7. Fermented foods
Fermented foods are healthy additions to any eating plan…other than the Diverticulitis Diet. Fermenting is a millennia-old technique for preserving food, adopted before the advent of refrigeration. Fare such as cheese, yogurt, kimchee, sauerkraut and pickled vegetables fall under the category of FODMAP, i.e. fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These foods are famous for promoting probiotics and gut health as well as bolstering the immune system. Yet for those afflicted with diverticulitis, FODMAPs intensify the pressure on the colon, the exact opposite of what diverticulitis patients need to get better. They will always be there after recovery.
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