The campaign seeks to raise awareness of digestive health, offering a wealth of free advice on symptom awareness, talking to your doctor - and taking good care of your gut. Since the campaign began, over 110,000 people have contacted the specialist campaign resources for help and advice on all aspects of digestive health.
This year is extra special as it’s the 10th anniversary of the campaign and Gut Week runs from the 14th to 20th July. To celebrate this anniversary, a new website has been launched to aid people who suffer from gut related illness all year round : www.loveyourgut.com.
Organised by the Gut Week partners - digestive health charities Core, The Gut Trust, St Mark’s Hospital, Harrow, and in association with Yakult - the website offers practical advice and information on gut-related problems. It also includes advice on how to maintain gut health and ensure a regular bowel habit.
Anthony-Worrall Thompson, one of the campaign ambassadors, has devised a great selection of recipes for those suffering from IBS, looking to watch their weight and looking after their inner health. Here’s the first of three great dishes…
Health in a Bowl
SERVES 8
450g (1lb) thick-cut ham on the bone, chopped
2.4 litres (4 pints) chicken stock
4 tablespoons pearl barley
2 tablespoons Puy lentils
2 medium onions, sliced
46 medium carrots, diced
2 medium parsnips, diced
1/2 medium swede, diced
Ground black pepper
2 sprigs of thyme
2 bay leaves
Sprig of parsley
450g (1lb) potatoes in their skins, diced
1 small cabbage, chopped
1 leek, chopped
4 tablespoons chopped parsley
400g (14oz) tin of red kidney beans, drained and rinsed
4 tablespoons snipped chives
1 Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.
2 Bring to the boil, reduce the heat and simmer for 15 minutes. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 minutes.
3 Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 minutes).
4 Add the chopped leek and parsley and cook for a further
5 minutes or until the leek is just tender.
5 Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.
Per portion: 264 kcal, 3g fat, 0.8g sat fat, 0.97g sodium
There’s a couple more dishes from the selection to come during Gut Week, so keep an eye out for delights you will love!
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2 Comments on "National Gut Week"
I think more should be done to promote the benefits of a good pro-biotic for gut health, it’s not just the gut but the whole body that is affected. However these yogurt drinks are full of sugar which then negates all the benefits of the pro-biotic bacteria so it is important to make sure you take a good quality supplement daily.
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