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Okay, so I know that raw or undercooked fruits and veggies are rough on a recovering GI tract and I probably won't respond well to those. But what about cooked?
I was always under the impression that if I peeled and cooked something, it would be a lot more digestible. But recently I've seen a lot of discussion about things like lectins? in certain fruits and veggies that might cause a problem.
I ate a baked apple last night and the results were not pretty. I would like to eat my fruits and veggies. I love 'em!
For example, would a pureed soup cause the same problems as a chunky one? or as raw veggies? Will applesauce give me as much trouble as a whole apple?
Those are good questions, and the answers probably vary somewhat from member to member.
Lectins are natural toxins, and are basically a self-defense mechanism, and can be found in every living thing, (including human tissue). Outside of the caster bean plant, though, which contains the most deadly lectins in the plant world, the primary offenders are the legumes, and lectins are the main reason why many of us avoid legumes. I'm not aware of any other plant normally used for food, for which lectins are a significant problem.
Personally, I found the fiber in fruits and veggies to be one of the main problems, but as long as I didn't "pig out" on them, I could handle small to moderate amounts of many/most of them. Most of the fiber in fruit and some vegetables is in the peel, of course, so peeling them definitely helps. Certain fruits and vegetables have individual issues which can cause problems. For example, apples contain a lot of malic acid, which can be problematic for some of us if we eat too much of it, but I don't believe that this is a widespread problem, (IOW, I suspect that the fiber is a bigger risk than the malic acid). Many/most fruits contain sorbitol, which can definitely be a problem for most of us. If I recall correctly, peaches have the highest sorbitol level of the more popular fruits. Watermelon contains all sorts of chemical compounds that cause problems for many of us. They made me sick every time that I ate any, while I was still healing.
IMO, pureed foods should be easier on a sensitive digestive system than any other form, but I'm not at all sure that pureed raw vegetables will be significantly more digestible than non-pureed raw vegetables, (in a hypersensitive digestive system). The impression that I get is that applesauce is generally better tolerated than whole apples, among our membership. Even well-cooked, (peeled), apples caused problems for me while I was healing, but I'm not sure if it was the fiber, or the malic acid. Apples also contain sorbitol, or course, so maybe it is the combination of those three characteristics that cause many of us to have problems with apples. (Sorbitol still causes me to have D, if I ingest a significant amount of it - maybe it always did, and I just didn't notice, before my major symptoms started showing up). Citric acid, whether in natural form, or made from corn, was a big problem for me, also. IOW, I had to avoid lemons, oranges, etc.
I suspect that most members will have at least slightly different attitudes about many of these foods, though. Almost all of us will agree, I believe, that raw lettuce is waaaaaaay off limits, until healing is completed. So are most artificial sweeteners, for most of us , (though that has nothing to do with fruits and vegetables, obviously ). As usual, though, YMMV.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Thanks, Tex. You always give such good explanations. There's a teacher in you yet.
I have cut out legumes, because I saw so many members having trouble with them, and I realized that I had a bad reaction every time I ate peanuts, so I figured there might be a connection.
I think I will do some searching and see if I can find a list of the relative sorbitol levels of fruits, since it sounds like that might make a difference. I'll post it if I find one.
I had the watermelon experience last summer when I ate a big ol' piece on July 4, and was sick for three days. (Battery acid D). Citrus fruits feel like they're burning my intestines up, so I definitely avoid those. Lucky for me, they have always been my least favorite fruits anyway. And I've had no artificial sweeteners in about a year.
I'll just stick with small amounts of well-cooked fruits and veggies till I get better! And proceed with caution from there...
I have found that even when I don't have flare symptoms I cannot eat fruits or veggies raw, except for cucumbers. There are times that even applesauce doesn't sit well with me and raw apples (even peeled) are definitely out. I have found I can eat lettuce in a salad, but not more frequently that once a week. Most veggies I still cook until they are very soft. That way I just never have a problem with them. I am the type of person that the closer to raw a veggie is the better I like it. This is just an adjustment I've made since I was diagnosed almost 4 years ago.
Jan
While you are proclaiming peace with your lips, be careful to have it even more fully in your heart. - Saint Francis of Assisi
Somewhere, I've got a bookmark to a site with a pretty extensive list of sorbitol content of not only fruits, but also vegetables, I believe, but I can't find it now, and I can't remember which computer it is stored on, (I use 5 or 6, somewhat regularly, but most don't have an organized bookmark list). The one I'm using right now, does have a good organized set of bookmarks, but unfortunately, the bookmark is not on this one.
Prunes have the highest sorbitol content, of course, (if you consider it a fruit, which it is, of course, though somewhat modified), and I think that pears are fairly high on the list, also.
The reason why sorbitol causes us problems, is because not only is it not completely absorbed in the small intestine, but it also interferes with fructose absorption.
When a carbohydrate is incompletely absorbed by the small intestine, it proceeds to the colon, of course, where it's fermented by intestinal bacteria. That means that not only is the sorbitol fermented, but it also causes fructose to be fermented, along with it. The same thing happens with lactose, if we're lactose intolerant, (which we all are, of course, anytime we're experiencing any form of enteritis). It ferments in the colon, causing gas, D, etc.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I don't see anything wrong with that, because as we heal, we have to sort of "retrain" our gut to handle certain foods.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Wow, thanks for all your info and experiences. I've done a little research, and most of the sources I found seem to agree that white grapes and strawberries are the safest, given their fructose to sucrose or sorbitol ratio. If you happen to run across that link, Tex, I'd be interested in seeing it, but please don't spend a lot of time looking for it. I think it will be awhile before I'll be eating fruits and veggies in great amounts, if I ever do again.
I have not gone the baby food route yet, but I do like to eat soup in the winter, so I am planning to use the food processor to work on making some of those out of squashes and such. I know anything with a tomato base would be a bad idea right now.
I can tolerate strawberries very easily but peaches are definitely out as well as the melon family. I ate some melon last week as a test and it was a disaster as usual. Citrus is also my least favorite and have the same reaction as you.
For a thicker soup if you puree potatoes or a squash it really helps to thicken it. If you can do corn and don't have problems from it also pureed it is a great thickener. I cook mostly everything soft so I can better handle it.
Also, have been trying a salad a month and I seem to now be tolerating the lettuce better but do not go the spinach route at all - no tolerance there. I also only eat the spring mix baby lettuce and it seems to work better.
Good luck, Maggie
Maggie Scarpone
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Resident Birder - I live to bird and enjoy life!
Thanks for those suggestions. Fortunately, DH and I both enjoy cooking, so that makes this a bit easier. We are working on learning to make our own broths and stocks.
Maggie, I saw someone else post that she could handle spinach just fine, but not other lettuces. Isn't it strange how the same disease can affect us all so differently?
Come to think of it, I've always been relatively okay with strawberries, as long as I don't overdo it. Come on spring!
Visit the Microscopic Colitis Foundation Website
I love 'em!
OK, I'm lazy, but I am eating baby food veggies until I heal. I wasn't eating any at all at first.....
We are working on learning to make our own broths and stocks. 