Discover a low dietary food list in waste that is easy to digest and can help relieve symptoms of various gastrointestinal conditions.

For people with certain medical conditions, such as Crohn’s disease, diverticulitis or intestinal inflammatory disease, it may be necessary to adopt a low waste diet. This type of diet focuses on the consumption of foods that are easily digested and left a minimum amount of waste without digesting, also known as waste, in the colon. By reducing the amount of waste in the digestive system, this diet intends to relieve symptoms such as abdominal pain, cramps and diarrhea, providing relief to people with sensitive gastrointestinal tracts.

When a low waste diet is followed, it is important to choose low fiber foods, since this is one of the main sources of waste in the digestive system. However, it is essential to keep in mind that a low waste diet should not be followed in the long term, since it can lack essential nutrients found in fiber foods. It is always recommended to consult a healthcare professional or a dietitian entitled before making important changes in the diet.

Fibe r-rich foods that should be avoided or limited in a low waste diet include:

• Whole grains (wheat, bran and oatmeal)
• Wife and seeds
• Raw fruits and vegetables (except small portions of wel l-cooked or canned options without seeds or skin)
• Legumes (beans, lentils and chickpeas)
• Fibe r-rich cereals and breads

However, there is still a wide variety of nutritious and delicious foods of the low waste diet to choose from. Among them are included

1. Proteins: lean meats, poultry, fish, eggs and tofu are excellent options that provide adequate proteins without contributing to excess waste.
2. Dairy: low fat products such as milk, yogurt and cheese are large sources of calcium and proteins, while they are soft for the digestive system.
3. Cooked vegetables: steamed or boiled vegetables, such as carrots, zucchini and green beans, provide essential vitamins and minerals, while they are easier to digest compared to raw varieties.

Foods to include in a low residue diet

1. Refined grains

Refined cereals are an important component of a low waste diet, since they are easier to digest than whole grains. Some examples of refined cereals that may be included are white bread, white rice, refined paste and cookies made with refined flours. These foods are often preferred to integral options such as whole wheat bread or integral rice, since they have a lower fiber content.

2. Lean proteins

Including lean proteins is crucial in a low waste diet, since they provide essential amino acids for the organism while being easier to digest. Opt for skin without skin, fish, eggs, tofu or low fat lacteum products such as yogurt or cottage cheese. These protein sources are less likely to cause irritation or discomfort in the digestive tract.

3. Cooked fruits and vegetables

Fruits and vegetables must continue to be included in a low waste diet, but they must be cooked or mashed to facilitate digestion. Some wel l-tolerated options are peeled and cooked apples, bananas, melons, seeds without seeds, collided fruit juices and wel l-cooked and crushed vegetables such as carrots, green beans and pumpkin. These foods provide essential vitamins and minerals while maintaining a low fiber content.

4. Low-fiber dairy products

Dairy products can be consumed in moderation in a low waste diet, but it is important to choose low fiber options. Opt for skim or lo w-fat milk, fruit without fruit or seeds and soft cheeses such as mozzarella or ricotta. Be careful with dairy products if you have lactose intolerance or other specific dietary restrictions, and consult with a healthcare professional if necessary.

Note: It is essential to consult with a healthcare professional or dietitian entitled before starting a low waste diet, since individual needs may vary depending on the underlying health conditions and personal dietary restrictions.

Lean Proteins

Lean proteins include

• Birds without skin, such as chicken or turkey breast
• Fish, such as salmon, tuna or cod
• Maggos of veal, as a sirloin or loin
• Legumes, such as lentils, chickpeas or red beans
• Eggs
• Low fat products, such as yogurt or cottage cheese

It is important to choose lean proteins, since they provide essential nutrients to the organism without providing excess fat, which can be difficult to digest for people who follow a low waste diet. These proteins are also rich in vitamins and minerals, such as iron, zinc and vitamin B12, which are necessary for adequate immune function, energy production and red blood cell formation.

Table: Magras protein comparison

Including lean protein in your low-residue diet not only helps soothe the digestive system, but also provides the building blocks necessary for tissue repair and maintenance. Be sure to consult a healthcare professional or nutritionist for personalized recommendations on incorporating lean protein into your diet based on your individual needs and health status.

Refined Grains and Cereals

Refined grains are those that have been processed to remove the bran and germ, where most of the fiber and essential nutrients are found. Processing refined grains involves grinding, crushing and sifting them, resulting in a finer texture and longer shelf life. However, this process also removes key components that are essential for a healthy digestive system, such as dietary fiber, vitamins, and minerals.

Including refined grains and cereals in a low-residue diet offers some advantages to people with specific medical conditions. These foods are typically easier to digest and less likely to cause gastrointestinal symptoms, such as bloating, gas, and cramps, compared to high-fiber alternatives.

The consumption of refined grains and cereals can be part of a low-residue diet, limiting fiber intake and facilitating digestion. However, it is important to note that a diet based solely on refined grains may lack essential nutrients. Therefore, it is recommended to include a variety of other low-residue foods that provide the necessary vitamins, minerals and fiber.

Here is a list of some commonly consumed refined grains and cereals:

• White bread
• White rice
• White paste
• Cornflakes
• Pretzels
• Corn tortillas

Although these foods may be suitable for a low-residue diet, it is important to read labels and select products that are not fortified with added fiber or other high-residue ingredients. It is advisable to consult a healthcare professional or registered dietician to ensure that you maintain a balanced and nutritious low-residue diet.

Cooked Vegetables

The cooking process of vegetables can affect their nutrient content. While boiling them can cause some nutrients to leach into the cooking water, steaming and roasting them are known to preserve more essential vitamins and minerals. Therefore, it is important to choose the right cooking method to optimize the nutritional value of vegetables.

Steamed: steam cooking is a popular method for cooking vegetables, since it helps to keep its natural colors, flavors and nutrients. To steamed them, place them in a basket on boiling water. Tápe them and tell them until they are tender, but still slightly crispy. Steamed vegetables are an excellent option for a low waste diet, since they are soft for the digestive system.

• Roasted: roasting vegetables in the oven is another great way to enhance their natural flavors. Simply mix your favorite vegetables with a splash of olive oil, sprinkle them with herbs and spices and ride them at high temperature until they are tender and slightly caramelized. Roasted vegetables provide intense flavor to any low waste diet, while constituting a good fiber source and other essential nutrients.

When incorporating cooked vegetables into your low waste diet, it is important to choose those that are easy to digest and soft for the digestive system. Avoid cooking them in excess, as this can cause the loss of nutrients and hinder their digestion. Resorting to a variety of cooking methods and enjoying a colorful assortment of vegetables will guarantee a rich addition in nutrients and tasty to its low waste diet plan.

Low Fiber Fruits

Here is a list of low fiber fruits that can be incorporated into a low waste diet:

• Bananas: A popular fruit known for its high potassium content, bananas are a great option for a low fiber diet. They are easy to digest and soft for the digestive system.
• Cantalupo melon: With its sweet and refreshing taste, the Cantalupo melon is a low fiber fruit that can be enjoyed several ways. It has a high content of vitamins A and C, essential to keep the immune system healthy.
• Peach: juicy and delicious, peaches are a low fiber fruit that can be enjoyed fresh or canned. They are full of vitamins and minerals, such as vitamin C and potassium.
• Grapes: Whether they eat fresh and frozen, grapes are a tasty and low fiber fruit option. They are rich in antioxidants and can be a refreshing snack or a nutritious complement for salads.

It is important to keep in mind that, although these fruits are low in fiber, it is essential to control portions to avoid discomfort or digestive problems. Consulting a health professional or a dietitian entitled can guide the appropriate size of the rations and general dietary needs of people who follow a low fiber diet.

By including these low-fiber fruits in a low-residue diet, people can continue to enjoy the benefits of fruit consumption while minimizing digestive discomfort. It is essential to prioritize the health status and dietary needs of each person, and consult with health professionals to develop a balanced and appropriate eating plan.

Dairy Products

Low-residue diets are often recommended for people with certain medical conditions, such as inflammatory bowel disease (IBD), diverticulitis, or gastrointestinal surgeries. The goal of such a diet is to reduce the frequency and volume of bowel movements and minimize irritation to the digestive system. Although low-residue diets typically limit the consumption of high-fiber foods, it is essential to carefully select which dairy products to include.

1. Lactose intolerance: Some people may be intolerant to lactose, the sugar found naturally in milk and dairy products. Lactose intolerance occurs when the body lacks the enzyme lactase, responsible for breaking down lactose. Symptoms of lactose intolerance usually include bloating, gas, and diarrhea. If lactose intolerance is a concern, it is advisable to choose lactose-free or lactose-reduced dairy products.
2. Processed and aged cheese: Although cheese is a good source of calcium and protein, some varieties are higher in fat and can be more difficult to digest. If following a low-residue diet, it is recommended to choose low-fat or reduced-fat cheeses, as they are usually easier on the digestive system. Additionally, you may need to avoid processed and aged cheeses, such as Parmesan or blue cheese, due to their higher fiber content.
3. Yogurt: Yogurt is usually well tolerated by people following a low-residue diet, as it has less lactose than milk and contains beneficial bacteria that can support a healthy intestine. The ideal is to opt for a natural or low-sugar yogurt, without added fruits or cereals. Greek yogurt, in particular, is a good option due to its higher protein content.

“It is important to consider each person’s disease-specific needs and restrictions when including dairy products in a low-residue diet.”

Tender Meat and Poultry for a Low Residue Diet

An important consideration when selecting tender meats and birds for a low waste diet is to opt for lean cuts. Magros cuts have less conjunctive tissue, which facilitates their chewing and digestion. Some examples of lean meats are birds without skin, the lean cuts of veal and pork, and fish. These options provide essential nutrients such as proteins, iron and vitamin B12, in addition to being low in fat and fiber.

Important information:

1. Choose lean cuts of meat and birds for a low waste diet.
2. Include in their meals without skin, lean cuts of veal and pork and fish.
3. The lean meats are easier to chew and digest, while providing essential nutrients.

It is also important to choose the appropriate cooking methods to maintain the tenderness of the meat. Tender meats can be cooked using wet heat methods, such as baking, roasting, steaming or climbing. These methods help conserve meat juiciness and facilitate their chewing and digestion. Avoid frying or grilling, since these methods can result in a harder and dry meat.

Smooth Nut Butters and Oils: A Beneficial Addition to a Low Residue Diet

Soft butter of nuts, such as almonds, anacardos or peanuts, can be a versatile and delicious complement for a low waste diet. These smears are made crushing the nuts until obtaining a soft consistency, eliminating large pieces that may be difficult to digest. Nuts butter are a great source of protein, healthy fats and essential vitamins and minerals. They can easily spread in toast, salty cookies or join shakes or soups to enhance the taste and nutritional content of meals. When choosing nut butter, it is important to opt for added sugars or hydrogenated oils, since they can be harmful to health.

Soft nuts butter are a great source of protein, healthy fats and essential vitamins and minerals, which makes them a beneficial complement to a low waste diet.

Oils such as olive, avocado or linaza can also be included in a low waste diet. These oils are rich in monounsaturated and polyunsaturated fats, which have shown to have numerous health benefits, such as reducing inflammation and improving the health of the heart. Oils can be used to cook, dress salads or spray cooked vegetables to add a touch of wealth and flavor. However, it is important to use oils in moderation, since they are dense in calories and can contribute to weight gain if consumed in excess.

In general, the incorporation of mil d-fruits butter and oils into a low waste diet can offer various benefits. Not only do they provide essential nutrients, healthy fats and food flavor, but also favor satiety and can help people better fulfill their dietary restrictions. However, it is always important to consult a health professional or a dietitian entitled before making significant changes in the diet, especially if medical disorders or specific dietary needs are suffered.

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Author of the article

Dr.Greenblatt M.

Medical oncologist at the Robert Larner College of Medicine, MD, at the University of Vermont