Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
History & Origins: Bone broth has been made for millennia as a way to get nutrients out of otherwise non-consumable parts like hooves, knuckles, and bones. While bone broth has been consumed seemingly since the dawn of hunters and gathers, about 2,500 years ago is the first written mention of bone broth in Chinese medicine. … Read more
History: The age-old question of which came first the chicken or the egg still holds true, as no one really knows for sure. What we do know is that people have been eating eggs since before 7500 B.C. in Southeast Asia and India. By 2000 B.C. the domestication of the chicken began, starting what we … Read more
Cheeses’ History: Cheese is arguably one of humanity’s greatest culinary inventions and has been around since about 1,200 B.C. The first cheese was rather salty and sour. Think feta or rustic cottage cheese. As sheep became more domesticated, cheese became more popular. A common enzyme used to make cheese, Rennet, is naturally present in the … Read more
Honey’s History: Honey has been around essentially since the dawn of time, although the first written records of it don’t appear until Ancient Egypt in 5500 B.C. Honey was so important to Egyptians in fact that it was not only used as currency, food, and medicine, but it also made its way into their wedding … Read more
At the 2021 Crohn’s and Colitis Congress, a randomized clinical trial was presented by the University of Pennsylvania. This trial showed remission of Crohn’s by following the Specific Carbohydrate Diet or the Mediterranean diet. In fact, 47% and 44% percent achieved remission after six weeks respectively. Not only were inflammation levels lowered, checked by C-reactive … Read more