Recently diagnosed

Tammy, go to the Mayo Clinic website,Gastro. They have excellent diet suggestions. When you are in the middle of a flar or recovering, I belive you need to eat lightly, a few days of clear liquids, just to give your system a rest. I have had 1-2 flares a year since 2012, each worse than the last with 3 very debilitating ones since May 24 this year. It has taken awhile to get the food thing down pat. It really helps to let your system rest. 

My personal research tells me food does not cause the inflammation, but once it is inflamed you need to eat carefully, no fiber, but do not get constipated, lots of water,no caffeine, no white flour products. 

This is a complicated disease, do not take it lightly.

My GI Dr says I have chronic DIV and it is not if but when I have another flare and I am a candidate for surgery, scares me to death, he says it is much easier when not in an emergent situation, I am seeing a surgeon in 2 weeks.

until this passed week it had been 6 weeks since I had been out, has taken a toll.

Hi Tammy, I have responded to similar posts and will share again, what I have learned to be most helpful. After emergency surgery to have the life threatening perforations in my intestines repaired, I did a little research.

Though my surgeon, who wants to remove 8" of my intestines, has never told me not to take over-the-counter pain meds, I beleive they contributed significantly to my diverticulitis. I no longer take ANY ibuprofen, Aspirin, etc. NONE.

Also, I felt the most progress in recovering when I began to take probiotics, Everyday. Not the kind in yogurt, but instead, I take the probiotic that is only found in a refrigerated area of a pharmacy or vitamin store.

One more thing I do to heal my digestive tract is regularly eat homemade both. Bone broth is made from roasting 3 lbs. Of sliced bones with onions and garlic, covered, in a 300° oven for 3 - 4 hours, then put all of that in a slow cooker with celery, more onions and garlic, 1/4 cup of vinegar, and enough distilled water to cover everything, cook the first 1/2 hour on high, then another 24 hours on low. Strain. That broth is priceless. Worth the effort. It can be eaten alone or with meat and/or veggies added. I used to remove the fat from it before eating it, but now I leave some of the fat. The fat helps to satisfy my apetite. This is something I make every week and store in the freezer, so that I always have it. It is easy to find recipes online.