Don’t let a trip to the bathroom leave you frustrated. Try Dr. Oz’s helpful tips on how to keep your GI tract in tip-top shape.
Whole Grains
Replace the white flour in your diet with whole grains. Look for whole grain bread and pasta to add the right amount of roughage to your system. Combined with adequate hydration, this will keep things moving smoothly. If whole grain pasta isn’t your thing, try Jerusalem artichoke pasta, which has high levels of insoluble fiber as well.
Peppermint Herbal Tea
To relieve constipation, sip on this delicious yet potent tea. Certain medications may cause constipation as an uncomfortable side effect, but this tea is sure to improve motility in the GI tract and get you going.
Sugar
Though it’s tempting to get your sugar fix from artificial sweeteners, they can leave you running to the bathroom. Our bodies don’t absorb artificial sweeteners correctly, so they suck water into the intestinal system. Because this water doesn’t get absorbed back out, it results in watery stools. A teaspoon of sugar is only 16 calories, so skip the fake stuff and replace it with the real thing to solve artificial sweetener-related diarrhea. For another diarrhea solution, try Dr. Oz’s Anti-Diarrhea Drink... Video= Anti Diarrhea Drink Link
In a medium bowl, whisk together the egg whites, milk, cinnamon, salt and pepper until smooth and frothy.
In a small, nonstick skillet, heat the oil over medium-high heat.
Add the egg white mixture and as it begins to set, use a spatula to life the edges and let the undercooked egg run from the middle to the bottom of the pan.
When the egg whites are set, remove from the heat and slide them onto a plate. Top with the blueberries and sprinkle with the lemon zest
Sesame-Crusted Sole with Baby Bok Choy and Wild Rice
Ingredients
Serves 2
Wild Rice
1/4 cup uncooked wild rice
Pinch of sea salt
3/4 cups water
Sole
1/4 cup sesame seeds
2 (4-oz) skinless sole fillets
2 tbsp sesame oil
2 heads baby bok choy, trimmed
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
Sea salt and freshly ground black pepper
Directions
Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust.
Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet.
Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes.
The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.
