.20 Cranberries 1 cup 8.00

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Food Description Quantity Fiber (gm) D Dates 1 cup 14.20 E Eggplant – cooked 1 cup 2.50 Endive salad 1 cup 1.50 F Farina 1 cup 0.20 Figs 1 med 2.00 G Grapefruit 1 med 1.60 Grapes 1 cup 1.40 H Honeydew Melon 1 cup 1.40 L Lentils 1 cup 15.6 Lettuce – iceberg 1 cup 0.70 M Mango 1 cup 3.00 Mushrooms 1 cup 0.80 N Nectarines 1 med 2.30 Noodles – egg 1 cup 1.80 O Okra – cooked 1 cup 4.00 Olives – canned 5 lrg 0.70 Onions 1 cup 2.20 Oatmeal 1 cup 4.00 Oranges 1 med 3.10

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Food Description Quantity Fiber (gm) P Papayas 1 med 5.50 Peaches 1 med 1.50 Pears 1 med 5.10 Pineapple 1 cup 2.20 Plums 1 med 0.90 Potatoes – baked 1 med 2.30 Pumpkin – cooked 1 cup 2.70 R Radishes 1 med 0.10 Raisins 1 cup 5.40 Raspberries 1 cup 8.00 Rice Brown White long grain

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3.50 2.40

S Sauerkraut – Canned 1 cup 5.90 Seaweed Kelp 2 tbsp 0.10 Sherbet Orange ½ cup 2.40 Soybeans – Cooked 1 cup 10.30 Spaghetti 1 cup 2.30 Spinach – Cooked 1 cup 4.30 Squash 1 cup 1.20 Strawberries 1 cup 3.30 Sweet Potato – Baked 1 med 4.80 T Tomatoes – red 1 med 1.50 W Watermelon 1 cup 0.60

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1

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Here is a list of other things you can do to help your digestive system. Eat while sitting down. Eat in pleasant surroundings. Eat foods at room temperature. Eat only when hungry. Eat juicy foods prior to concentrated foods. Eat raw foods prior to cooked foods. Do not eat when angry or worried. Do not eat when in pain or when emotionally upset. Do not eat when tired or immediately after hard work. Do not eat when feeling fear or anxiety. Do not overeat.

Finally a good way of telling if you are eating the correct diet is by looking at your stools in the pan. A correct stool should be a long, fat, soft piece, rather like a sausage. It should be of a medium to dark brownish color, and it should sink to the bottom of the pan. Here is an example of how stools can be affected by the foods we eat. If, for instance, you eat too many carrots, then the stools will tend to be very light orangey brown. If on the other hand you eat too much spinach, your stools will tend to be very dark greenish brown. If your stools come out one small piece at a time, this means that you are very constipated. If your stools are two colors, this means that you are not digesting your food correctly and thus the food is not being absorbed properly. I keep my stools rather soft and lumpy due to the stool softener that I add to the fiber in my diet. Remember: “What you put in is what you get out.”

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Types 1 and 2 indicate constipation with 3 and 4 being the "ideal stools" especially the latter, as they are the easiest to pass and 5-7 being further tending towards diarrhea or urgency. The ‘Bristol Stool Scale’ or ‘Bristol Stool Chart’ is a medical aid designed to classify the form of human feces into seven categories. It was developed by Heaton and Lewis at the University of Bristol and was first published in the Scandinavian Journal of Gastroenterology in 1997. The form of the stool depends on the time it spends in the colon.

The above table Bristol Stool Scale was taken from Wikipedia free encyclopedia.

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7

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as a dhow yoAgain, suites stools Just opreferaif it canis thus

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1

Howev

Anotheprunescinnam When licorice Howevof the

ver, here a

Carrot, CeStrawberrStrawberrRaspberryOrange, and AppleKiwi and ABlueberry

er good ds togethemon for ex

your swee is known

ver, if you following

are some n

elery, Beetry and Kiwry and Appy and PearBeetroot,

e Apple and Apple

dessert recer in a xtra flavor.

eet tooth n for its pr

feel like tmouthwat

nice comb

troot and wi ple rs Pineappl

e

cipe is tolittle wat.

plays up operties a

trying somtering reci

inations th

Apple

e, Celery

o cook aper, addin

during ths a laxativ

mething a lpes.

hat I recom

y, Carrot

ples and ng some

he day, eve.

ittle more

mmend try

eat licorice

e complex,

ying.

e sweets

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or sticks;

o at some

;

e

Lenti l (Serves

Boil lenonion Cook, tomato Now trCook fthick, d Serve

Soup: s 4)

50g butte½ onion, 2 medium2 sticks of1 carrot, c1 clove ga300g of leovernight 100g canncrushed 2 rashers 2 teaspoo1 teaspoo8 teaspoo

ntils in twoand garlicstirring o

oes. Cook,

ransfer all for about dilute with

with grate

r chopped

m leeks, chf celery, cchopped carlic, crushentils, soak ned tomat

of bacon ons salt on chicken ons Parmes

o liters of c. Melt buton medium, stirring u

the aboveone hour,h some ch

ed Parmes

hopped coahopped co

coarsely hed ked in wat

toes, drain

stock powsan chees

salted watter in a mm heat ununtil the ve

e ingredie or until licken stoc

an cheese

arsely oarsely

ter

ned,

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ater. Meanmedium-sintil the onegetables

nts into thentils are

ck powder

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while, choized pan. nions are are soft.

he pot with cooked. A and water

op bacon fAdd baco soft. Add

h the lentiAt the endr.

finely, togn, garlic ad celery,

ils, mixingd, if the so

ether withand onion.leeks and

together.oup is too

22

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h . d

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3

Pasta (Serves

Melt buCook, choppe Add bocontinuparsley Serve

and beans 4)

400g borldried, soa50g butte½ onion 1 clove ga1 celery s2 roma to2 liters of 200g past1 pinch fr8 teaspoo

utter in larstirring u

ed tomato

oiling stocue cookingy.

with grate

ns:

otti (red &aked overnr

arlic tick, chop

omatoes chicken sta, ditalini esh parsle

ons Parmes

rge pot. Antil oniones and bo

ck water. g for anot

ed Parmes

& white) benight

ped coars

tock ey san chees

Add onion, is soft. D

orlotti bean

Simmer gther 20 m

an cheese

eans,

ely

e

garlic andDrain borns to pot.

ently on linutes unt

e on top.

d celery, alotti beanMix for 5

low heat ftil pasta is

ll choppeds and waminutes.

for 1½ hos cooked.

d. sh thorou

ours. Add Add finely

ughly. Add

pasta andy chopped

d

d d

Broad (Serves

Boil, sthen rlarge p Melt buheat agarlic, Combisauce and ba

Bean ands 6)

1Kg broad5 medium30g butte2 tablespo2 cups (502 teaspoo1 clove ga1/3 cup (42 teaspoo1 tablespo

team or mremove anpan of boil

utter in a nd gradua cheddar a

ne beans over vege

ake, uncov

d Potato

d beans, sm (1Kg) po

r oons plain00ml) milk

ons chickenarlic, crush40g) grateons choppeoon grated

microwavend discarding water,

small panally stir in and half th

and potatoetables. Scvered, in m

Gratin:

helled otatoes

flour k n stock pohed ed cheddaed fresh thd Parmesa

e beans und outer sk, uncovere

, add flourmilk until

he thyme,

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ntil tenderkins. Cut ped, until ju

r, and stir mixture b and cook

hallow 1.5mbined Paoven abou

r. Drain apotatoes iust tender

over heatboils and t for 1 min

5-liter (6 crmesan an

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t until bubhickens. Sute.

cup) ovenpnd remainutes or unt

h under copieces an

n.

bbling. RemStir in stoc

proof dish,ning thymetil browned

old water,nd cook in

move fromck powder,

, and poure over topd lightly.

24

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5

Borlot(Serves

Heat gfragranStir in and betender Just bsprinkl

t i and Res 6-8)

2 tablespo1 tablespo½ teaspoo3 teaspoo10 curry l2 medium3 cloves g1 tablespo1 small fre1 tablespo1 teaspoo2 x 400crushed 2½ cups (1 cup (201 Kg borlo1/3 cup (8¼ cup cho

ghee in a lnt. Add on ground seans and r.

efore servle with rem

d Lenti l D

oons gheeoon black on black o

ons cumin eaves, tor

m (300g) ogarlic, crusoon gratedesh red choon grounon ground 0g can

(625ml) ve0g) red leotti (red &80ml) creaopped fres

large heavnions, garlpices and cook, cov

ving, stir maining co

Dhal:

e mustard s

onion seedseeds

rn onions, choshed d fresh ginhili seededd coriandeturmeric tomatoes,

egetable sntils, rinse

& white) beam sh coriand

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vered, ove

in cream oriander le

seeds s (kalonji)

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and half eaves.

)

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ned,

led

k seeds anand cook, 1 minute.

at for abo

the coria

nd curry le stirring, u Add tomut 1 hour

nder. Whe

eaves, stiruntil onionatoes, sto

r or until

en heated

rring, untis are soft.

ock, lentilsbeans are

d through,

l . s e

,

Pea an(Serves

Heat thlow hetranslu Add thliters) coverevegeta Stir ochasn’t Season

nd Ham Ss 6-8)

1 tablespo2 onions, 2 carrots, 2 sticks ce1 parsnip,1½ cups (1 teaspoo2 teaspoo1 ham hocsmaller pi

he oil in aeat for tenucent.

he split peof hot wa

ed, for 2½ables and s

ccasionally fallen awa

n well with

Soup:

oon oil diced diced elery, dice, diced (330g) greon black peons dried tck (850g) eces

large pann minutes

as, peppeater. Slow

½ hours, osplit peas

y. Removeay. Chop a

h salt and

ed

een split peppercornshyme leav cut into

n and add , or until

ercorns, thwly bring t

r until moare very s

e the boneany large p

pepper as

peas s ves

the onionthe veget

hyme, the o the boil

ost of the soft.

e from thepieces and

s necessar

n, carrot, ctables hav

pieces of , reduce tmeat has

e pan, puld return to

ry.

celery andve softene

ham hocthe heat t fallen off

ling off ano the pan.

parsnip. ed and the

k and eighto low andf the bone

ny of the

Cook overe onion is

ht cups (2d simmer,es and the

meat that

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7

Beetro(Serves

Boil, stpeel wremain

oot and Ps 4-6)

4 medium3 medium2 tablespo½ teaspoo50g butte team or mhile warm

ning ingred

otato Ma

m (650g) bm (600g) poons creamon sugar r

microwave . Coarselydients unt

sh:

beetroot potatoes m

beetroot ay chop beeil pureed.

and potatoetroot and

oes, separ potatoes,

rately, unt, blend or

til tender. process w

Drain, with

Foods

The fohemor

After rshouldarea. ESimilarswallowwhen p For pethe str

s to avoi

llowing lisrrhoids.

Hot spicesPepper, aSeeds, all

recovering still limitEating therly the smwed wholepassed.

ople that rength. In

id

st of foods

s all typesll types inc smaller ty

g from a b their quase foods tmall type e. This co

eat hot fo other wor

s must no

including cluding blaypes inclu

bout of heantity, as oo much a of seed ombination

oods as a rds, how h

ot be eate

chilies, cuack, whiteding sesam

emorrhoidthe hot spand too ofis hard t

n with a

staple diehot is the c

n at all w

urry powde etc. me, caraw

ds, you mpices and ften could to masticadry stool

et every dcurry?

when suffe

ers etc.

way etc.

ay eat th peppers t damage tate prope could cau

day, they s

ring from

hese foodstend to hehe veins a

erly, and use an an

should cut

a bout of

s, but youeat up theagain. many arenal fissure

t down on

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Conclusion

The above information is the step-by-step guide to preparation of the stools, making it the first part of the whole process. The second part you will find in Hemorrhoids Made Easy with Fresh Hemorrhoids Cure book. The second part is the actual process to follow on the toilet, which is just as important as the stool preparation part. Plus it covers the actual treatments for the various types of hemorrhoids. It is very important that you get your stools to the correct consistency to get rid of hemorrhoids and live hemorrhoids free. Therefore, read this book and understand it well. It is also very important to understand the second part well to make the whole process work correctly. If you make a mistake with either the first or the second part of the evacuation process, you will most definitely cause hemorrhoids. Alternatively, if you are already suffering from hemorrhoids, you will prevent the cures from working. The hemorrhoids will deteriorate further instead of healing. Should this happen to you, simply go back to the beginning and start the whole process again. A final important thing I must mention is that you should have patience and persistence with the above-mentioned procedures. Keep at it until you master them, and once you master them, they will work. The result will be a life completely hemorrhoids free. The other book is available from the following link: http://www.fresh-hemorrhoids-cure.com/hemorrhoids-e-book.html

“Energy and persistence conquer all things.”

Benjamin Franklin