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ICEDEMETER Posts: 1,332
3/4/14 4:51 P

Thanks for updating us, and I'm soooo glad that you're going to be able to sit down with a dietitian!

I would recommend taking with you a written list of your primary likes and dislikes, a note of what your primary goals are (in order of importance), and the print-outs of a week or so worth of what your food tracker looked like when you were eating to your preference. This info can be really helpful for the dietitian to be able to help them tailor the recommendations to something that you can actually live with!

I was on a low-residue diet for well over a year, and my experience was that the most important thing was the eating small amounts, frequently throughout the day. I'm naturally a "grazer", so this was easier for me, but it really was a necessity to be able to get a reasonable amount of nutrients in. I also found that everything seemed to work better when I ate meats in a liquid (soup or stew or with a gravy or sauce). I had to limit my hard cheeses to no more than 15g at a time, with a max of 30g per day, or they were a problem.

When you are experimenting with the "okay" and "be careful with" foods, don't forget to try different preparation methods. I couldn't eat spinach raw, or by itself cooked, but was fine when it was mixed in to eggs. Turnips, squashes, potatoes, and sweet potatoes (all peeled) were all fine when roasted or when baked with onions. Cauliflower was fine whether roasted, steamed, or riced but broccoli just wasn't going to happen, no matter how it was done. Onions and mushrooms were great cooked, but I would react to them raw. I found that 100g servings seemed to work out just about right.

You also might want to check out some of the low-carb recipe sites, as they plan for meals with a minimum of grains or legumes or other high-carb sources of fibre. They do put a huge focus on including vegetables, but it's pretty easy to tweak the veggies in a recipe around to be ones that you can eat.

Strong thoughts to you!

NICCI32 SparkPoints: (0)
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3/4/14 2:51 P

Thanks everyone for your advice. I have spoken with the dietician through my insurance and I have a face to face with one this week. The dietician through my insurance confirmed which foods I should avoid and she also confirmed that 3g per serving is my limit as far as fiber. Here is the list of foods I should avoid but a few of them I would have to do trial and error. I know that I definetly have to avoid lettuce because that causes my flare ups.

ICEDEMETER Posts: 1,332
2/27/14 4:36 P

The others are absolutely right that you need to get a registered dietitian involved here. A low fibre diet is similar to a low-residue diet (lots of info, including meal suggestions, if you Google it), and is not intended to be used for long term without supervision by both a doctor and dietitian since it cuts out the sources of many vitamins and minerals. The biggest issue isn't so much being stuck with refined grains, it's that there is a lot of fibre in all of your fruits and vegetables. If your doctor is planning on you eating this way for more than a few weeks, then please get that dietitian referral to help.

2/27/14 4:26 P

I would first encourage you to find out if the information you share is what you are to be following for the rest of your life. While it may have been a "diet order" following surgery---is it the eating plan you are to use once you were healed, etc?

Talk to your doctor to determine a daily fiber amount (gram) for your medical history. If you have questions about how to implement the plan, ask for a referral to see a Registered Dietitian. And of course, use the SP site to track your food intake to see if you are within the recommendation.

Your SP Registered Dietitian

ALGEBRAGIRL Posts: 1,925
2/27/14 4:22 P

I agree - your doctor or a dietitian.

There are also books on for the cookbooks that would fit your dietary restrictions.

You can look at IBS cookbooks, low-fiber (for some reason, with amazon, you end up getting high-fiber cookbooks, too), low-FODMAP, and celiac cookbooks. I wouldn't get any of these. Instead, when you've seen your doctor or dietician, and have a good sense of what describes your condition and what foods are permitted or limited, go to the library with a list of some of the books that interest you and borrow some that look promising. Then you don't have to commit to buying a cookbook that won't be useful to you.

Here's a handout about the low-fodmap diet choices. It does not have recipes.

MANDIETERRIER1 Posts: 16,919
2/27/14 3:32 P

In this case it would probably be a good idea to get a referral for a registered dietitian.

NICCI32 SparkPoints: (0)
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Posts: 12
2/27/14 2:44 P


I have a history of bowel obstructions and I was told that it is better to eat foods that are low in fiber, preferably those with 3g or less per serving. Most of the carbs that are less then 3g are white breads, and pastas which I prefer not to eat. I would like to experiment with making vegetable bread but I have no idea which flours have the lowest fiber. Does anyone know of any baking flours that exist that have less then 3g of fiber per serving? Also, if you have any recipes that are low in fiber (desserts, foods, drinks, etc) that would be helpful as well. thank you

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