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Gastro diet questions
Am having a lot of difficulty finding certain information. I have gastroparesis but I also have CKD and diabetes and am experiencing many roadblocks to getting detailed information.
As many of you already know, renal diets are in conflict with diabetic diets and with gastroparesis diets, therefore I have to do much compromising on a daily basis and am spending an inordinate amount of time and energy calculating nutritional values and appropriate amounts of limited foods. This is far more challenging than if was for me to create my own ovo-vegetarian renal diet which also fits with a very modified vegetarian (meat-free, low-or-no-dairy) diabetes diet.
CKD patients need to be careful about grains and so do gastroparesis patients. Everything I've read and been told about gastroparesis says to limit fiber, avoid legumes (except refried beans, of all things, and peanut butter!) as well as nuts and seeds.
Nuts and seeds are ok for vegetarians with diabetes but must be eaten sparingly on a renal diet due to mineral content and supposedly should be avoided on a gastroparesis diet.
Meat substitutes and protein veggies are ok on a vegetarian diet and even on a diabetic diet but should be limited on a gastroparesis diet.
Very frustrating!
Although I need to avoid dairy products, I can't get enough nutrition without supplementing with Boost or Ensure daily, which contain milk!
Unfortunately, the GI specialists where I live and the nutritionists don't seem to know enough to answer my questions.
1. Most if not all commercial/prepared mustard is made by soaking and grinding mustard seeds into paste then adding vinegar, salt, perhaps some oil and sugar. Since the seeds are broken down into a smooth paste and product labels indicate zero fiber, does anybody know if is it ok for a GP person to use 1/2 tbsp mustard once in awhile?
2. I also have a question about celery seeds, which are extremely tiny. I fail to see how 6 to 8 celery seeds occasionally sprinkled into egg salad or potato salad or soup could possibly contribute to bezoar formation or exacerbate diverticulosis, especially since five or six times that amount (or 1/2 tsp) contains only 0.1 grams of fiber. So, can someone tell me if consuming a few celery seeds now and then are safe?
I did check several sources and Crystal Saltrelli is the only person I found who
indicated a GP patient can try such things sparingly and see if they're tolerated.
If you or anyone else knows where I can get real answers to those and other questions besides the so-called gastroparesis diet websites burping (pun intended) of "avoid this" or "limit that" on a gastro diet, please let me know.
Thanks!
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You could drink unsweetened almond milk which is dairy free.
Meijer brand has 0 potassium too.
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2 ReactionsAs I am not a health care professional I can't tell you whether or not something is safe but I can share my experience. I have found that whole seeds are more difficult to digest but I tried grinding anise seeds into a powder and made a tea. I use a mortar and pestle. I use Dijon mustard in dressing/dip recipes. If I liked celery seeds on my eggs, I would try grinding the seeds into a fine powder. I am also a lacto ovo vegetarian and have lost a lot of weight recently so I try to focus on calorie dense foods like homemade guacamole and a thai peanut dip that I can put on gluten free crackers or celery that I have de-stringed from both ends. This works for me but may not work for others. I love the veggie burgers but can't do a whole burger but I am going to try 1/4 one. I keep a list of foods and my reactions. I find that I can't eat a normal serving size so I put small amounts on a small plate, chew excessively, eat very slowly and drink water with meals. That seems to help me. Hope you find something to eat that you can enjoy. Best of luck.
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7 Reactions@annabelle1245, thanks for the input and the info.
Yesterday evening I tried just a tsp of prepared mustard and so far so good but time will tell.
Good idea about using my m & p to grind the celery seed, although I think I should wait awhile before trying celery seed and first see how I tolerate small amounts of the mustard. Am not sure I could eat actual de-stringed celery due to lack of proper dentition but it's great that you can tolerate it. :=)
The guac is a great idea, too, except I usually just put very ripe/very soft avo in a sandwich for lunch.
I, too, like veggie burgers but have had to steer clear of most of them since I try to limit soy but I do ok with "chikn" nuggets as long as I only eat 2 instead of the recommended serving amount of 4 or more.
I eat 5 or 6 small meals a day and even though it's less convenient than the so-called three squares, it works for me. At the height of my first two flares, I lost 70 pounds but have stabilized after a year marked by pure misery.
I guess baby steps and caution are the keys.
Thanks again. Hope we can share ideas in the future.
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1 ReactionI think keeping a list is good I didn’t do that and I think it would be helpful
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2 Reactions@kamama94
Hope you were able to handle mustard! Food can be pretty boring without some things to spice up the taste like mustard. Avocados are such a great food and I attribute my lowered cholesterol numbers to them. Plus they don't cause me abdominal distress.
I used to enjoy tempeh but have an easier time with tofu that I can marinate. Most of the chicken nuggets are made with gluten so I have to avoid those. They used to have one without gluten but took it off the market.
I agree with you on the amount - it is like I eat a child's size serving! 🙂 I also eat like you - first breakfast, midmorning snack, lunch, etc. Adds up to 5 or 6 small meals to keep things moving through! If I eat a normal size dinner it is signing up for hours of pain and distress. My spouse finally understands and doesn't serve me a normal amount. He is a great cook and makes delicious meals so it is tempting to have a normal size serving.
I took many cooking classes from the late Chef Rachel who authored "The Garden Of Eating: A Produce-dominated Diet & Cookbook." Her peanut sauce is yummy if you like peanut butter, apple cider vinegar, cilantro, garlic and chipotle. I make it thick so I can use it as a spread and then I can thin it out if I want a sauce. The cookbook doesn't have any photos but the recipes are delicious. You might be able to find it in your local library or find a used copy online. I check a lot of books out of the library and if I really like them then I can buy them.
Have you tried grinding the celery seeds? They do have a delightful fragrance. Tonight I toasted acorn squash seeds in olive oil and salt until golden brown and was able to eat them without distress.
Hope to hear how your journey is going!
Yes baby steps and caution are the keys.
Thank you for sharing.
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3 Reactions@annabelle1245, thanks for the suggestions!
So far no gluten problems, except for the nuggets, occasional angel hair pasta and soft white slider buns (instead of bread) my diet has no gluten.
I did ok with the mustard - twice now. Will try the celery seeds next.
Hope we can continue to share. 🙂
Great news on the mustard! My favorite is organic Dijon!
Did you find a gluten-free "chik" nuggsts? If so, please let me know where you found them because they stopped making the brand I used to buy.
Let me know how grinding the celery seeds goes!
Have a great day!
Penny’s sells ground celery seed and it is very good. I do not have any of the above-mentioned problems though. Just thought it would be so much easier than grinding yourself especially with everything else you have to do.
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1 ReactionPenzy’s not pennys.
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1 ReactionAlso, if you are ever up in Prescott (AZ), there is a very cool spice store called Spice Traveler and they have some great spices - I love their Black Smoke Ground Pepper! You can also order on-line but the nice thing about going to store is that they have sample bottles so you can actually smell the spices.
What would food be without delicious spices?