Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
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At the Crohn’s and Colitis Congress, an 8-week study was presented showing promising results in using low doses of IL-2 in treating moderate to severe UC. IL-2 or, aldesleukin, is a drug commonly used for melanoma (skin cancer) and RCC, a type of cancer that starts in the kidneys. The medicine works by targeting specific … Read more
Happy Memorial Day! This watermelon slushy is the perfect ode to summer with its tropical and refreshing flavors. Packed with electrolytes, the sweet frozen watermelon is the quintessential backdrop for bright citrus and cool mint with a hint of toasted coconut. Be sure to get coconut water without any added sugars or preservatives. Alternatively, if … Read more
This baked bean recipe is everything you want from an SCD side dish! Sweet, spicy, slow cooked, and served hot or cold it pairs perfectly with just about everything. From grilled Portobello to brisket it’s got you covered. Be sure to soak the beans for the full 24 hours, or they will take much longer … Read more
Pickling refers to a specific process of preserving food through a brine or vinegar solution. The resulting product is protected from bacteria, and the vinegar helps slow the spoiling process. This keeps the pickled food good for a much longer period of time, a major advantage before refrigeration. The technique of pickling to preserve food … Read more
When living with IBD it’s sometimes hard to know what to eat that your gut will tolerate, especially during a flare. While everyone has a different tolerance for certain foods, I have found eight foods that are generally well tolerated in people with IBD, myself included. When I am having a flare these foods along … Read more
These dill pickles are cool, crisp, tart, and easy! Cold pickles are one of the many joys of summer for me. My grandparents pickled just about everything from their garden and kept the jars in their cellar. I loved seeing all the colorful jars lining the walls, and remember the cellars’ fresh earth smell. There … Read more
There are two very different schools of thought when it comes to BBQ sauce; tomato base and sweet or vinegar base and spicy. Growing up in the Midwest so close to Tennessee, I have a soft spot in my heart for tomato base and sweet BBQ sauces. It wasn’t until Culinary School in North Carolina … Read more
Chronic fatigue and IBD are commonly seen together, with almost 50% of patients experiencing it in some way, according to a 2019 study. To put it into perspective, 800,000 Americans alone have chronic fatigue and IBD. Chronic fatigue is also something I have personally dealt with over the course of my UC, and something I … Read more
In a recent meta-analysis of almost 300 trials, researchers found a correlation between dual biologic or small molecule therapy and a reduced need of surgery in refractory IBD. Refractory IBD is simply Crohn’s or Colitis that is defined as persistent and acute and has not responded well to anti-inflammatory therapies. At Weill Cornell Medicine in … Read more
To me, nothing pairs with BBQ better than coleslaw. Creamy, crunchy, and cool coleslaw brings the perfect balance to the tang or spice of whatever kind of BBQ sauce you happen to be enjoying. The slaw dressings base is made of mayonnaise. My mayo recipe is ‘extra creamy’ because it adds an additional egg yolk. … Read more