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Re: Pureeing and Cooking Veggies       08/21/03 12:04 PM Edit Reply Quote Heather Reged: 12/09/02 Posts: 7799 Loc: Seattle, WA Hi - Cooking and pureeing actually break down the cellular walls that make up the insoluble fiber of the plant. Chewing really well would do the same thing. The more the insoluble fiber is already broken down, the less of a drastic effect it will have on the gastrocolic reflex (do a board search for this term if you're unfamiliar with the role in IBS). So, eating cooked and pureed spinach will have one heck of smaller chance of triggering an attack than eating raw spinach leaves. For carrots, when they're cooked they're really tolerable (think of how you could smush a cooked carrot, just like a cooked potato). Raw they're a little riskier, so watch for that. In general, any root veggie is a good bet. - H -------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook! Print     Remind Me     Notify Moderator

Entire thread Pureeing and Cooking Veggies Olivia 08/21/03 11:53 AM Re: Pureeing and Cooking Veggies Heather 08/21/03 12:04 PM

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