What is a low residue diet? What are the recipes?

The "residue" in the low-residue diet refers to the part of the food that cannot be digested by the body, and the most common is fiber. A low-residue diet is a diet that contains a very small amount of fiber, so it is also called a low-fiber diet. This diet focuses on intake of easily digestible foods, which reduce gastrointestinal motility and reduce bowel movements.

Foods with less residue mainly include porridge, boiled rice, soft noodles and other fine grains, chopped meat made into soft meat, animal offal, fish, soy milk, tofu brain, dairy products, eggs, chopped vegetables, potatoes, carrots, tomatoes, steamed melons and fruits until soft and easy to chew and swallow.

A low-residue diet is to avoid frying and frying, mainly stewing, boiling, and steaming. The low-residue diet is to minimize the residues left after food digestion, such as the tender lean part of meat, the young leaves and flowers and fruits of vegetables, the peeling of melons, the juice of fruits, and porridge, rotten rice, bread, soft noodles, biscuits and other foods are low-residue diets.

A low-residue semi-liquid diet is a semi-fluid food that contains very little fiber and is easy to swallow and digest. Semi-liquid diet with less residue is to strictly limit the fiber in the diet, and the food content is to further strictly limit the fiber on the basis of the semi-liquid food content, and no other fruits and vegetables are not used except for vegetable puree and fruit puree and filtered vegetable soup juice.

The diet is divided into liquid food, semi-liquid food, soft food, and normal diet. A low-residue diet refers to a liquid diet, such as soup, rice cereal, fruit and vegetable juice, and lotus root powder.

A low-residue diet is a food that produces less stool after food is digested, and if you consume this diet for a long time, it is not good for your health.

A low-residue diet is to avoid frying and frying, mainly stewing, boiling, and steaming.

Foods with less crumbs, such as soft bread, will not fall off.

Foods on a low-residue diet: Staple foods include white rice, bread, noodles, toast, etc. Meats include tender meat with no tendons removed and skinless, lean meat that is ground, minced, or boiled, as well as poultry and fish.

If the dietary fiber content is high, people are prone to satiety, which will reduce the amount of food they eat, and it can also help people control blood sugar and blood pressure levels. Therefore, you can replace fine staple foods with coarse grains in moderation, which can supplement the dietary fiber required by the body, and the nutrient density is high. If you only eat white rice, it will lead to insufficient nutrient intake, which can be eaten with other staple foods, such as yams.

Different taste: Brown rice has a coarser taste and is more time-consuming to cook due to the coarse fiber and bran wax of the inner protective cortex, while the taste of white rice is much finer than that of brown rice.

The principle of low-residue diet is to reduce the amount of food that leaves residues in the gastrointestinal tract after digestion (i.e., indigestible vegetable fiber, animal gluten, milk, etc.).

Filtered soy milk, easily digestible animal food, and drinks are of course free of residue.

Residue-free food is liquid food, such as vegetable soup, fruit juice, bone broth and other foods that do not contain staple foods, and low-residue food is a semi-liquid food containing a small amount of chopped vegetables or minced meat.

Residue-free liquid foods such as milk; Less residue semi-liquid food such as rice porridge.

For example, pumpkin, winter melon, cucumber, potato, tomato, etc.

1. Pumpkin

Pumpkin is also the most common vegetable, with less dregs and a sweet taste. It is suitable for stewing, steaming, stir-frying various cooking methods and all kinds of people.

2. Winter melon

Winter melon contains less dregs. Moreover, winter melon is generally low, but it is still rich in nutrients, so it is a more economical vegetable choice in the home-cooked diet.

3. Cucumbers

Cucumber rind is one of the most common melon vegetables on the summer table, with a green color and a unique and crispy taste. The cooking method is also relatively simple, and it is very suitable for stir-frying, cooling, and boiling.

4. Potatoes

5. Tomatoes

Tomato is a residue-free vegetable native to South America and widely cultivated in northern and southern China. Tomato fruits are nutritious and have a unique flavor, and can be eaten directly, cooked, and processed in tomato sauce and juice.

The above content reference: Encyclopedia - Tomato

The above content reference: Encyclopedia - Pumpkin.

1.What is a low-residue diet?

A low-residue diet is a low-fiber, low-residue diet that aims to reduce intestinal burden and promote gastrointestinal health. Common low-residue foods include rice, bread, meat, eggs and fruit juices. A low-residue diet is also often recommended for people with gastrointestinal discomfort or patients in the ** postoperative period.

2.Advantages of a less residue diet.

The advantages of a less residue diet are mainly reflected in the following aspects:

Reduce intestinal burden: A low-residue diet can reduce the intake of intestinal crude fiber, reduce intestinal burden, and prevent intestinal diseases such as constipation.

Easy to digest: Since low-residue foods are usually soft and delicate, they are easier to digest and absorb, reducing gastrointestinal discomfort.

Balanced nutrition: Although a low-residue diet excludes some high-fiber foods, it is still possible to achieve nutritional balance through a variety of diets.

3.Deficiencies in a less residue diet.

Although the low-residue diet has its advantages, it also has some disadvantages:

Nutrient deficiencies: Due to the limited amount of food with little residue, it is easy to have deficiencies in certain nutrients, so special attention should be paid to the combination and matching to better meet the nutritional needs.

Long-term low-residue diet may increase the risk of disease: due to the lack of adequate dietary fiber in the split-rent diet and the lack of adequate dietary fiber, it may increase the risk of cardiovascular disease, bowel cancer, etc.

Single taste: Since there are not many types of food with less residue, it is easy to cause a single taste, which needs to be reasonably matched.

4.How to implement a low-residue diet?

The following principles need to be followed to implement a low-residue diet:

Choose low-fiber, easy-to-digest foods: such as rice, white bread, lean meats, eggs, etc.

Meat and vegetable matching: Try to maintain meat and vegetable combination to ensure a balanced nutritional intake.

Eat in moderation: Although it is suitable for digestion, it is still necessary to control the amount of food you eat to avoid the burden on your stomach and intestines caused by excessive intake.

5.Brief summary.

Although there are advantages to drinking and eating with less residue, it is also necessary to pay attention to its shortcomings. In the process of practice, it is necessary to make a reasonable combination to better meet the nutritional needs and reduce the burden on the stomach and intestines. In the end, it is necessary to choose whether to implement a less residue diet based on individual conditions according to the needs of the individual.