Diverticulitis Diet Booklet. What to Eat. What to Avoid. Nutritional Guidelines. Recipes.

Transcription

1 Diverticulitis Diet Booklet What to Eat. What to Avoid. Nutritional Guidelines. Recipes.

2 Introduction Although they sound similar, the treatment options for diverticulosis and diverticulitis are quite different. For example, treatment for diverticulitis may involve surgery, or antibiotics followed by a clear liquid or low residue diets, while treatment for diverticulosis usually may only involve dietary modifications towards a greater consumption of fiber. We hope that the information provided in this guide will be beneficial for you as you begin your journey to a high fiber lifestyle. In good health, Your friends at Calming Blends

3 Dietary Guidelines Diverticulitis - Clear Liquid If the symptoms of diverticulitis are severe, a clear liquid diet is recommended. Going without solid food gives the colon a chance to rest and heal. The doctor may recommend a clear liquid diet immediately after surgery until your digestive system regains the strength to absorb and digest fiber. A clear liquid diet is typically followed by a low residue (or low fiber) diet. Here are some choices which may be suitable for a clear liquid diet. Plain water Plain gelatin Fruit juices without pulp Jelly or honey (no seeds) Strained lemonade or fruit punch Ice pops Bouillon, broths, vegetable broth Tea or coffee with no cream Clear sodas Calming Blends Tea (up to 3x daily)

4 Dietary Guidelines Diverticulitis - Low Residue Immediately after your liquid diet therapy, you may be advised to follow a low residue or low fiber diet. A low residue diet limits the amount of dietary fiber and residue-providing food in your diet. Following a low residue diet is generally limited to one or two weeks. Food choices for low residue diets include: Grains: Enriched refined white bread, plain cereals, white rice Fruits: Fruit juices except prune juice, apple or apricot sauces Vegetables: Vegetable juices, Tomato sauces, Potatoes (no skin) Well-cooked and tender vegetables Meats: Well-cooked, tender meat, fish and eggs Dairy: As directed by your doctor

5 Dietary Guidelines Diverticulitis - High Fiber Once the pain of diverticulitis subsides, a high fiber diet is the recommended nutritional therapy for avoiding future occurrences. As you begin to make your transition to a high fiber diet, please note that fiber should be increased in the diet gradually. If fiber intake increases suddenly, abdominal pain, gas, and diarrhea may result. While increasing your fiber intake, be sure to increase your water consumption. As a good rule of thumb, if you are not already drinking over 6 glasses of liquid a day, drink at least 2 more glasses of water a day when you increase your fiber intake.

6 Foods to Avoid Avoid all seeds or nuts, as well as the foods listed below. The concern is that the seeds might become lodged in the diverticulum and cause inflammation. Vegetables: Fruits: Chili Peppers All berries containing seeds Corn Coconut Cucumbers Figs Tomato (OK if seed removed) Grapes Kiwi Breads: Sweets: Breads with nuts/seeds Candy with nuts/seeds Popcorn Jam with seeds Wild Rice Pie/Cake with nuts/seeds Raisins

7 Fiber Guidelines From this point forward, this guide features recipes which are high in fiber. Eating a high fiber diet is your key to preventing future outbreaks of diverticulitis. The US Institute of Medicine (IOM) of the National Academy of Sciences has set dietary reference intakes (DRIs) for fiber per below: Children ages 1-3 years: 19 grams Children ages 4-8 years: 25 grams Men ages 14-50: 38 grams Men age 51 and older: 30 grams Girls ages 9-18: 26 grams Adult women ages 19-50: 25 grams Women age 51 and older: 21 grams Pregnant women: 28 grams Breastfeeding women: 29 grams

8 High Fiber Recipes Breakfast Apricot Honey Oatmeal Ingredients: 3 1/2 cups water 1/2 cup dried apricots, chopped 1/3 cup honey 1/2 tsp ground cinnamon 1/4 tsp salt (optional) 2 cups rolled oats Instructions: In a medium saucepan, bring water, apricots, honey, cinnamon and salt to a boil. Stir in oats; return to a boil. Reduce heat to medium; cook until most of liquid is absorbed, stirring occasionally. Serves 4.

9 Breakfast Broccoli Omelet Ingredients: 8 large eggs 4 tbs water (or low fat milk) 1 1/2 tbs butter; 1/2 tsp salt 1/2 onion, finely chopped 1 cup broccoli, frozen, thawed, chopped finely 1/2 cup Monterey jack cheese, shredded Instructions: In a bowl, whisk together eggs, water (or milk) and salt. Heat butter in a medium skillet over medium-high heat, add onion and broccoli and cook until tender, about 7 minutes. Add the egg mixture, stirring to cook eggs evenly. Sprinkle with cheese. Lower heat and cover until cheese melts. Flip over in half. Serves 4.

10 Main Dishes Rice and Vegetable Casserole Ingredients: 1 cup long-grain brown rice 1/4 cup fresh mushrooms, sliced 1/4 cup broccoli, chopped 1/4 cup carrots, chopped 1/4 cup red bell pepper, seeded and chopped 1/4 cup onion, finely chopped 1 tsp salt 1 tsp paprika 1 tsp oregano 2 1/2 cups vegetable broth 1/4 cup cheddar cheese, shredded Instructions: Preheat oven to 425 degrees. Spray a 13x9 glass baking dish lightly with non-stick cooking spray. In a large bowl, combine brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, paprika, oregano and broth. Mix well and place in baking dish and cover with foil. Bake in preheated oven for 30 minutes, or until cooked through; stir once half way during baking. Top with shredded cheddar cheese, uncover and allow it to melt prior to serving. Serves 4.

11 Main Dishes Summer Spaghetti Ingredients: 1 lb whole wheat spaghetti 1/4 cup olive oil 1 shallot, minced 2 cloves garlic, minced 1 medium zucchini, chopped 1 summer squash, chopped 1/2 lb green beans, ends cut 1/4 cup fresh basil, coarsely chopped 1/2 tsp salt 1/2 medium lemon, juiced 2 tbs unsalted butter, room temperature Instructions: Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. In a large pan, heat oil over medium heat and cook the shallot and garlic stirring frequently. Add the zucchini, squash, green beans, and basil. Continue to cook, stirring occasionally, until all vegetables are tender. Season with salt and lemon juice. Immediately place the sautéed vegetables with all their juices in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Serves 4.

12 Main Dishes Roasted Chicken & Vegetables Ingredients: 6 tomatoes, seedless, quartered 3 medium zucchini, chopped 2 potatoes, unpeeled, quartered 3 tbs olive oil 3/4 tsp salt 4 cloves garlic, finely minced 1 tbs fresh rosemary, chopped 1 tbs fresh thyme 1 tsp lemon zest 1 tbs lemon juice 4 chicken breast halves skinless and boneless Instructions: Preheat oven to 375F degrees. Place tomatoes, zucchini and potatoes in a large roasting pan, and toss with 2 tbs of oil and 1/4 tsp salt. In a small bowl, combine 1 tbs oil, 1/2 tsp salt, garlic, rosemary, thyme, lemon zest and lemon juice. Pour this mixture over chicken. Place chicken in pan with vegetables. Cover & bake in oven for 30 minutes. Stir chicken and vegetables and bake another 25 minutes, or until chicken is cooked through and vegetables are tender. Serves 4.

13 Main Dishes Mushroom & Bean Stew Ingredients: 2 tbs olive oil 1 lb white mushrooms, sliced 1 cup onions, chopped 1 tsp garlic, minced 3/4 tsp dried thyme 2 (14 oz) cans chicken broth 1 (14 oz) can stewed tomatoes 1/4 cup dry white wine 2 (15 oz) cans cannellini beans rinsed and drained Instructions: In a large saucepan, heat olive oil over medium heat. Cook mushrooms, onion, garlic and thyme until onion is tender and mushrooms are slightly golden (about 7 minutes). Add chicken broth, tomatoes and wine and bring to a boil. Cover and simmer for about 15 additional minutes. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot. Serve with a side of cooked long grain rice, if desired. Serves 4.

14 Main Dishes Easy Turkey Chili Ingredients: 3 tbs olive oil 4 garlic cloves, minced 1 medium onion, chopped 1 lb. ground turkey (or lean beef) 1 bay leaf 1 tsp dried oregano Instructions: 1 tsp ground cumin 1 tomato, seeded and chopped 1 (14 oz.) can tomato sauce 1 cup beef broth 1 tsp salt 2 (14 oz) cans red beans, drained and rinsed In a large pot, heat oil over medium heat and cook garlic and onions for 5 minutes. Increase heat to high and add turkey, bay leaf, cumin and oregano. Cook until turkey has browned, about 5-7 minutes. Add tomato, tomato sauce, broth and salt. Bring pot to a boil and then lower heat to simmer. Cover and simmer for about 20 minutes. Add beans and more water if needed, and continue to simmer for 15 more minutes. Serves 4-6.

15 Copyright & Disclaimer The information provided in this guide is meant to complement the advice and guidance of your doctor. Always seek the advice of your doctor or qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding your medical condition. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means without written permission from the author. Copyright Calming Blends

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