Tag Archives: C. diff nutrition

Flavored Ice Cubes That Can Be Made At Home


A note from the Registered Dietician

Fill  a ice cube tray with organic coconut water and then fill another ice cube tray with freshly squeezed orange juice and/or a store bought apple juice which can be added into smoothies for additional nutrition.

The juice cubes are also great to add into a glass of water for added nutrition and taste.


C. diff. and Healthcare-Associated Infections Discussed Live on C. diff. Radio



C Diff Foundation, Sponsor, with Founder            Nancy C. Caralla, Executive Director and               Dr. Chandrabali Ghose, Chairperson of the Research and Development Community will be broadcasting live on Tuesdays delivering the most up-to-date information pertaining to a leading super-bug/ Healthcare Associated Infection (HAI),  C. difficile, with additional HAI’s, and a variety of related healthcare topics.

Topic experts will be joining your hosts to discuss prevention, treatments, clinical trials, and environmental safety products on a global level.

Tune in Tuesdays beginning March 3rd at 11 AM Pacific Time (2 PM Eastern Time, 7 PM UK) on the VoiceAmerica network  http://www.voiceamerica.com/show/2441/c-diff-spores-and-more


Turkey Vegetable Soup


Turkey Vegetable Soup

“Soup is good food!”





  •  4 medium carrots, cut into 1/2-inch slices
  • 2 medium stalks celery, cut into 1/2-inch slices
  • 1 cup  green beans
  • 6 cups Homemade or store bought chicken or vegetable broth – regular or low-sodium
  • 2 cups cooked pasta noodles of choice
  • 2 cups  (1/2-inch strips or chunks) skinless freshly cooked or leftover cooked turkey
  • 1/2 cup fresh parsley leaves, chopped


  1. In 4-quart saucepan, pour in broth then stir in carrots, celery, beans; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
  2. Stir in turkey and heat through. Add cooked pasta noodles and continue to simmer for five minutes, remove saucepan from heat; stir in parsley. Makes approx. 12 cups.
  3. To store: cover bowl and refrigerate. Refrigerate safely up to three days or freeze soup in 1-quart portions to use within 5 months. With permanent marker, place the date the soup was prepared on the outside of the container for safe storage.
  4. **** There may be times when it is too challenging to digest the ingredients in this meal, All is not lost. Consider placing serving in a blender/food processor to quickly blend all ingredients together creating a smoother consistency.  Maintaining nutrition and hydration is very important when the body is fighting any infection.  When a patient is unable to maintain adequate hydration or nutrition please contact and report symptoms to the healthcare provider and/or visit the local clinic/hospital for assessment and treatment.  Dehydration and malnutrition can be life-threatening – do not delay in receiving treatment.


Nutritional Information Per 8 oz. serving:

Calories 435
Total Fat 9g
Saturated Fat 2g
Cholesterol 62mg
Sodium 970mg
Total Carbohydrate 58g
Dietary Fiber 7g
Sugars 0
Protein 32g

Nutrition; Eggs Are Good Food

EgEggsgs And Nutritional Information:

Eggs have been part of the human diet ever since ancient times, when early civilizations, such as Egyptians started domesticating wild fowls. Now, eggs are a mainstay in many people’s meals due to their outstanding nutritional content.

The protein in eggs is the highest-quality protein found in any food. Eggs also contain essential nutrients like vitamin B12, eye health-promoting antioxidants zeaxanthin and lutein, cancer-fighting amino acids tyrosine and tryptophan, and choline, which aids in fetal brain development.

The fact is that a lot of the seemingly healthy egg varieties you see in supermarkets are actually nothing more than an advertising trick.

One example is omega-3 eggs, or “nutrient-enhanced eggs,” which actually come from chickens that are given poor-quality sources of omega-3 fats that are already oxidized. They also perish much faster than non-omega-3 eggs.

In order to ensure the quality of your eggs, I urge you to keep an eye out for organic, pastured varieties from local farmers who allow their hens to forage freely outdoors.

  1. PROTEIN If you start your weekday with cereal or toast instead of eggs, here’s a wake-up call: Did you know eggs have 6 grams of high-quality protein? And did you know a protein-packed breakfast helps sustain mental and physical energy throughout the day? That’s good news, especially if you’re a body-building chess champion.
  2. GOT CHOLINE? Eggs are rich in choline, which is a weird word but it’s a “good weird” because choline promotes normal cell activity, liver function and the transportation of nutrients throughout the body. Think of it as a commuter train for vitamins and minerals.
  3. ZERO CARBS NO SUGAR Eggs contain zero carbs and no sugar. That means you can eat a well-rounded breakfast during the week without feeling round yourself.
  4. AMINO ACIDS Eggs have all 9 essential amino acids. Seems like a lot but remember – they ARE essential.
  5. MORE FOOD FOR THOUGHT Unlike most cereals and yogurt, eggs don’t come with a complicated, jam-packed ingredient list because they only contain one ingredient. It’s called “eggs.” And at 15¢ a serving, eggs are the least expensive source of high-quality protein.* That’s right, 15¢.
  6. NO GLUTEN? NO PROBLEM. Let’s not forget that eggs are naturally gluten-free. Always have been, always will be. And that’s awesome because there isn’t exactly a glut of gluten-free breakfast options.

Free-Range, Pasteurized, Cage-Free Organic… Do These Words Mean Anything?

You may have spotted these words on some egg cartons, which seem to convince and assure consumers that the products come from reliable, high-quality sources.

But in reality, these terms DO NOT guarantee the conditions in which the chickens are raised. For example, some “cage-free” hens are allowed to forage, but only in unpleasant environments, such as barren lots. Or they may have been fed an unnatural diet of grains and synthetic additives.

You may have also been enticed to buy eggs with smooth white shells, but this actually has no effect on the eggs’ nutrition value. In fact, if you want to find out the real nutritional value of your egg, I advise you to check the yolk. Dull, pale yellow yolks are a sure sign that the eggs are produced by caged hens raised in confined animal feeding operations (CAFOs), and were not allowed to forage for their natural diet.

Eggs are good for……………………….

Weight management: The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight.1

Muscle strength and muscle-loss prevention: Research indicates that high-quality protein may help active adults build muscle strength and help prevent muscle loss in middle-aged and aging adults.2

Healthy pregnancy: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Two eggs provide about 250 milligrams of choline, or roughly half of the recommended daily intake for pregnant and breastfeeding women.3

Brain function: Choline also aids the brain function of adults by maintaining the structure of brain cell membranes, and is a key component of the neuro-transmitter that helps relay messages from the brain through nerves to the muscles.4

Eye health: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness. Though eggs contain a small amount of these two nutrients, research shows that the lutein from eggs may be more bioavailable than lutein from other food sources.5

For additional information and benefits of eggs, visit www.eggnutritioncenter.org


1 Weigle DS, et al. 2005. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. Am J Clin Nutr. 82:41-48.

2 Evans WJ. 2004. Protein Nutrition, Exercise and Aging. J Am Coll Nutr. 23(6)601S-609S.

3 Zeisel SH. Choline: Critical role during fetal development and dietary requirements in adults. Annu Rev Nutr, 2006; 26:229-50.

4 Moeller SM, et al. 2000. The Potential Role of Dietary Xanthophylls in Cataract and Age-Related Macular Degeneration. J Am Coll Nutr. 19(5):522S-527S.

5 Chung HY, et al. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr. 2004; 134:1887-1893.


Quick and Simple Recipe: Microwave Coffee Cup Scramble

Microwave Coffee Cup Scramble
For a quick and easy breakfast in less than 3 minutes, try this microwave egg scramble. Just add your favorite toppings & take it to go!
Prep Time: 1 minute
Cook Time: 1-1/2 minutes
Servings: 1 serving


2 Tbsp. milk
2 Tbsp. shredded Cheddar cheese
Salt and pepper


Step 1 COAT 12-oz. microwave-safe coffee mug with cooking spray. ADD eggs and milk* (Optional) ; beat until blended.
Step 2 MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
Step 3 TOP with cheese; season with salt and pepper.



http://www.incredibleegg.org    http://www.eggnutritioncenter.org

C. difficile infection; Benefits of Coconut Water and Foods High In Potassium

coconutwater2Potassium is one of the body’s most important minerals. It is present in every cell of the human body. In solution, as it is in the body, potassium carries a positive electrical charge and is one of the body’s four main electrolytes along with sodium, chloride and bicarbonate. As an electrolyte, potassium plays a crucial role in water balance and the maintenance of blood pressure. Potassium is also important for normal muscle and nerve function as well as conduction of the electrical impulses that control the heart. Potassium deficiency, also known as hypokalemia (low Potassium), which can produce various symptoms, which vary in severity depending in the degree of deficiency.

Symptoms of Hypokalemia:   (Low Potassium):  In order for muscle cells to contract, a marked difference in intracellular and extracellular potassium concentrations must exist. As potassium levels drop, this concentration difference decreases and the muscles are unable to function normally. This causes generalized fatigue and a variety of muscular symptoms including weakness, spasms, twitching and cramping. In cases of extreme hypokalemia, the muscles can go into a sustained involuntary state of contraction called tetany.  The involuntary muscles of the stomach and intestines can also malfunction when the potassium level is too low. Low Potassium levels can also cause an excessive loss of water through the kidneys. Frequent urination and extreme thirst are common symptoms when hypokalemia has been present for some time. Symptoms may also develop or include abdominal bloating, pain, and cramping . Constipation may also occur. In the extreme, intestinal activity may virtually stop, a condition called paralytic ileus. Heart Palpitations – The rhythmic, coordinated contractions of the heart are controlled by electrical impulses, which are ferried across the heart muscle by a specialized conduction system. Hypokalemia can disrupt this conduction system, causing heart rhythm abnormalities. The most common symptom is heart palpitations–an awareness of missed beats, extra beats, or a feeling that the heart is pounding too fast or too hard. These rhythm abnormalities can be life- threatening, and cardiac arrest may occur.  Additional symptoms of Low potassium may also include numbness, tingling or burning sensation in the hands and feet.

Coconut water is a very refreshing drink to beat tropical summer thirst. Its liquid is packed with simple sugars, electrolytes, and minerals to replenish dehydration within the human body. Research studies suggest that cytokinins (e.g., kinetin and trans-zeatin) in coconut water found to have significant anti-ageing, anti-carcinogenic, and anti-thrombotic (anti-clot formation) effects. (ndb.nal.usdagov)

Coconut water has been generally offered to patients with diarrhea in many tropic regions to replace the fluid loss from the gastrointestinal tract and to reduce the need for intravenous therapy. The osmolarity of tender coconut water is slightly greater than that of WHO recommended ORS (Oral Rehydration Therapy) solution. Presence of other biological constituents like amino acids, enzymes, minerals, and fatty acids may account for this higher osmolarity. Nonetheless, unlike WHO-ORS, its water is very low in sodium and chlorides, but rich in sugars and amino acids. This well-balanced fluid composition, along with much-needed calories, would be an ideal drink instead of any other kind of soft drink beverages to rectify dehydration conditions.

Coconut water is composed of many naturally occurring bioactive enzymes such as acid phosphatase, catalase, dehydrogenase, diastase, peroxidase, RNA-polymerases etc. In effect, these enzymes help in the digestion and metabolism. Despite being very light in consistency, its water has proportionately better composition of minerals like calcium, iron, manganese, magnesium, and zinc than some of the fruit juices like oranges. (Compare the mineral composition of oranges). Its liquid is also a very good source of B-complex vitamins such as riboflavin, niacin, thiamin, pyridoxine, and folates. These vitamins are essential in the sense that the human body requires them from external sources to replenish. Coconut water contains very good amount of electrolyte potassium. 100 ml (3.1 oz) of coconut water has 250 mg of potassium and 105 mg of sodium. Together, these electrolytes help replenish electrolyte deficiency in the body due to diarrhea (loose stools).

(6.2 oz) = 200 ml – Coconut water = 500 milligrams Potassium

The adequate intake of potassium as established by the Food and Nutrition Board of the Institute of Medicine is 4,700 mg per day for * males and females over the age of 14                  * Children between the ages of 9 and 13 need 4,500 mg per day of potassium                                 * Children between the ages of 4 to 8 require 3,800 mg of potassium every day.                            * Toddlers between 1 and 3 years old need 3,000 mg daily.                                                                 * Babies between 7 months and 1 year old need 700 mg                                                                        * Babies under 6 months require 400 mg daily, which can be supplied through breast milk or fortified baby formula.                                                                                                                                    * Pregnant women also 4,700 mg                                                                                                                * Breastfeeding mothers need 5,100 mg a day

Less than half of adults in the United States meet the daily recommendation for potassium. Increasing your consumption of potassium-rich foods will help you do so.

CAUTION: Dietary Intake- In individuals with kidney failure or people on certain types of diuretic medications, excess intake of potassium can overwhelm the kidneys, so much so that they cannot process it out of the bloodstream. This leads to a condition called hyperkalemia (high Potassium) , which can cause symptoms of tingling extremities, muscle weakness or cardiac arrest caused by heart arrhythmia. Healthy individuals normally do not experience problems from high levels of potassium in the diet, so the Food and Nutrition Board of the Institute of Medicine has not set an upper tolerable limit for this mineral. However, some people experience hyperkalemia when they take over 18 g (18,000 milligrams) of potassium a day, even when they have no kidney problems. Always discuss Potassium dietary needs with healthcare professionals and report any physical changes immediately to Physicians and/or seek medical attention at a local clinic/hospital as soon as possible.

Potassium varies in amounts in many foods and beverages.
Fruits and vegetables contain high levels of potassium and should be the main dietary source of this mineral. One banana has about 422 mg of potassium. A baked potato with the skin contains 926 mg of this mineral. There are 637 mg of potassium in 1/2 cup of prunes. A 6-oz. cup of orange juice contains 372 mg of potassium. Other good fruit and vegetable sources include tomatoes, raisins, artichokes, broccoli, peas, apricots, cantaloupe, kiwis, lima beans, spinach and acorn squash. Seeds and nuts, such as sunflower seeds and almonds, are other potassium sources in the diet. Fish, such as salmon, cod and sardines, also contain potassium. Beverages providing potassium include milk, orange juice, prune juice, carrot juice and tomato juice. Eating a variety of these foods and beverages can help you get enough potassium.

References: University of Maryland Medical Center: Potassium, Linus Pauling Institute: Potassium, MedlinePlus: Potassium in Diet, Academy of Nutrition and Dietetics: Potassium, Harvard School of Public Health: Shifting the Balance of Sodium and Potassium in Your Diet

Probiotics; Beneficial Forms of Gut Bacteria Found In Food


Benefits of Probiotics


What is a Probiotic?

Probiotics are beneficial forms of gut bacteria that help stimulate the natural digestive juices and enzymes that keep our digestive organs functioning properly. In addition to taking a  probiotic supplement, individuals can also eat probiotic foods that are a host to these live bacterium.

After being treated for a C. difficile infection there are some foods one needs to avoid. However, there are many foods that are beneficial for people recovering from C. difficile infection. There are foods that introduce friendly bacteria and they are called probiotics which repopulate the gut with good bacteria.

A recent study found that the probiotic foods that are effective in reducing diarrhea need to consist of the live cultures L.casei, L.bulgaricus, and S.thermophilus.

Natural Probiotic bacteria can be found in fermented foods such as;  Sauerkraut which is not only extremely rich in healthy live cultures, but might also helps with reducing allergy symptoms. Sauerkraut also contains vitamins B, A, E and C.

Tempeh (fermented soybean) A great substitute for meat or tofu, tempeh is a fermented, probiotic-rich grain made from soy beans. A great source of vitamin B12, this vegetarian food can be sauteed, baked or eaten crumbled on salads. Tempeh is also very low in salt, which makes it an ideal choice for those on a low-sodium diet.

Miso (fermented soybean paste) is one the main-stays of traditional Japanese medicine and is commonly used in macrobiotic cooking as a digestive regulator. Made from fermented rye, beans, rice or barley, adding a tablespoon of miso to some hot water makes an excellent, quick, probiotic-rich soup, full of live lactobacilli and bifidus bacteria.

Yogurt is one of the best probiotic foods with live cultures.   Look for brands made from goat’s milk  that have been infused with extra forms of probitoics such as lactobacillus or acidophilus. Goat’s milk and cheese are particularly high in probiotics like thermophillus, bifudus, bulgaricus and acidophilus. Be sure to read the ingredients list, as not all yogurt is made equally. Many popular brands are filled with fructose corn syrup and artificial sweetners.

Kefir (yeast grain)  very similar to yogurt, this fermented dairy product is a unique combination of goat’s milk and fermented kefir grains. High in live lactobacilli and bifidus bacteria.   Look for a good, organic version at your local health food store or food store organic selections.


Karen Factor, RD, MS, Chairperson of Nutrition Wellness

May 22, 2014

C. difficile; Maintaining Hydration – Ice Pop Recipes




Chocolate Chip Cookie Dough Ice Pops
Gluten Free
Recipe yields six ice pops.





1 13.5 oz can of full-fat organic coconut milk
3/4 cup unsweetened non-dairy milk, of your choice
1/2 cup coconut sugar (maple sugar, brown sugar would also work)
generous pinch of salt
1 tablespoon vanilla extract
1/3 cup and 3 tablespoons mini chocolate chips, vegan or gluten-free
Place both milks, coconut sugar (or sugar of your choose) and salt in a small saucepan and cook stirring over a low heat until the sugar dissolves. Remove from heat, let cool for a bit, then stir in vanilla. Divide the 1/3 cup of mini chocolate chips between the bottoms of the Popsicle molds. (reserve the remaining chips for later). Fill the ice pop molds with milk mixture leaving a small amount of room on top. *do not put sticks and covers on at this time * Freeze until only partially frozen, about 1 to 2 hours. Remove from freezer adding the remaining half of the chips. Insert sticks and freeze until totally solid.








Strawberry (Coconut  is Optional) Frozen Fruit Pops
and/or Smoothie

Gluten-free, Vegan (Organic) with no added sugar.
Recipe yields six frozen pops or one large smoothie

1 cup fresh organic strawberries, cleaned and peeled
1 frozen organic banana
3/4 cup Unsweetened Organic Coconut Milk
1/2 cup ice cold cold water
1 tablespoon Chia Seeds
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut ** optional
Add all of the ingredients to blender and blend until smooth and creamy. When making the frozen fruit pops pour the mixture into the Popsicle mold and chill for a minimum of 4 hours or until completely solid.
For a Smoothie: Pour blended mixture into a glass and serve.