Hi Del
I usually think of it as general categories that are totally safe:
- any kind of white flour product (bread, english muffins, bagels, pretzels, pasta, saltines, angel food cake, fortune cookies, arrowroot cookies...), obviously look for very low fat or fat free for the safest options
- really any cooked root vegetable (potaotes, sweet potatoes, beets, parsnips, rutabegas, turnips, carrots...) WITHOUT the skin, and anything low-fat or fat free made from them (like Baked Lays)
- anything rice (white rice, rice crackers, rice cereal, cream of rice made with soy or rice milk...)
- the soluble fruits (bananas, appelsauce, peeled/cooked apples and pears,, mangoes, papayas, avacado etc.) -- pretty much any fruit you can mash easily into a goo**
- If you can tolerate it (some, like me, can't tolerate corn, probably more for allegry-type reasons than anythign to do with fiber...) anything cornmeal (cornmeal, cornbread, polenta, corn cereals) - NOT actual kernel corn itself (that's IF)
- anything made from other mostly SF grains: barley, oats (oatmeal), quinoa, millet...
- a few other veggies, like all squashes (including zucchini, pumpkins etc.), and mushrooms**
- mashed and peeled beans, for most varieties, are almost totally SF**
**For all veggies, legumes and fruits in general, the more mashable they are, the more soluble fiber and less insoluble fiber is in them - which is why cooked veggies are safer than uncooked veggies, for example. Generally, removing peels/skins and seeds removes a lot of the IF from a food. Cooking it even more, and mashing it even more.
Hope this helps a little!  I know it doesn't add a lot to the list but I hope it gives you a more general sense of what foods are safe instead of just picking from a list. This is the way I think about it anyway 
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Re: need more soluble foods
