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i wont eat most veggies...i eat potatoes alot....lol....i wont have any green veggies....because i've had a really bad time with them....carrots steamed i will...but not often...i actually don't eat veggies at all becuase i'm so scared of them i'm good with fruit though, but i've eaten it all my life, which probalby has helped...i can't go crazy with the fruit, but i'm usually pretty good with it
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Most fruits start my stomach clenching right away.
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I cook them first and then puree them in the food processor. I don't overcook--it tastes gross and depletes nutrients. It does a really thorough job of blending/breaking down tough fibers. There's less fuss/mess as well. You can do huge batches without frustration. Clean up is a breeze.
Kate.
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My IBS is severe. I used to be IBS-C and now I'm IBS-D. Despite this I am able to tolerate an assortment of fruit and veggies. Here's how I do it:
1. I limit my fruit intake to breakfast. I spread a pureed, cooked fruit (as if it were jam!) on my morning bagel so that I eat the fruit with a soluble fibre. I buy the pureed fruit at the supermarket in babyfood jars. Heinz if I'm in Canada and Gerber if I'm in the U.S. I always read the ingredients to ensure that the fruit sauce contains just the pure ingredients and no additives other than Asorbic C. (I've tried the organic babyfood fruit sauces, but for some reason they taste awful!) I alternate in putting the following fruit sauces on my bagel: apple, apple/strawberry or pear. (I stay away from the peach sauce because it irritates my IBS.)
2. I limit my veggie intake to dinner only. I boil, bake, steam or microwave any combination of the following veggies: carrots, turnip, beets, broccoli, mushrooms, tomatos, zuchinni, squash and Swiss chard. I cook the veggies well. I eat only organic veggies because there are less irritants in them (no pesticides, fertilizers, preservatives, etc.), because they are not genetically modified (so they won't be crossed with something that I can't tolerate like cabbage!) and because they contain lots of nutrients. Conventional veggies have had most of their nutrients bred out of them because they are grown only to look good and have a long shelf life so they will sell well in the supermarket.
I am very careful with the quantities of each veggie that I eat. With some veggies like carrots, I can tolerate more so I put more in the pot. With others like broccoli, Swiss chard and tomatoe, I can tolerate just a tiny bit (maybe a teaspoonful). I do not usually puree my veggies. However, sometimes I buy a babyfood jar of pureed veggies because I haven't got the time or patience to puree them myself.
I eat the veggies with my dinner, which includes a protein (chicken, turkey or fish) and lots of soluble fibre (white organic Bastamti rice or potatoes).
I, therefore, find the secret to successfully tolerating fruit and veggies is to:
- eat them with lots of a soluble fibre staple (white bread, white rice or potatoes);
- keep consumption of fruit or veggies to once a day -- fruit at one meal and veggies at another;
- know how much you can tolerate of each fruit and veggie;
- cook your fruit and veggies; purchase babyfood pureed fruit and veggies if you haven't got time to make it yourself;
- eat organic produce wherever possible since it will be less likely to irritate your gut and will provide you with much-needed nutrients, which conventional produce does not have. I look at the organic produce issue this way: If you're limited in how much you can eat, make what you can eat count by getting the maximum amount of nutrients possible.
By the way, I can also sometimes tolerate a few slices of (uncooked) watermelon and honeydew melon. I eat these following a meal that contains lots of soluble fibre.
Hope this gives you some ideas for how to incorporate more fruit and veggies into your diet. By the way, if you want to start adding more fruit and veggies, I recommend starting with very tiny (teaspoonful) quantities to see how you fare.
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Hi Belinda, What do you do for lunch and snacks? Also, I noticed you didn't have peas on your veggie list. I thought they are the easiest IF veggie to consume. What I do is very similar to what you do except that I have some blueberries in my breakfast oatmeal, and eat the rest of my fruits at lunch. Thanks for your post, I feel like I'm doing some- thing right, but I still have yet to stabilize . -Bob
-------------------- <img src="http://www.math.mtu.edu/~rwkolkka/BritPicA.jpg">
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I do just fine with canned pears or canned peaches. I mix them in with my breakfast oatmeal, so I'm not sure how I'd do with them otherwise. I could probably handle fruit cocktail, but I haven't tried that yet. And I stay far, far, FAR away from oranges.
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Oops! I forgot to mention I eat apple/blueberry babyfood sauce too on my breakfast bagel! I don't eat peas because I find they irritate my IBS.
For lunch and snacks I make a heap of sandwiches made with French white bread or white flour panini buns (bought from a good Toronto bakery with no milk products).
On the bread I spread organic Earth Balance buttery spread (100 per cent vegan with no additives; available at Trader Joe's and health food stores in the U.S. and available at health food stores in Canada).
I put organic turkey slices or chicken breast on the sandwiches. I buy the turkey slices at the health food store. They are vacuum packed and have no additives other than some salt. I cook the chicken breast myself.
Sometimes I mix canned tuna (packed in water with no additives) with two organic egg whites and a little water and bake for 35 minutes at 350 F. Once cooked and cooled, I put the tuna mixture on my sandwiches.
Sometimes I also put some organic mashed sweet potato or organic mashed regular potato on my turkey and chicken sandwiches (if I am very hungry). I find the cooked potato is a good substitute for lettuce, which I can't always tolerate. My sandwiches are much moister and thicker with the mashed potato.
I eat a half or whole sandwich every couple of hours.
For other snacks I bake and eat Heather's banana bread (I omit the sugar because I can't have it) or I make the same recipe substituting apple sauce and a little cinnamon for the banana to make "apple bread."
I also sometimes eat Yehuda matzoh, which I find at places that sell Jewish food. The matzoh looks just like crackers, but tastes better. The best part is the only ingredients in the Yehuda brand are white wheat flour and water! Yehuda matzoh is available in both the U.S. and Canada. (I always take a box or two of the matzoh with me whenever I travel in case I can't find any IBS "safe" bread where I'm staying.)
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