fruits?

peeled peaches and bananas-

Carlie

I've read so many different fruits that people here eat that I can't, you have to experiment to see what works for you.
For me it's brown skin pears (Bosc) with the skin off that do no harm to my gut. I don't know why, that's just what the gut likes. I also can't do berries like you and citrus is out too. Bananas caused C for me for a long time so they were on the "out" list but since getting into remission they are not a problem which makes me happy. I also am OK with a little Red Delicious apple added to chicken salad along with celery.

I don't drink any fruit juices but do use veggie juices. Store-bought carrot juice is great and when I get time I also juice veggies at home such as carrot, red cabbage, beet, cucumber and just a little bit of apple.

I find that I tolerate melon well. I also have poached pears and apples with success. I don't tolerate berries well, which is hard because I love them. I read that we should avoid skins of fruit..so peeling peaches and nectarines is a good idea.

Hi ChrissySoul....lately, I have been cooking them. Yesterday I poached the pears and they were great. I'll make an apple crisp this week. I just cut down a bit on the sugar, and I seem to do well with it. I also made a peach/blueberry crisp last week that was awesome. I don't eat any raw veggies now...I always cook them. Hope this helps.
~Cita

Chrissy....with the pears, I don't skin them, but you probably should...put them in a pan with a bit of butter and add brown sugar..awesome...same method with apples (I skin them and cube them). I'm going to try baked apples this week...nice treat for my kids and very healthy. I got the peach crisp recipe online at allrecipes.com. It called for raspberries, but my friend is allergic, so I substituted blueberries. I would cut down on the sugar...the oats were awesome on top. Very nice for breakfast too.

With tomatoes, I don't eat them raw anymore, but make them all the time for my pasta sauces..they give me no problems then.

Salad is still out....I tried it a few weeks ago (I admit I went overboard and ate 2 big plates)...VERY sick the next 2 days.

With Fall coming, "crisps" and "buckles" are fun. Very seasonal and I'm loving having fruit back in my life. I've noticed that I'm cutting down on candy (yes, I am a sugar fiend and I know this is not good for UC)....raw fruit except melon and banana is too hard on my system. I hope this helps and that you have success with some of my suggestions! ~Cita

I am lucky that raw fruits don't bother me. Try bananas, applesauce, or canned peaches or pears (in 100% juice) if other fruits are bothering you. I can eat raw veggies no problem as well, except too much raw broccoli causes issues sometimes. You can use margarine as a substitute for butter.

Chrissy....like Sara says above, you can try margarine. My mom always made baked apples for us as kids and they were great. You asked what kinds of foods I eat...I'm not too restricted. Really only salad and greasy food upset me. If I see blood, I go with baked chicken, white rice and applesauce until it clears up. No, I have never seen food in my bm. I've been flaring since April..my first real flare. I went off prednisone about 3 weeks ago and am trying hard to lose the 10 lbs it put on me. I need to lose about 30 and I had lost 10 b4 the pred...I'm trying to exercise 45 mins-1 hour each day. I have an elliptical climber and that's great. I hope to work my way back to spin class next week.

I think stress makes it all worse...my eldest is off to college this week (he has Type 1 Diabetes), so I am really worried about him. Once he's settled, I hope my UC will settle down too! Now go make yourself a yummy fruit dessert:)

Avo, banana, apple.. I have heard papaya is good on digestion but dont see much of it, wish I had a greenhouse.

Btw, last saturday for breakfast I made gluten free pancakes with tons of honey... no problem.

Chrissy, here's the recipe I used (from Allrecipes.com):

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Since I don't have a problem with Dairy, can't answer your margarine question. You may want the poach or bake the fruit instead of sauteing in butter/margarine.

~Cita