Live diet recipes to help people with inflammatory bowel disease

That day, it’s dress rehearsal in the pretty kitchen of Eric Balez, “patient-expert” (1) of the François-Aupetit association (2).

The video studio was set up on a corner table, a stone’s throw from the fridge and the front door. Camera cables wind their way to the living room and the spotlight is on the cucumbers and zucchini in season. A real film set that gives a “little hollow” in the middle of the morning.

The Laurentin is preparing the launch of a new project: live cooking classes adapted to inflammatory bowel diseases (IBD). The first show will air on June 24.

Eric Balez and Isabelle Agostinelli, “patient-experts” from the François Aupetit association will host a cooking show for people with inflammatory bowel disease (IBD). Picture SO.

In this innovative project of recipes adapted to IBD, he is joined on the set of the show by Isabelle Agostinelli who is also the association’s “patient-expert”. The objective will be to offer an appointment every quarter.

“Food is a subject very little mentioned by doctors, remarks Eric Balez. Often, gastroenterologists take care of the disease and the treatments but there is no support concerning the dietary part.”

However, IBD can impact diet. Indeed, in acute period (these diseases evolve by flare-ups), abdominal pain, release or bloating disrupt the daily lives of patients. The doctor can then prescribe a diet without residue, that is to say, without fiber in order to limit irritation of the digestive tract.

Often the patients see their doctor again six months later. They have kept the residue-free diet and they no longer dare to eat normally for fear of getting flare-ups. They start to avoid meals with friends and they become dissociated”regrets Eric Balez.

And to insist on the fact that food deprivation is in no way the solution: “The low-fiber diet helps relieve digestive symptoms but does not prevent the onset of an inflammatory flare-up.”

On set, Isabelle Agostinelli brought her expertise as a dietitian. “The goal is to help patients gradually reintroduce food. For example, for the cucumber to be more digestible, it is enough to break the fibers by mixing it. For the zucchini, you can seed it, peel it and then cook it. There are simple tricks to avoid pain.

Courses given by “patient-experts”

Over the shows, Eric Balez and Isabelle Agostinelli bring a little of their experience to the plates. It must be said that the two “hosts” of the cooking show have themselves experienced many difficulties related to their illness.

Suffering from ulcerative colitis (UCH) since the age of 14, Eric Balez has overcome three cancers. Isabelle Agostinelli became RCH at the age of 24 and had to follow a fiber-free diet for several years.

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The live broadcast will be part of a vast program to popularize MICI, launched in 2017. That year, Eric Balez created the online platform “MICIconnect” with the help of the François-Aupetit association. .

Fatigue, diet, treatments, biotherapies, social rights, insurance, pregnancy… explanatory sheets make it possible to popularize information about these diseases, and today, more than 10,000 people are registered.

A year ago, Isabelle Agostinelli imagined – on the “MICIConnect” platform – “e-support” workshops. “We created these videoconference workshops around several themes: microbiota, diets, digestive discomfort, reconnection to the body…”

The live cooking classes will be “the icing on the cake” and will be able to apply the themes mentioned during the support cycles.

1. The term “patient-experts” refers to patients trained in therapeutic education and whose experience can be used to help others.

2. The François-Aupetit association, also called “afa Crohn RCH France”, is a French association created in 1982. Its objective is to overcome Crohn’s disease and ulcerative colitis.

See you on June 24 at 6:30 p.m.

The first live cooking show will air on Friday, June 24 at 6:30 p.m. For his first meeting, Eric Balez and Isabelle Agostinelli will offer to cook a cucumber gazpacho and a zucchini crumble.

Participants could ask their questions via live chat. This first workshop addressed the issue of the reintroduction of foods, especially raw vegetables.

Information and registration on the following link:

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What are “MICIs”?

Inflammatory bowel diseases (IBD) include Crohn’s disease and ulcerative colitis (UC), two diseases characterized by inflammation of the lining of the digestive tract. They concern 250,000 patients in France (10 million worldwide).

In Crohn’s disease, this inflammation can be localized at all levels of the digestive system, from the mouth to the anus. But, it is at the level of the intestine that we find most often. In ulcerative colitis (UC), the inflammation is localized to the rectum and colon.

These are chronic illnesses, ie long-term illnesses. They evolve by periods of relapses interspersed with periods of remission.


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