A nurse with dietary knowledge or training in the liver clinic educated me on the value of eating the right foods, and to avoid those that would affect my UC, and PSC.
Generally, this meant eating non-processed food, avoiding trigger foods, and getting as close to fresh as possible. For me, this meant a diet rich in romaine, kale, blueberries, flax seed, broccoli and as much organic produce as I could afford, including these items.
I limit my red meat intake, preferring fish, chicken and turkey. When I do eat red meat, it’s typically bison, beefalo or lean wild game, such as venison. I find it’s very hard to go out to eat and not get something that can make you sick.
Also, it should be mentioned I have a somewhat severe allergy to onions, fresh onions, dried onions or even onion powder.
This allergy took years to pinpoint, but now avoiding all types of onions, I no longer have the UC episodes of the past. It’s amazing how many prepared foods are discovered to have onions in them. Even some brands of pumpernickel bread.
Keeping my UC in remission has allowed me to eat small portions of fresh cabbage and legumes that are good for me, but were not possible when my UC was active. Keeping my UC in check seems to be the best way for me to also avoid PSC flare-ups.
Although sometimes controversial in medical circles, I do use a few supplements, but only from pharmaceutical or FDA-approved labs with appropriate certification. I fully disclose the supplements I take to my doctors.
This is what has been working for me. As our our colleagues on this site will tell you, PSC is not all that well understood, and the effects can be very individualized.
And as the car guy says, your mileage may vary. I have been very blessed in my journey, especially by those who shared with me what worked and didn’t work for them.
Thank you to all who have had the courage to set up this forum, to post, and to help me and others to beat this disease.