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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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I have some more gasto food questions:
1. Several websites list zucchini/summer squash as acceptable on a gastroparesis diet. Yet those same sites (and others) say to avoid seeds and to peel veggies. So is the commandment to eschew (pun intended, sorry) seeds and peeling not apply to zucchini?
2. If zucchini must be peeled and seeded before cooking and eating, how is this accomplished?
3. And what about yellow summer squash with its thicker skin?
Another question I have is about pickles, specifically so-called sweet or bread and butter pickle slices. These are "cooked" (though not to mush) in the canning/jarring process and many of the slices contain no seeds at all. I have been taking one slice occasionally, peeling off the "rind" or skin then chopping it to add to potato salad or egg salad. But the skin is such a minute amount on a very tiny slice, I wonder if I actually do need to engage in the labor-intensive pickle slice peeling. (Pardon my twisted sense of humor here.)
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1 Reaction1. Several websites list zucchini/summer squash as acceptable on a gastroparesis diet. Yet those same sites (and others) say to avoid seeds and to peel veggies. So is the commandment to eschew (pun intended, sorry) seeds and peeling not apply to zucchini?
I try to avoid them unless they are frozen (riced, or the spirals). The aforementioned have the seeds and most of the skin removed. Frozen veggies are a great option as they can be well cooked and have riced options available.
2. If zucchini must be peeled and seeded before cooking and eating, how is this accomplished? I use a potato peeler to remove the skin.
3. And what about yellow summer squash with its thicker skin? Same rule apples to this, I remove the skin with a potato peeler-it can be a little work but is worth the effort.
Another question I have is about pickles, specifically so-called sweet or bread and butter pickle slices. These are "cooked" (though not to mush) in the canning/jarring process and many of the slices contain no seeds at all. I have been taking one slice occasionally, peeling off the "rind" or skin then chopping it to add to potato salad or egg salad. But the skin is such a minute amount on a very tiny slice, I wonder if I actually do need to engage in the labor-intensive pickle slice peeling. (Pardon my twisted sense of humor here.).
I go ahead and eat the pickles without a problem. Everyone is different-if your system handles it without difficulty you should be okay. I like to use sweet relish as well when I am making chicken salad, etc.
Is there a local university in your state that would take your insurance?
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2 Reactions@catmomma, thanks for the info.
Yes, my hospital is affiliated with a state university and medical school/medical center. My hospital's PCP and Neph in my town are great. I wasn't impressed with local GI peeps, though, and have no access to transportation to another city where university is to get GI help there. Am wheelchair bound and have no vehicle so must depend on my city's wheelchair lift van, which does not leave city limits so cannot transport me to the university town. Insurance would not cover wheelchair Uber, etc., to travel to another city. 🙁 So these threads are my go-to info and support hub and am very grateful for the help.
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1 ReactionI hope I've been able to shed some light on things. I haven't always been able to work and spent a few years on disability, so I get it about the lack of transportation and resources. I hope this has been helpful. Keep me posted on how things are going-and questions.
@catmomma, you've been a great resource. Will let you know how things go and will keep asking you questions.
I desert and peel zucchini and summer squash. As far as pickles go, I use pickle relish which has no seeds but has skin, but it’s cooked soft
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2 ReactionsDe-seed
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2 Reactions@pjdav256, thanks. I would like to try pickle relish but have yet to find some which does not contain onion or red bell pepper. Does the kind you use contain those? I'm wondering about the pepper skin also.
I always skin my zucchini and yellow squash. It helps to pick the smaller varieties since their seeds are smaller. I cook them in low-salt chicken broth until they are literally mush. I am not sure about pickles. I cannot digest pickle relish. I peel and cook my carrots till mushy and mashed potatoes and sweet potatoes. My biggest problem is getting enough protein and iron-rich foods. I am now on B12, Folate, and D3-prescribed supplements. Hope this helps a little.
Hello,
I can’t answer most of your questions . I do however see one that I want to address. Seeds!! Eat a few seeds today? If no problem , eat a few next time . It is like Russian roulette. It is not a matter of testing them . Every time you eat them you gamble. There is no control over “if one gets into the pocket.”
I am a 17 year victim of Diverticulitis. Don’t eat seeds of any kind.
Blessed Be, Crys