Diet Guidelines

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Aim for a very smooth, non-irritating and nutritious diet containing foods which reduce the amount of faecal residue and those that do not cause excessive fermentation. Tough and fibrous foods should be excluded and highly flavoured condiments which act as irritants should also be avoided. 

This is based on the 5 element colours. You must have 5 different colours of food on your plate at the start of your meal. Professor Yoland Lim has long advocated that this simple to follow guide will ensure you have all the nutritional requirements for a balanced, healthy meal, granted the mode of cooking is also healthy.  It may include some of the following:

• Boiled or steamed fish, smoked haddock, rabbit or poultry
• Crab, lobster, prawns and salmon
• Creamed tripe, rabbit or poultry
• Eggs (not fried)
• Grilled tender meat, kidneys, bacon and lean ham
• Macaroni, rice, spaghetti or vermicelli, tomato puree or simmered mince steak
• Marmite and Vegemite
• Mashed pumpkin, beetroot and young carrots
• Potatoes (not fried)
• Puree beans, flavored milk and milk puddings
• Sieved vegetable or cream soups 
• Roast lean meat 
• Vegetables – chokoes and asparagus tips

• Alcohol
• Coarse fruit fibre and unripe fruits
• Fried and fatty foods, excessively seasoned foods, heavy gravies and sauces
• Fruitcakes, pies, pastries and dried fruits
• Highly processed and packaged foods
• Highly seasoned foods such as curries, sausages, rissoles, highly seasoned gravies, stews and sauces
• Highly seasoned soups, e.g. mulligatawny and unstrained vegetable soups
• Many raw vegetables and coarse vegetables, e.g. cabbage and onions
• Mustard, pepper, spices, vinegar, pickles, chutney, mayonnaise and salad dressing 
• Nuts, jams with seeds or skin
• Strong cheeses 
• Strong tea or coffee
• Sugary and sweet drinks, even artificially sweetened. 

Balanced, nutritious diet with  diligent careful use of restricted carbohydrates and low GI (glycaemic index) foods. Reduce starch and additional sugar. 

The total amount of carbohydrate which may be taken daily is fixed by the doctor and this fixed allowance must not be exceeded. The chief carbohydrates foods are sugar, lollies, sweets, bread, biscuits, flour, jam, dried fruits, some sweet fruits, potatoes, other root vegetables, and softdrinks. Even soft drink which oconain 

Glucose and sugar being practically pure carbohydrates are to be reduced, or ideally completely cut out, as are foods rich in sugar or starch not listed in this diet, Eg sweets, pastries, cakes, sauces and gravies thickened with flour. The amount of fruit and vegetables which may be taken depends on the carbohydrate content. 

Diet to contain a liberal intake of milk, fruit and vegetables (except those listed below 'to be avoided'). Meat and fish should only be taken in the quantities listed. Ample fluid is to be taken between meals. Any tendency to overweight should be avoided and hence sugars and starchy foods reasonably restricted and adjusted according to individual requirements. Since it is believed that fat is liable to hinder the excretion of uric acid, do not used cream or fried foods.  

Rich and highly seasoned foods, meat extracts, meat soups and gravies. Sweetbreads, liver, heart and kidneys. Fish roe, herrings, salmon, sardines, whitebait, anchovies and scallops. Spinach, asparagus, strawberries and rhubarb. Yeast, alcohol and whole grain products.