Low Residue Diets – Transitioning from Clear Liquid to High Fiber
What is a Low-Residue Diet?
A low-residue diet temporarily limits foods that leave indigestible residue in your bowel. This gentle approach gives your gut time to recover after a clear-liquid phase and helps reduce the frequency and volume of stools. Most people stay on a low-residue plan for 1–2 weeks—always follow your physician’s timeline.
Key Principles
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Limit fiber: Aim for <10–15 g of fiber per day.
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Choose refined grains: White bread, plain pasta, and white rice.
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Avoid tough skins and seeds: No whole grains, raw fibrous veggies, or fruit skins.
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Lean proteins & well-cooked veggies: Skinless poultry, fish, eggs, and seedless cooked veggies.
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Dairy in moderation: If tolerated, choose smooth cheeses and milk.
Beverages
Allowed
Coffee, tea (Calming Blends Diverticulitis Tea), decaf coffee and tea, cocoa, carbonated beverages, fruit flavored drinks without pulp.
Limit Consumption
Sugary sodas; alcoholic beverages
Breads and Cereals
Allowed
Refined white, light wheat or rye bread and rolls; saltines, or soda crackers. All refined, cooked and ready-to-eat cereals (oats, wheat and rice) such as Wheathearts, Malt-O-Meal, Special K®, Cheerios®, Post Toasties.
Limit Consumption
Rolls with nuts, seeds, coconut or fruit not allowed; bread containing cracked wheat particles or whole seeds; coarse, dry cereals; any with bran or raisins. Graham crackers, corn bread.
Desserts
Allowed
All plain puddings, custards, tapioca, gelatin desserts, fruit whips, smooth ice cream, fruit ice, plain sherbet, yogurt, cake and cookies.
Limit Consumption
Rich pastry or cakes. Those with nuts, seeds, raisins, coconut, dates or fruits not allowed.
Eggs
Allowed
Eggs
Limit Consumption
Egg dishes prepared with ingredients not allowed.
Fruits and Fruit Juices
Allowed
Fruit juice without pulp. Canned: applesauce, cherries, fruit cocktail, peaches Fresh: bananas, cherries, grapefruit, melon, nectarine, peaches, plum
Limit Consumption
Fresh: pineapple, pears, apples, apricot, avocado, berries, mango, pear, dried dates, figs, prunes, raisins.
Meat or Meat substitute
Allowed
Tender, broiled, stewed or creamed, roast beef, veal, lamb, pork, ham, poultry, fish, chopped clams, oysters, liver, kidneys; Cream cheese, cottage, American, cheddar, Swiss or jack cheese, smooth peanut butter.
Limit Consumption
Fried meats, fish or poultry; meats highly seasoned or containing whole spices; sausage, frankfurters. Strong cheeses or those containing seeds. Dried beans or peas, chunky peanut butter.
Soups
Allowed
Creamed soups with pureed or whole allowed vegetables; strained vegetable soups or chowders, meat or fish broths.
Limit Consumption
Highly seasoned soups or those containing ingredients other than on allowed list.
Vegetables and Vegetable Juice
Allowed
Cooked or canned artichoke hearts, asparagus, beets, carrots, chard, green and wax beans, bean sprouts, mushrooms, pimento, pumpkin. Fresh and cooked tomato (no seeds or skins), stewed, pastes, purees. Tomato juice. Limit vegetables to 2 servings/ per day.
Limit Consumption
All other raw, strongly flavored vegetables (cabbage, broccoli, cauliflower, summer squash, okra, Brussels sprouts, parsnips, rutabagas, turnips, onions, corn, baked beans). All others not listed as allowed.
Sample Daily Menus
Breakfast
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Scrambled or poached eggs
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White toast with a thin pat of butter
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Ripe, peeled banana (no seeds)
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Smooth yogurt or lactose-free milk
Mid-Morning Snack
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Plain ricotta or cottage cheese
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Saltine or plain crackers
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Canned peaches (in juice), well-drained
Lunch
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Grilled skinless chicken breast or turkey slices
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White rice or plain white bread sandwich (no seeds)
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Cooked carrots or green beans, well-steamed
Afternoon Snack
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Smooth peanut butter on white bread (optional)
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Gelatin dessert (sugar‐free if desired)
Dinner
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Baked white fish or lean pork tenderloin
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Mashed potatoes (no skin) or refined pasta
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Zucchini or peeled, cooked summer squash
Evening Snack
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Low-fat pudding or custard
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Smooth applesauce (no chunks)
Tips for Success
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Hydrate well: Aim for at least 8 cups of clear fluids daily.
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Chew thoroughly: Break foods down to aid digestion.
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Cook gently: Steaming or boiling until very tender.
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Monitor tolerance: If dairy causes discomfort, switch to lactose-free alternatives.
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Plan ahead: Prepare batches of rice, peeled fruit, and cooked veggies to mix and match.
Once your physician clears you, you’ll begin reintroducing fiber gradually—moving into soft foods and then a full high-fiber regimen. Use this low-residue phase as the solid foundation for a healthier, stronger gut to come.
*Information adapted from Manual of Clinical Dietetics, American Dietetic Association, 6th Edition, © 2000