Eating for Gastroparesis: Food Chart

1 Eating for Gastroparesis: Food Chart Important Notes This list is not exhaustive or comprehensive. There are certainly other foods that can be incorporated into a GP-friendly diet. Specific dietary tolerances vary dramatically from person to person. Careful experimentation within the guidelines we ve discussed is the key to finding the optimal diet for you. Dietary modifications are a tool for managing and reducing the symptoms of gastroparesis. However, it is not the only tool. For most people, there is a point at which further restricting the diet does not yield additional symptom relief. Over-restriction can lead to malnutrition and vitamin/mineral deficiencies. Continue working on the other areas of your management plan and choose nutrient-rich foods GP-friendly foods as much as possible. No studies have been conducted to determine which specific foods alleviate or exacerbate symptoms in patients with gastroparesis.

2 The recommendations below are based on my 10 Guidelines of Eating for Gastroparesis. I ve taken into account fat content, fiber content, nutrient value, as well as overall digestion and gut health. High-FODMAP foods may exacerbate symptoms of bloating, pain, gas, and bowel disturbances in people with functional GI disorders like gastroparesis. For that reason, all GP-friendly but high-FODMAP foods are listed in the middle column. Remember that Eating a food that is not considered GP-friendly may increase the gastric emptying time of a particular meal and therefore exacerbate symptoms but it WILL NOT increase the severity of GP overall. It s okay to experiment! 1 For more info: see GP Friendly Juicing & Blending Bonus Class 2 For more info: see GP Friendly Juicing & Blending Bonus Class 3 Refined grains are often a primary source of empty foods in a GP-friendly diet.

3 Reduce consumption of processed, packaged food. 4 Approximately 2 grams of fiber per cup cooked (1/4 cup dry = 1 cup cooked). 5 Cereals should not contain any nuts, seeds, dried fruit, or whole oats. Cereals made of whole grain flour are GP-friendly, so long as the fiber content is low ( less than 3 grams per serving). 6 While GP-friendly, these do not provide any nutritional value and should be limited in favor of more nutrient-dense options. Typically well-tolerated (low-fat/low-fiber; low-FODMAP) Often well-tolerated (*=low- FODMAP) Do not follow the Eating for GP Guidelines (but may be tolerated by some GPers) Fruits Pulp-free juices and smoothies (using tolerated fruits1); bananas, honeydew, cantaloupe: raw or blended Pumpkin; apples, pears, peaches: cooked or blended; mango, papaya, pineapple: raw or blended: seedless watermelon; strawberries* or blueberries*: blended in high-powered blender only All other raw fruits; canned fruits with skins; coconut; dried fruit; cherries; raspberries; blackberries; persimmons; figs; grapefruit; oranges Veggies Pulp-free juices and smoothie (using tolerated veggies2); white potatoes (no skin) and carrots: baked, roasted, boiled, steamed; spinach: blended or well-cooked Well-cooked and/or pureed: cauliflower, kale*, beets, sweet potatoes (1/2 cup*), mushrooms, turnips*, parsnips*, squash (1/4 cup*).

4 Avocados (1/4 max.); peas; strained tomato sauce; roasted red peppers*; scallions (green part only)* All other raw veggies (unless juiced or blended); broccoli, corn, whole tomatoes, green beans, cabbage, sauerkraut, artichokes, Brussels sprouts, raw/whole lettuce and other greens, bell peppers, onions Grains3 Cream of brown rice; cream of buckwheat Quinoa flakes*; quinoa, buckwheat, millet*4; gluten-free oats (1/2 cup cooked*), 100% spelt bread*; white rice*; white or brown rice bread; low-fiber cereal5; brown rice pasta; quinoa pasta; baked potato chips and gluten-free crackers, cookies, and pretzels6 Wheat germ; granola; bran; whole wheat/high-fiber breads, cereals, and baked goods; high-fat desserts like cakes and pies; wheat-based bread, crackers, cookies, cereals, pasta, baked goods, etc. Eating for Gastroparesis: Food Chart 7 Meats should be purchased organic whenever possible to avoid consumption of hormones, GMO grains, and antibiotics.

5 8 Approximately 2 tablespoons per day (8 grams of fat per tablespoon). 9 All dairy products should be purchased organic whenever possible to avoid added hormones and antibiotics. 10 Processed soy products can be difficult to digest and may cause stomach and/or bowel upset for some people. 11 If full-fat dairy is well-tolerated, it should not be limited if weight loss is a concern and there are no dairy/FODMAP issues. 12 While GP-friendly, these do not provide any nutritional value and should be limited in favor of more nutrient-dense options. 13 I ve yet to find a protein powder that works well for all GPers. Experimentation is the only way to find which one works for you. 14 In moderation, almost any fat can be considered GP-friendly. Most oils contain about 14 grams of fat per tablespoon, so use sparingly for cooking to flavor and add a little healthy fat. Butter contains about 11 grams of per tablespoon. 15 Preferably homemade, which is easy and inexpensive to make.

6 Store-bought broths are essentially water, salt, and flavoring. They do not contain any of the healing minerals or gelatin found in homemade broths. They often contain MSG, which is potentially harmful and high-FODMAP ingredients like onions and garlic, which may exacerbate symptoms. 16 Coffee and tea, both regular and decaffeinated, contain tannins which can irritate the digestive tract and exacerbate symptoms for some people. Caffeine stimulates the fight or flight response, releasing cortisol. This may exacerbate adrenal fatigue. Some find that one cup of caffeinated coffee per day produces no negative effects. 17 While technically GP-friendly, these do not provide any nutritional value and should be limited in favor of more nutrient-dense options. Soda may also exacerbate bloating, gas, GERD, and airway reflux. Typically well-tolerated (low-fat/ low-fiber; low-FODMAP) Often well-tolerated (*=low- FODMAP) Does not follow the Eating for GP Guidelines (but may be tolerated by some GPers) Fish, Poultry, Meat & Alternatives7 White/ flakey fishes Whole eggs*; egg whites*; turkey*, chicken*; lean pork*; ham*; lean ground beef*; bison; salmon*, shrimp*, scallops*, tuna*; tofu; turkey bacon or turkey sausage; venison* and other wild game* Tough, fibrous or fatty meats (steaks, roasts, chops); fried meats; pork bacon or sausage; veggie burgers Nuts, Seeds & Legumes Smooth almond butter (less than 2 Tbsp) Creamy peanut butter8*; PB2*; Smooth cashew butter; higher-fat nut butters in moderation: macadamia nut, walnut, and pecan butter (1-2 tbsp)* Whole nuts, seeds (including chia and flax), all beans, lentils Dairy & Alternatives9 Light coconut milk, rice milk Almond milk, quinoa milk*, oat milk, flax milk*, kefir (plain).

7 Low-fat hard cheeses*; Parmesan cheese* Soy milk10; skim or 2% milk; regular or Greek yogurt; full-fat dairy products11; full-fat coconut milk; dairy-based pudding, frozen yogurt, or low-fat ice cream12; part-skim ricotta or cottage cheese Protein Powder13 PlantFusion; Vega Sport; egg white protein powder; Whey protein powder (low-lactose); brown rice protein powder Soy, hemp, and bean-based protein powders; anything with sugar alcohols (ends in -ol ), inulin, or more than 3 grams fiber per serving. Fats14 olive oil; coconut oil; ghee; red palm oil; palm oil shortening; grapeseed oil; sesame oil Butter; lard; tallow Partially hydrogenated oils and trans-fat (avoid completely) Beverages Water; herbal teas; chicken, beef, and veggie broths15; all others listed above in this column Coffee or tea16; vitamin-infused water without corn syrup, sugar alcohols, or artificial sweeteners Alcohol; soda17; drinks with artificial sweeteners