Bananas: bland and easily digested, bananas are rich in pectin, a soluble fibre that helps to absorb liquid in the intestines. Their high level of potassium helps to replace lost electrolytes. Bananas also contain inulin, a prebiotic, which promotes the growth of beneficial bacteria (probiotics) .
White rice and (peeled) mashed potatoes: low in fibre, these are easily digested. Eat rice and potatoes plain; the fat in butter irritates and contributes to intestinal cramping.
Applesauce: apples, too, are a good source of pectin. However, the fibre in raw apples makes them too rough for a dicey intestinal system, so they need to be cooked. Cooked carrots are also good.
Yoghurt: generally, dairy products should be avoided during acute diarrhea, but yoghurt is excellent. Look for a type that contains live or active cultures, or more specifically Lactobacillus acidophilus and Bifidobacterium bifidum.
Steamed chicken: a bland, easily digested source of protein. However, avoid the use of butter or oil.
Blueberries: either chew dried blueberries or make a tea by boiling crushed dried blueberries for 10 minutes. They contain tannins, an astringent, which contracts tissue and reduces inflammation and secretion of liquids and mucus. Blueberries contain not only pectin, but anthocyanosides, which have antibacterial properties, as well as being a good source of antioxidants.
Peppermint tea soothes the gastrointestinal system. It calms and relaxes the intestinal muscles, reducing spasms. It also reduces gas. 
Other herbs for diarrhoea are: sage, plantain, lavender, lady’s mantle, bramble, nettles and salad burnet.
Avoid foods with high sugar content. Don’t consume lots of fibre, which is in: nuts, seeds, fruit and whole grain products. Stay away from caffeinated drinks, spicy/fried foods and full-strength fruit juices.
do keep eating: you will recover sooner if you don’t fast.
sugar is bad (where did I hear that before?): it “passes right through you and draws water and salts out of the body, leading to vomiting”. Diet drinks are even worse. By far best are starchy liquids: a thick soup or drink made from any starchy food, such as rice, corn, wheat or potatoes. 
Whether bananas hamper or help, is a source of great controversy. Some say it depends on the person, some say on their degree of ripeness. As so often, follow your feeling!
Of course, it is important to know the reason for your trouble. This may be:
* medications 
* surgery or radiation therapy
* bacteria and parasites from contaminated food and water, which is common in developing countries and known as traveler’s diarrhea
* digestive disorders such as celiac disease, ulcerative colitis, irritable bowel syndrome or Crohn’s disease.
* food intolerance, such as difficulty digesting dairy products. Artificial sweeteners and fructose can also cause diarrhoea.
Timothy Caulfield, Canada Research Chair in Health Law and Policy, Health Senior Scholar with the Alberta Heritage Foundation for Medical Research, Research Director for the University of Alberta’s Health Law Institute and Trudeau Fellow:
“The real secrets of a long life? Don’t smoke, exercise, eat real food, watch your weight, wear a seatbelt, get a good night’s sleep and love somebody.” 
Veg: aubergines, french/runner/broad beans, calabrese, cauli, cucumbers, fennel, chard, spinach (beet), summer squash, sweetcorn, globe artichokes, beet, carrots, courgettes, cabbage, kohlrabi, lettuce, peas, peppers, radish, turnip, marrow, tomatoes, spring onions, salsify/scorzonera, samphire, rocket, watercress.
Cheap, free range good-for-you meat: rabbit and wood pigeon. Puffballs!
Fish is excellent at this time of year: mackerel, black bream, crab, grey mullet, trout, scallops, sea bass, flounder.
Chinese cabbage, spring cabbage, chicory, kohl rabi, lettuce for harvesting November/December, quick variety peas, winter-hardy spring onions, salad leaves, fast-maturing carrots (Adelaide), endive, red, white (= mooli) and black radish, spinach beet. Lamb’s lettuce (corn salad), rocket and especially land cress will survive the winter.
Perpetual spinach, (spinach beet, or leaf beet) tastes as good as ‘true’ spinach, is more forgiving of soil and weather and doesn’t go to seed so quickly. Sow now for winter/spring crop.
Early August only: chard, florence fennel, spring onions, turnip.
Plant: cauliflowers (early in the month), winter cabbages, kale.
BROAD BEANS with SOUR CREAM
1k unshelled broad beans, 1 tsp lemon juice, 1 tsp grated rind, 1 tsp mustard, 1 beaten egg yolk, 120ml sour cream, nutmeg, 1 tsp chopped mint, (2 tsp brown sugar), salt, little soy.
Shell beans, steam till tender. Put everything bar the yolk in a pan. Let thicken over low heat. Add yolk, stir but don’t boil. Serve immediately.
FRENCH BEANS and CARROTS SAUTEED in BUTTER and GARLIC
300g French beans, 2 large carrots, butter, chopped garlic, salt, pepper.
Trim beans and cut carrots into sticks the same size as the beans. Cook carrots until they start to soften but are not yet done. Add beans to carrots, cook some more. The veg should be just a little bit underdone. Drain, set aside. When almost ready to serve, heat butter until foamy, throw in garlic and veg, stir for 2 mins. Season.
RUNNER BEAN STEW serves 2
300g runner beans, 3 tblsp olive oil, 3 sliced garlic cloves, chilli powder, 2 cloves, 400g tomatoes and some tomato puree or 2x400g tins; basil, grated cheese.
Destring beans and cut on the diagonal into 1cm pieces. Heat oil in a frying pan, add garlic. Cook for 1-2 mins then add beans, potatoes, chilli and cloves. Cook for 2 mins, then tip in the (drained) tomatoes (and puree). Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich. You may want to add a bit of water while this is cooking, but don’t add too much. Stir through the basil just before serving and season to taste. Serve with grain or pasta and grated cheese.
VEGETABLE MARROW HONGROISE
1 marrow, seeded and cut into slivers; 25g butter, 1 tblsp finely chopped onion, 1 tblsp vinegar, dill or the crushed dill seed, salt, pepper, 1 tsp paprika, 1 heaped tsp flour.
Melt 3/4 of the butter, add marrow, cover and cook until it’s soft, stirring frequently. Lift the marrow out, add the onion to the pan and fry until soft. Stir in vinegar, dill, salt, pepper and paprika, then return the marrow to the pan. Mix and cook gently for 2 mins. Mash the remaining butter with the flour to make a paste and add to the pan, stirring well. Simmer until thick. The dill can be replaced by cumin or coriander.
BROAD BEANS with CHARD and DILL
280g shelled broad beans, 280g sliced chard l(eaves and stems), 5 tbsp butter, 1 diced onion, 8 tbsp chopped fresh or 1.5 tsp dried dill; 1/2 tsp salt.
Heat butter: when foaming, add onion and stir for 1 min. Add beans, saute 1 min. Add chard and dill, stir for some mins. Add salt and 3 tbsp water. Cover tightly and simmer for 15 mins. Serve hot or warm with grains or pitta bread. (Gardenorganic).
FRENCH BEANS and MUSHROOMS with SOUR CREAM
225g French beans, butter, 225g mushrooms, 120 ml crème fraîche, salt, pepper.
Steam beans until just tender, drain. Melt butter and sauté mushrooms on a high heat so they don’t lose their juices. Cook slowly until tender. Stir in beans, heat through. Add crème fraiche, season. Cook briefly; serve immediately.
COLEY/POLLOCK with CIDER
700g coley or pollock, 250ml cider, 2 onions, green pepper, 3 tomatoes, marjoram, cayenne, 3 tblsp breadcrumbs.
Bring cider to the boil, add onions and green pepper, simmer for 5 mins or until the cider has reduced by 1/4. Remove from heat.
Cut fish into 10 cm pieces: put into ovenproof dish. Stir in cider mix and tomatoes, marjoram, cayenne, salt, pepper. Cover; bake at 170°C for 30 mins or until the fish is cooked: the flesh should flake easily. Uncover and sprinkle breadcrumbs over it. Grill until the topping is lightly browned.
The fish can also put in a frying pan on top of the cooker, covered with the cider sauce and other ingredients. Cook without lid till done. When done, (and not too wet anymore), cover with breadcrumbs and put under the grill. (from http://www.ifood.tv/recipe/haddock-with-cider)
BARE BUTTOCKS in the GRASS (at least that’s what it’s called in Holland …)
1-1.2k new potatoes, 500g runner beans, 1 tin ab. 400g white beans, 200g very mature cheese, chives, 150-200ml milk or stock, mustard, 8 gherkins.
Cook potatoes in not too much water – 20 mins. Cut up runner beans, also cook – 10 to 12 mins.
Rinse or drain the white beans, and heat them with the runners for a few minutes. Chop cheese into small cubes. Chop chives. Heat the milk/stock. Mash potatoes and stir in the liquid, then the bean mix, cheese and chives. Season. Heat through till the cheese is just starting to melt. Serve with mustard and gherkins.
For a non-veggie version, serve with sausages instead of cheese.
 From http://ibs.about.com/od/diarrhea/tp/Diarrhea-and-Food.–04.htm
 antibiotics, while going after bad bacteria, also kill the good ones which protect you. See www.webmd.com/digestive-disorders/medications-that-can-cause-diarrhea.
For many more subjects in the health-and-food category, see http://thoughtforfood-aw.blogspot.co.uk, in the archive on the right hand side.