How the Mediterranean Diet Helped Heal Crohn’s Disease: A Case Study

By Tamar Feldman, RDN, CDCES

When Ahron, a 25-year-old newlywed and father of a baby, was diagnosed with Crohn’s disease, he felt a mix of shock and fear. The medication his doctor prescribed helped some of his symptoms—but not enough. He still battled abdominal pain, unpredictable diarrhea, and the looming anxiety of a future flare-up.

Like so many of my patients, he and his wife were left with more questions than answers. “Doesn’t food have something to do with this?” they wondered. Deep down, they suspected what they had been told—that diet doesn’t really matter in Crohn’s—just couldn’t be true.

They were right. And this is where our work together began.

Crohn’s Disease and the Power of Food

Ahron came to our first session unsure of what diet could really do. He was also realistic—he wasn’t the type to stick to an extreme, complicated food plan. What he wanted was:

Relief from daily pain and diarrhea
A strategy to prevent future flare-ups
A way to avoid stronger medications if possible

On the surface, his lifestyle told me a lot:

He was a high-achieving, intense personality (and stress-prone).
His diet was full of processed foods—danishes, soda, quick convenience meals.
He wasn’t exercising.
His symptoms were at a 5/10—frustrating but not debilitating.

In other words, Ahron was the perfect candidate for a nutrition-focused, realistic approach.

Why We Chose the Mediterranean Diet

There are many “Crohn’s diets” out there, from ultra-restrictive plans to experimental regimens. But one study—the DINE-CD trial—stood out to me. It compared the very strict Specific Carbohydrate Diet (SCD) with the Mediterranean Diet and found that both had nearly identical results for mild Crohn’s: about 35% of patients achieved remission.

Given the evidence, and Ahron’s need for something manageable, the Mediterranean Diet was the clear winner, as it checked off many of our criteria we discussed together:

Flexible and enjoyable
Supported by research
Rich in anti-inflammatory foods
Sustainable for the long term

We layered in some gut-specific principles:

Cut out food additives and chemicals linked to IBD
Choose organic wheat, corn, and oats when possible (to reduce glyphosate exposure)
Use only healthy fats (olive and avocado oil instead of processed oils)
Boost anti-inflammatory, brightly colored fruits and vegetables (starting with cooked, then moving to raw as tolerated)
Focus on protein for healing—fish, beans, white chicken, limited red meat
Allow A1-protein-free dairy, which is less inflammatory

As I told Ahron:

“Gut healing isn’t just about what you take out—it’s about what you put in.”

More Than Food: Stress, Sleep, and Movement

Food was the foundation, but Crohn’s is an inflammatory condition—and inflammation is fueled by more than diet. Ahron’s intense, high-achieving personality meant stress was a big trigger for him.

We worked on:

Daily movement: A brisk 15–20-minute walk during lunch → lowered inflammation and stress
Stress management: Practical tools for calming cortisol spikes
Sleep hygiene: Consistency and quality to support immune balance

The Role of Supplements

In addition to diet and lifestyle, Ahron started a simple supplement plan designed for gut healing:

A short-term gut healing powder to support intestinal lining repair
High-dose probiotic
Curcumin (anti-inflammatory turmeric extract)
N-Acetyl-Glucosamine (NAG), vegan sourced

What He Ate (and Loved)

Here’s a peek at the kinds of meals that worked for him:

Breakfasts:

Whole grain toast with avocado or eggs
Oatmeal with almond milk and honey
A1-protein-free yogurt smoothie with berries, chia, nut butter, and pea protein
Almond flour pancakes

Snacks:

Homemade energy balls
Almond butter on banana or rice cakes
Guacamole with organic crackers
Cooked fruit compote

Lunches:

Sandwiches with tuna (made with avocado oil mayo), eggs, or nut butter
Lentil pasta with sauce and A1-free cheese
Leftover fish with quinoa or sweet potato
Soups or cooked veggies

Dinners:

Chicken or fish with quinoa, potatoes, or squash
Bean chili with brown rice and vegetables
Lentil or bean-based soups
Homemade pizza with organic flour

The Results: From Frustration to Freedom

At 6 weeks:
His symptoms dropped from a 5/10 to a 3/10. He felt clearer, more energized, and less weighed down by symptoms.
At 12 weeks:
Symptoms were almost gone—just a 1–2/10 on his personal scale. His calprotectin, a marker of inflammation in the blood, was entirely at normal levels for the first time since his diagnosis. He felt optimistic, empowered, and grateful that managing Crohn’s didn’t require an extreme, joyless diet.

Takeaways for Crohn’s Disease Management

The Mediterranean Diet works. For many with mild Crohn’s, it’s as effective as stricter plans, but much more sustainable.
Food heals both ways. Removing harmful additives matters, but so does adding in nourishing, anti-inflammatory foods.
Lifestyle is medicine. Stress, movement, and sleep can make or break gut healing.
You don’t need extreme diets. Moderate, consistent changes can bring powerful results.

Final Thoughts

Ahron’s story is one of hope. With the right guidance, Crohn’s disease can be managed in a way that feels doable—not punishing. Diet, lifestyle, and targeted supplements gave him back his energy, freedom, and confidence in his health.

If you’ve been told that diet doesn’t matter for Crohn’s, think again. The right foods can make all the difference.

Name changed for privacy.

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