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Modern medical system in most cases prescribes surgery to remove the diverticula. But the surgical removal of old diverticula does not prevent the formation of new ones. The best way to treat the disease is through natural methods. The treatment should aim at improving digestion, decreasing gas information, building stronger intestinal walls to resist the formation of diverticula and relieving stress to avoid tension building up in the body. Also, diet plays an important role in this treatment.  The emphasis should be on high roughage diet consisting of seeds, nuts and whole grains, vegetables and fruits. Seeds may be consumed in the sprouted form. Cooked cereals like millet, brown rice and oats are beneficial. Sour milk like yogurt and buttermilk, potatoes and flax seeds should be taken daily in adequate quantities.

The patient should take small and frequent meals. He should avoid refined and processed foods, tea, coffee, condiments, pickles and animal foods. If the disease is accompanied by constipation, all measures should be adopted for its eradication through natural methods. Purgatives should not be used. If constipation occurs despite the patient adhering to the diet of natural foods, warm water and enema should be used to cleanse the bowels. If the patient is overweight, he should take a diet of natural foods aimed at reducing the weight. Also, the use of bran is considered highly beneficial in the treatment of diverticulosis or diverticulitis. Also, certain vegetable juices have been found beneficial in the treatment of diverticulosis. These include juices extracted from carrot, beet and green vegetables. The best fruit juices are those extracted from papaya, apple, pineapple and lemon.

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Diverticulosis is a condition of the colon, in which the muscular wall gives way in places and allows the mucous membrane lining the large intestine to form pouches. These pouches are known as a diverticula, a name which comes from the word “diverted”. They become lodging places for decaying particles of food or faecal matter. The disease by itself is of no consequence. Sometimes, however, dicerticula become inflammed, as they do not have muscles in their walls and cannot empty themselves. This condition is known as diverticulitis. This disease is usually established by means of X-Rays. It usually occurs in the middle and later years. The main symptoms of diverticulosis are pain in the left lower side of the abdomen, diarrhoea or constipation or alternation of the two and bleeding. Attacks may recur over a long time.

Severe complications may arise from the tendency of obstructed diverticula to perforate and thus give rise to peri-colic abcess, peritonitis or fistula to bladder, vagina or other parts of the guts. Inflammatory masses may form and may result in obstructive symptoms which closely resemble carcinoma of the colon. Such complications may require surgical treatment. People suffering from diverticulosis frequently develop anemia. The bacteria in the diverticula, caused by the stagnant food and faecal matter, appear to grab all the B Vitamin and folic acid from the food and prevent it from reaching the blood. This condition is corrected when these putrefactive bacteria are destroyed by a generous intake of yogurt oracidophilus milk, provided the diet contains folic acid. The patient may also develop other intestinal and general problems due to the increase if toxins generated by this condition.

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Vitamin C or ascorbic acid is essential for normal growth and the maintenance of practically all the body tissues, especially those of the joints, bones, teeth and gums. It protects one against infections and acts as a harmless antibiotic. It promotes healing and serves as protection against all forms of stress and harmful effects of toxic chemicals. It helps prevent and cure common cold. It also helps in decreasing blood cholestrol. This vitamin is found in citrus fruits, berries, green and leafy vegetables, tomatoes, potatoes, sprouted bengal and green grams. A deficiency can cause  scurvy marked by weakness, anaemia, bleeding gums and painful and swollen parts, slow healing of sores and wounds, premature ageing and lowered resistance to all infections.

The recommended daily allowance is 50 to 75 mg for adults and 30 to 50 mg for children. Smokers and older people have a greater need for vitamin C. It is used therapeutically in huge doses from 100 to 10,000 mg a day. It prevents and cures colds and infections effectively, neutralises various toxins in the system, speeds healing processes in virtually all cases of ill health, increases sexual vitality and prevents premature ageing. According to Dr. Linus Pauling, a world famous chemist and nutrition expert, “because vitamin C is one of the least toxic vitamins, it is very safe to use in high doses”. Your body will take exactly what it needs and excrete any excess naturally.

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Vitamin E is essential for normal reproductory functions, fertility and physical vigour. It prevents unsaturated fatty acids and fat soluble vitamins from being destroyed in the body by oxygen. It dilutes blood vessels and improves circulation. It is essential for the prevention of heart diseases, asthama, arthritis and many other conditions. It is available in wheat or cereals germ, whole grain products, green leafy vegetables, milk, eggs, raw or sprouted seeds and nuts. Its deficiency can lead to sterility in men and repeated abortions in women, degenerative developments in the coronary system, strokes and heart disease.

The official estimated requirements of this vitamin is 15 international units. Expert nutritionists estimate the actual requirement at 100 to 200 I.U. a day. The therapeutic doses are from 200 to 2400 I.U. a daily. It is beneficial in the treatment of various forms of paralysis, diseases of the muscles, artheriosclerosic heart disease by diluting blood vessels. It prevents formation of scars in burns and post-operation healing. It protects against many environmental poisons in air, water and food. It also has a dramatic effect on the reproductive organs and prevents miscarriage, increases male and female fertility and helps to restore male potency.

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Vitamin D is necessary for proper bone and teeth formation and for the healthy functioning of the throid gland. It assists in the assimilation of calcium, phosphorous and other minerals from the digestive tract. This vitamin is found in the rays of the sun, fish, milk, eggs, butter and sprouted seeds. A deficiency can cause gross deformation of bones and severe tooth decay.

The recommended daily allowance of this vitamin for both adults and children is 400 to 500 international units. Therapeutically, upto 4,000 to 5,000 units a day for adults or half of this for children is a safe dose provided if not taken for not longer than one month. It is beneficial in the treatment of muscular fatigue, constipation and nervousness. It can be toxic if taken in excessive doses, especially for children. Signs of toxicity are unusual thirst, sore eyes, itching skin, vomiting, diarrhoea, urinary urgency, abnormal calcium deposits in blood vessel walls, liver, lungs, kidneys and stomach.

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During any disease, a diet is very essential. A breakfast may consist of fresh fruits, lunch may comprise raw vegetables with acid and sub acid fruits and for dinner, raw and cooked vegetables or light starchy vegetables like beet, carrot, cauliflower, egg-plant and squashes may be taken. Sweet fruits may be added to this diet after seven days.

Foods are classified as acid-producing or alkaline-producing depending on their reaction on the urine. Calcium, magnesium, sodium and potassium present in foods contribute to the alkaline effect while sulphur, phosphorous and chlorine contribute to the acidic effect. Depending on the pre-dominating constituents in a particular food, it is classified as acid-forming or alkaline-forming.

The effect of foodstuffs upon the alkalinity of the blood depends upon their residues which they leave behind after undergoing oxidation in the body. It is an error to presume that because a food tastes acid, it has an acidic reaction in the blood. For instance, fruits and vegetables have organic acids in combination with the soda and potash in the form of acid salts. When the acids are burnt or utilised in the body, the alkaline soda or potash is left behind. Hence the effect of the natural fruit acids is to increase the alkalinity of the blood rather than reducing it.

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A correct and balanced diet is essential during the treatment of diseases through chromotherapy or colors. The patients should take food items with analogous coloring. The various colors contained in different food items are -

Red : Beets, raddish, red cabbage, tomatoes, watercress, most red-skinned fruits, red berries and water melon.

Orange : Orange-skinned vegetables and fruits such as carrot, orange, apricot, mango, peach and papaya.

Violet : Egg plant, berries, black carrot and purple grapes.

Yellow : Lime and lemon, sweet lime, grapes, pumpkin, melon, banana, mango, yellow apple and guava.

Purple : Foods having both blue and violet coloring.

Green : Most of the green vegetables and fruits such as gourds, spinach, plantain, lettuce, pea, green mango, gooseberry, pears, beans, etc.

Blue : Blue plum, blue beans, blue grapes, etc.

There are some contradictions to color treatment which should be borne in mind while adopting this mode of cure. For instance, the red colour would be injurious in a naturally inflammatory condition of the system, and in case of people with feverish and excitable temperament, if the red light is employed for too long and frequently, then it may produce dangerous fevers. The danger can be obviated by using the red light for a few minutes at a time or by placing a wet bandage over the head. Similarly, yellow should not be used when the nerves are very active or irritable. Yellow or orange reddish tones may prove injurious in fevers, acute inflammations, delirium, diarrhoea, neuralgia, palpitation of the heart and any condition of over excitement.

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