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Gastroparesis: What You Need To Know

Gastroparesis: What You Need To Know

It’s National Gastroparesis Awareness Month! Gastroparesis is a condition that affects the normal spontaneous movement of the muscles in your stomach. Normally, strong muscular contractions propel food through your digestive tract. But if you have gastroparesis, your stomach's motility is slowed down or doesn't work at all, preventing your stomach from emptying properly.

What is Gastroparesis?

Gastroparesis is a disorder where the stomach takes too long to empty its contents. It can cause severe symptoms and affect quality of life.

What are the signs and symptoms?

  • Nausea
  • Vomiting
  • Feeling full quickly when eating
  • Bloating
  • Abdominal pain

What causes Gastroparesis?

Common causes include diabetes, certain medications (such as narcotics and antidepressants), surgery on the stomach or small intestine, and other diseases that affect the nervous system.

How can I treat it?

  • Dietary changes: Small, frequent meals, low-fat and low-fiber foods
  • Medications: To stimulate stomach muscles or control nausea
  • Medical procedures: For severe cases, such as gastric electrical stimulation

For more detailed information and resources, visit the IFFGD website.

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Monthly Recipe

Paleo Pecan Pie with Gluten-Free Crust

This month's featured recipe is a delicious and healthy Paleo Pecan Pie with a Gluten-Free Crust. Perfect for those with dietary restrictions or anyone looking for a guilt-free dessert option. 

Crust: Prep: 15 Min. Cook: 15 Min. Total: 30 Min. Servings: 8
Pie: Prep: 1 hr. Cook: 50 Min. Total: 1 Hr. 50 Min. Servings: 10

Pie Crust Ingredients:
  • 1 cup blanched almond flour
  • 2 Tbsp. coconut flour
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening
  • 1/2-1 tsp. maple sugar or coconut flour
  • 1/2 tsp. fine grain sea salt
  • 1 large egg
Pie Crust Instructions:
  1. Put all ingredients except the egg into a bowl or food processor. Mix all ingredients together until well-blended. Add egg and mix until dough forms. Form the dough into a ball.
  2. Roll dough between two sheets of parchment paper. Place the pie dish upside-down over the dough. Using the bottom of the parchment paper, flip the dough into the pie dish. To finish, press the dough firmly into the bottom and sides of the dish with your fingers.
  3. Once the dough is pressed into the pie dish, use a fork to gently pierce it so that it does not bubble while baking.
  4. Put the crust into the oven. For this pecan pie recipe, bake the crust for 10 minutes at 375 degrees Fahrenheit.
Pecan Pie Ingredients:

Salted Caramel:
  • 2 1/4 cups full-fat coconut milk
  • 1 cup organic coconut sugar
  • 3/4 tsp. sea salt
  • 2 tsp. pure vanilla extract
Pie Filling:
  • 3 eggs
  • 2 Tbsp. pure maple syrup
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1 1/2 cups chopped pecans
  • 1 cup pecan halves
Pecan Pie Instructions:

Salted Caramel:
  1. Whisk coconut milk and coconut sugar together in a medium saucepan over medium heat. Bring to a boil and continue whisking. Lower the heat until the mixture is bubbling without the risk of boiling over. Continue to cook, stiffing occasionally for 15-20 minutes or until the mixture is a deep caramel color.
  2. Remove from heat and stir in the salt and vanilla extract.
  3. Allow to cool at room temperature for at least an hour before continuing with the filling.
Filling and Pie:
  1. Preheat the oven to 350 degrees Fahrenheit (or lower the temp from 375 degrees if you just used the oven to bake the crust).
  2. Mix the chopped pecans (save the halves for the top of the pie), maple syrup, 1/2 tsp. vanilla, cinnamon, and a pinch of salt. Allow them to rest for 10 minutes before proceeding to the next step.
  3. Whisk the eggs into the salted caramel one at a time until smooth and then stir in the pecan mixture. Pour the filling into the partially baked crust and arrange the pecan halves on top of the pie.
  4. Bake for 45-50 minutes until the center of the pie is set and the crust is golden brown. Let the pie cool completely before serving.
Notes:

Crust:
  • Grass-fed butter or a 50/50 split can be used as a substitute instead of palm oil shortening in the pie crust.
  • If the pie dough is too sticky, consider wrapping it in plastic wrap and then flatten it into a disk. Chill until firm, or chill until ready to use. If chilling dough, remove it from the fridge to soften it slightly before use.
  • If the dough breaks while forming it into the pie pan, don’t worry about it. It’s easy to repair the crust as needed without re-rolling by pressing it together with your fingers. Gluten-free dough lacks elasticity because of the lack of gluten, so breakage will happen.
  • To partially bake the crust, bake it at 375 degrees Fahrenheit for approximately 6-8 minutes.
  • To fully bake the crust let it continue to bake for 15 minutes, or until the crust is lightly browned.
  • Feel free to use a foil tent over the pan if the edges are browning too much during baking to prevent burning.
Pie:
  • If you plan on putting your pie in the refrigerator, allow the pie to cool to room temperature first.

 

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Products to Support Digestive Health

Support your digestive health with our specially selected products:

Shop more digestive supplements here.

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Enhance your knowledge on digestive health with these insightful articles:

Stay informed and take steps towards better digestive health this National Gastroparesis Awareness Month. Thank you for being a valued member of the Agape Nutrition community!

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