Lifestyle
Gut troubles? This gastroenterologist has tips to help you achieve ‘poophoria’
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Forty percent of Americans have their daily lives interrupted by uncomfortable bowel symptoms, according to the American Gastroenterological Association. That’s a lot of troubled guts.
But Dr. Trisha Pasricha says at the other end of the spectrum, there are people who experience “poophoria.” That’s Pasricha’s term for a state of being where doing your business is painless and worry-free. “ I just want you to poop quickly, effortlessly, and then go live your best life,” she says.
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Pasricha is the director of the Institute for Gut-Brain Research at Beth Israel Deaconess Medical Center, an assistant professor of medicine at Harvard Medical School, and writes for the Washington Post. She also treats patients with IBS and other painful digestive issues that can be tricky to diagnose.
Pasricha’s is not a one-size-fits all approach. There’s no magic number of times you need to go in a day, nor a perfect color or consistency that means you’re healthy or normal, she says. But if you often struggle with issues like bloating, constipation or diarrhea she wants you to know: There’s a better way to poop.

In her new book You’ve Been Pooping All Wrong: How to Make Your Bowel Movements a Joy Pasricha lays out evidence-based habits and practices to make your relationship with your solid waste as smooth as possible. Here are some of her most tried-and-true tips. Pasricha offers much of this advice to her patients — but following it just might save you a trip to the doctor.
Do: Take a look at your Number 2
A lot of people are shy about looking at the toilet bowl but Pasricha says you can learn a lot if you do. Very hard, small lumps or watery, soupy liquid are both cause for concern. A spectrum of shades is fine — but seek medical attention if you see black or whitish stool. A red or maroon color may indicate bleeding, or it can just give you insight on how long it took you to digest those beets.
When it comes to how often you go, there is a normal range: Pasricha says having a bowel movement anywhere from three times a day to three times a week can be perfectly healthy.
Do: Eat more fiber, and experiment with spices
Why is fiber at the top of the list when it comes to digestive health? It’s a real problem-solver even in the short term, Pasricha says. “If you have diarrhea, it forms this gel that kind of pulls it together and makes it more formed. If you have constipation, it softens it up,” she says.
Even more importantly, fiber is food for the microbes in your colon. Those microbes in turn produce short-chain fatty acids that reduce inflammation in the gut. Some of these fatty acids like have been linked to lower risk of colon cancer, and reduced risk of heart attack and dementia.
Since most people don’t get enough fiber in their diets, Pasricha often recommends a psyllium supplement — a plant-based powder that you can mix into water or coffee. Or you can learn which foods are high in fiber and amp up your intake.
Loading up on spicy food cooked with hot peppers can sometimes kick your bowel movements into overdrive, and not in a good way. ”But if you eat just the right amount, it can actually, in the long term, prevent pain and help you stay regular,” Pasricha says. Other seasonings including mustard, oregano, garlic and horseradish have been shown to stimulate the same nerve receptors.

Don’t: Consume a lot of ultra-processed foods and artificial sweeteners
Research has found concerning links with ultra-processed foods and digestive troubles. Specifically some additives and emulsifiers appear to “decrease the mucus barrier that’s on our guts, and can change the microbes,” Pasricha says. A study she cites in her book of over 200,000 human participants found that people who ate higher amounts of ultra-processed foods were 20% more likely to have irritable bowel syndrome compared to those who ate the least.
Pasricha also advises her patients to steer clear of foods with artificial sweeteners — often advertised as sugar-free — because they’re known to cause diarrhea and bloating.
Don’t: Spend more than 5 minutes on the toilet
Researchers think that sitting for extended periods on a toilet seat with an unsupported pelvic floor can increase risk for hemorrhoids. Hemorrhoids are actually something we all have, Pasricha says. They’re cushions of veins that sit inside the rectum. Sitting suspended over the toilet bowl for too long may weaken the connective tissue around the hemorrhoids, “and those veins start to bulge, then they pop out and they become inflamed and angry,” she explains.
What to do instead: Get up and move your body
If you’re perched in the bathroom for more than five minutes without results, take a movement break. Any amount of exercise can be beneficial, Pasricha says. “Studies have found that even just a brisk walk will be enough to help stimulate contractions of your bowel movement.”
Don’t: Bring your phone to the throne
After seeing a study from Great Britain from 1989 about people reading the newspaper in the loo, Pasricha decided to try an updated version in her own lab. She focused, of course, on smartphone use. Her team at Beth Israel surveyed 125 people about their lifestyle and bowel habits. Then the patients went in for colonoscopies and the doctors noted whether each patient had hemorrhoids or not.
The result? People who said they used their smartphones on the toilet were 46% more likely to have hemorrhoids than those who went device-free. “We found out that you were five times as likely to spend more than five minutes in the bathroom if you brought your smartphone in,” Pasricha says.
Aside from distracting you from the job at hand, Pasricha points out that there’s plenty of research on the stress-inducing effects of social media. “ You’re doom scrolling. You’re like getting caught by some rage bait,” she says. And stress can make it harder for the muscles in your pelvic floor to relax enough to clear the pipes..
What to do instead: Try some light print material
When she was a kid, people used to keep “bathroom reading” within easy reach of the seat, Pasricha notes with nostalgia. “To me, the ideal bathroom reader is something that gives you quick takes like a comic book, like short magazine articles, and ideally it should be from like three months ago,” she says.
If you absolutely must look at your phone, Pasricha tells patients to set a “two TikTok limit.” ”That’s, I have to bring my phone in, but after two TikToks, I’m gonna check in with myself and make a decision.”
Do: Squat, and lean forward
When you’re sitting at a 90-degree angle, a muscle called the puborectalis curves around the colon like a sling and helps keep it shut. But when you’re defecating, you want the tube of your bowel to be able to straighten out. And that’s where squatting comes in.
Pasricha says there’s no need to abandon the comfort of a modern toilet — instead put a stool or a pair of yoga blocks under your feet to raise your knees higher than your hips. “That basically allows that muscle to relax so that the tube straightens up again,” Pasricha says.
And to perfect your pooping posture, look to the famous sculpture, The Thinker by August Rodin. The figure is leaning forward, resting his elbows on his knees. There’s research suggesting “that’s the optimal way,” to help straighten the angle of the tube, says Pasricha.
Gut health is complex, and can change with age, shifts in lifestyle, and a whole number of other factors. If something seems off, don’t be shy about bringing it up with your doctor, Pasricha says. “ I get a lot of pictures of poop in my clinical messaging tool and I mean, it’s very helpful.”
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
All the news we couldn’t fit anywhere else
Predictions
Our panelists predict what will find after the reflecting pool is emptied
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