Diets for 14 conditions
Each condition restricts something different: one salt, another gluten, a third fat. Here is what should stay off the plate for each of them, and what is left to cook. The numbers are the ones Yes Plate checks 178 recipes against.
- Ulcer & gastritisA sore stomach lining reacts to anything sharp, sour or fried. Food should be gentle, warm and soft.
- DiabetesKeeping blood sugar steady means limiting fast sugars and choosing slower carbohydrates.
- Coeliac diseaseGluten damages the gut even in tiny amounts, so wheat, rye and barley are out completely.
- Lactose intoleranceMilk sugar is not digested and causes bloating and pain. Plant-based substitutes work well.
- High blood pressureSalt raises blood pressure, so herbs and lemon replace the salt shaker.
- Kidney diseaseWeakened kidneys struggle to clear salt, potassium and protein waste, so all three are limited.
- Pancreas & gallbladderFat is the main trigger of an attack. Meals should be lean, steamed or baked, and small.
- ConstipationHere the question is not what to remove but what to add: fibre, vegetables and enough fluid keep things…
- IBS (low FODMAP)Certain carbohydrates ferment in the gut and cause cramps. Onion, garlic and wheat are the usual culprits.
- Iron-deficiency anaemiaFood cannot cure anaemia — iron tablets and a blood test do. What food can do is help: iron on the plate, and…
- VegetarianNo meat and no fish. Milk, eggs and honey stay. Watch iron and B12: without meat they are the first to run…
- VeganNothing from animals at all: no meat, fish, dairy, eggs or honey. B12 comes only from supplements — food…
- High cholesterolWhat moves the numbers is saturated fat, not the cholesterol in food itself — frying, fatty meat and offal…
- GoutUric acid builds up when purines are broken down, and the richest source of them by far is organ meat…