For most people, the general advice on nutrition is pretty straightforward: Eat plenty of fruit and vegetables. For people with ulcerative colitis, however, the advice isn’t so simple. The high-fiber content found in nutrient-rich produce can create digestion problems for people with an inflammatory bowel disease (IBD) like ulcerative colitis, especially during a flare (when inflammation is present). And certain foods can even worsen symptoms like cramping and diarrhea.
The idea that everyone should eat lots of produce is “targeted toward a general population … that does not need to know where a restroom is in all situations,” says Beth Saltz, RD, a dietitian and chef based in Los Angeles whose husband has Crohn’s disease, another type of IBD. Laura Manning, MPH, RD, a clinical nutrition coordinator in gastroenterology at Mount Sinai Hospital in New York City, agrees. “However,” she says, “someone with an IBD can learn how to incorporate fruit and vegetables in a safe way.”
In short, there’s no reason you ought to shun fruit and vegetables. Instead, think of your diet as a balancing act. You want to reap the maximum amount of nutrition from healthy fare without aggravating your symptoms, says Saltz. Read on to learn some basic principles of fruit and vegetable preparation and get recipes that you may be able to tolerate.
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What Everyone With Ulcerative Colitis Should Know About Produce
People with ulcerative colitis often have multiple bouts of loose bowel movements during a flare-up. “When this occurs,” says Manning, “one should alter the texture of the diet so as to make it less abrasive on an inflamed and ulcerated colon.”
You may therefore find cooked fruit and veggies to be more easily tolerated. Cooking — whether you bake, roast, or boil — helps break down dietary fiber, making produce easier to digest.
Another trick is to peel your fruit and veggies — such as apples, pears, cucumbers, and potatoes — because the skins are particularly high in fiber. “You don’t want large amounts of insoluble fiber in the foods you eat,” Manning says. “By simply peeling and cooking, the abrasiveness is significantly lower.”
You can also try consuming fruit and vegetables in soups and smoothies. For smoothies, Manning suggests that you use a protein base, such as 100 percent whey protein powder or soy or rice protein powder. “Your protein needs are higher with IBD — especially in a flare state,” she says. “Then add fruits that are peeled, but don’t use fruits with seeds. Try bananas, peaches, mango, papaya, and melons.” She also recommends adding smooth nut butters for nutrients and flavor. Vanilla extract and cocoa powder are some other flavorful options to include. Make sure you blend the ingredients until very smooth so that your drink is easier to digest.
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Know Your Trigger Foods
“Some fruits and vegetables create more gas in our GI tract,” says Manning, “like broccoli and cabbage, as well as watermelon and cherries, so I advise against eating these when symptoms are severe.” Instead, says Julia Zumpano, a registered dietitian at the Cleveland Clinic, try cooked carrots, peas, or green beans, or peeled white or sweet potatoes, squash, or cucumbers because these vegetables are usually well tolerated by people with ulcerative colitis. Fruits that you might more easily digest include bananas, cantaloupe, honeydew melon, papaya, mango, and apples that have been peeled and cooked into homemade applesauce.
Keep in mind, however, that foods can affect people differently. The fruits and vegetables mentioned here are only suggestions, and you’ll need to determine your personal triggers through trial and error. “Many people are unsure what causes [their symptoms],” says Manning, “so they avoid whole categories of food unnecessarily. When this happens, nutrition can become compromised and deficiencies can occur.” Keeping a food journal and working with a registered dietitian can help you detect patterns and identify troublesome foods.
Are you ready to put this knowledge to use? Here are five veggie-centric recipes to try. Omit any known food triggers, of course, and adjust the recipes to fit your needs.
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1. Simple Butternut Squash Soup
Ingredients
- One 3 lb butternut squash, peeled and seeded
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, chopped (skip or use onion powder if this is a trigger food)
- 6 cups chicken or veggie stock
- 1/2 tsp nutmeg
- Salt and freshly ground black pepper
- 1/2 cup Greek yogurt for garnish
Preparation
- Cut squash into 1-inch chunks.
- In a large pot, heat olive oil or butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
- Using an immersion (handheld) blender, puree ingredients in the pot until smooth. Alternatively, cool soup slightly and place in a regular blender. Stir and season with nutmeg, salt, and pepper. Serve with optional garnish of Greek yogurt.
One serving (1/6 of the total recipe) offers 100 calories, 3 g fat, 4 g protein, 15 g carbohydrates, 10 mg cholesterol, and 250 mg sodium.
Recipe from the Food Network and adapted by Laura Manning, MPH, RD, a clinical nutrition coordinator in gastroenterology at Mount Sinai Hospital in New York City.
2. Sweet Potato Hummus
“Hummus is an excellent food to have for people with an IBD,” says Manning. “It’s anti-inflammatory and easy to tolerate.” But legumes (like the chickpeas used in a traditional recipe) are high in fiber and tough to digest, so using sweet potatoes instead makes this recipe a great option for people with UC.
Ingredients
- 15 oz baked sweet potatoes, skins removed
- One 4 oz jar roasted red peppers, drained, with blackened skins removed
- 3 tbsp lemon juice
- 1/2 tsp fresh garlic, finely diced (optional)
- 1/2 tsp ground cumin
- Pinch ground cayenne pepper (optional)
- 1/4 teaspoon salt
- 1 tbsp fresh parsley, chopped
Preparation
- In a food processor, puree the sweet potatoes, roasted red peppers, lemon juice, garlic (if using), cumin, cayenne (if using), and salt. Process the mixture until it is fairly smooth.
- Transfer the mixture to a serving bowl and refrigerate for at least 1 hour.
- Sprinkle the sweet potato hummus with the chopped parsley before serving.
UC-Friendly Tip Leave out the cayenne during a flare-up.
Each of the 4 servings (½-cup) provides 130 calories, 0 g fat, 3 g protein, 28 g carbohydrates, 3 g fiber, 0 mg cholesterol, and 460 mg sodium.
Recipe provided by the Cleveland Clinic.
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3. Spaghetti Squash
Ingredients
- 6 cups water
- 1 1/2 tbsp vegetable broth
- 2 lb spaghetti squash
- 1/2 tsp lemon zest
- Salt, to taste
Preparation
- Mix water and vegetable broth in a medium pot and set aside.
- Cut the top and bottom off the squash. Stand the squash upright and trim the skin, making sure to cut off all the cream-colored rind. Cut the squash in half lengthwise and scrape out the seeds. Lay the flat sides down and cut into 1/4-inch slices.
- Bring the pot of liquid to a boil and cook the squash for 5 minutes. Check for tenderness, and if necessary, cook for another 1 to 2 minutes.
- Remove the squash with a slotted spoon and place in an oblong pan or dish. Cool slightly.
- While the squash is still warm, break it apart into strands of “spaghetti.”
- Season with lemon zest and salt, mix well, and serve.
Each of the 12 servings (¼-cup) offers 15 calories, 0 g fat, 0 g protein, 3 g carbohydrates, 1 g fiber, 0 mg cholesterol, and 30 mg sodium.
Recipe provided by the Cleveland Clinic.
4. Mediterranean Vegetable Soup
Ingredients
- Cooking spray
- 1/2 cup onion, chopped
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 cup water
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper (optional)
- One 15.5 oz can chickpeas (garbanzo beans), drained and rinsed
- One 14.5 oz can no-salt-added diced tomatoes
- One 14.5 oz can low-sodium vegetable broth
- 1/4 cup plain low-fat yogurt
Preparation
- Heat a large saucepan coated with cooking spray over medium-high heat. Add the onion and sauté for 3 minutes. Add the zucchini and yellow squash and sauté 3 minutes.
- Add water, oregano, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Serve topped with yogurt.
UC-Friendly Tip “Yogurt is a great addition to your diet when you have an IBD,” says Manning. “There’s no reason to take out dairy unless you have a lactose intolerance.” During a flare, Zumpano suggests substituting either rice or peeled potatoes for the chickpeas. You can also skip the crushed red pepper during a flare or if it’s a known trigger food.
One serving (1/4 of the total recipe) offers 185 calories, 2 g fat, 9 g protein, 35 g carbohydrates, 6 g fiber, and 600 mg sodium.
Recipe provided by the Cleveland Clinic.
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5. Ginger Sweet Potato Pancakes
Ingredients
- 1 lb sweet potatoes, peeled
- 1 medium sweet onion, like Vidalia, Maui, or Walla Walla
- 2 tsp fresh ginger, grated
- 1/4 cup egg
- 1/4 cup whole-wheat pastry flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt (optional)
- Freshly ground black pepper
- Vegetable oil cooking spray
Preparation
- In a food processor fitted with the grating blade or with a handheld grater, grate the potatoes and onion. Place in a bowl. Stir in the ginger, egg substitute, flour, baking powder, salt (if using), and pepper.
- Coat a nonstick skillet with cooking spray and preheat over medium-low heat. Drop 1/4 cup of the potato mixture at a time onto the skillet, pressing each pancake down with the back of a spatula. Cook for 6 to 8 minutes per side, turning when the pancakes have browned on the bottom. Spritz the pancakes with cooking spray before you turn them. Remove from the pan when they are browned and slightly crusty on both sides.
- Serve immediately, or reheat as needed in a microwave.
UC-Friendly Tip Unbleached white flour, potato flour, almond flour, or rice flour may be substituted if you’re limiting your fiber intake during a flare.
Each of the six servings (3 pancakes) provides 110 calories, 0 g fat, 3 g protein, 25 g carbohydrates, 4 g fiber, 0 mg cholesterol, and 65 mg sodium.
Recipe provided by the Cleveland Clinic.
Article Medically Reviewed by Kelly Kennedy, RD
https://www.everydayhealth.com/hs/ulcerative-colitis-treatment-management/vegetable-recipes-pictures/
