5 tips for cooking for someone with UC

ahsan65@gmail.comJuly 30, 2025

0 0 4 minutes read

If your loved one lives with an inflammatory (MII) (UC) (UC) inflammatory (MII) disease, you may know how isolated the disease can be. Symptoms such as diarrhea, cramps and bloody stools can interfere with social events. And although food does not cause the condition, certain foods can irritate the digestive tract, by putting a brake on festive meals.

There are many ways to help someone living with UC, but knowing what foods should eat and what it should avoid is powerful. By learning to cook for a friend or a family member who has a MI, you can help relieve their symptoms and make them feel included in social events, including regular family dinners.

“Food is family, friendship and love, and cook food together and make your loved one in good health because of this is incredibly enriching,” explains Barbara Olendzki, RD, MPH, director of the Center for Applied Nutrition at the Medical School of the University of Massachusetts in Worcester.

Although there is no single diet for UC, there are general rules that are good to follow during cooking for someone who cannot digest certain foods very well. Here are five tips to help you navigate the kitchen when cooked for someone with UC.

1. Understand that a person with Mii has good and bad days

First, it is important to recognize that the activity of a person’s disease will determine what they can and cannot eat one day.

“When a person with UC is not in a push state, the regime which is recommended to him is mainly a typical healthy diet,” explains Kelly Kennedy, RD, the former dietitian of everyday staff. On the other hand, when a loved one has symptoms of Cu, it will have to adapt their diet to remove food and ingredients that worsen inflammation.

Although there are basic basic rules, each person’s body is different, so people who have UC should work with their doctors or dietitists to determine which foods are most triggered for them. Kennedy suggests keeping a food newspaper to follow the diet and symptoms.

“The main objective is to maximize the quantity of nutrients in food that you serve someone with UC while limiting the risk that they have a push,” explains Kennedy.

During the periods when the person is not in an enlightening rocket, Kennedy says that a diet rich in fruits, non -cruciferous vegetables, whole grains and lean proteins is ideal.

2. Cook a meal for everyone

To start, try to find dishes that everyone will appreciate so that you do not prepare more than a meal for a group. Kennedy notes that in some cases, everyone can eat the same foods, just prepared differently. For example, you can cook vegetables for someone who has a CU, making it easier to digest and leave them crude to anyone who may prefer to eat them in this way.

“It takes time at first to learn new foods and meals,” explains Olendzki. But with a certain practice, the preparation of meals adapted to the UC will become second nature and can even lead to health gains for everyone at the table, she says.

3. Go easy on sugar, saturated and trans fats, lactose and processed foods

Eat more than 25 grams of sugar per day, ultra-transformed foods or high quantities of saturated fats (commonly found in fatty cuts, poultry skin, whole dairy products, shorening and coconut oil) can cause inflammation that irritated the digestive frame and UC triggers, says the Ryan Warren Mancini, RDN, in the private city.

In some cases, however, refined grains with a low fiber content such as white rice and white bread, which are considered to be processed foods, can in fact be easier to digest, as when someone is in the middle of a thrust, says Kennedy.

Knowing what works for this person’s body will help determine which foods best reduce their symptoms.

Lactose, a sugar found in dairy products like milk, can also be difficult to break down, so avoid things like cream sauces (although fermented dairy products such as yogurt and kefir are generally good choices). Also avoid fried food when cooking for someone who has a CU, as additional fat can trigger or irritate symptoms.

4. Avoid emulsifiers

Warren Mancini said to stay away from food additives and emulsifiers, including carraghenian, polysorbate 80 and carboxymethylcellulose, that studies carried out in mice and human laboratory samples suggest that intestinal microbes and the triggering of inflammation.

The emulsifiers extend the conservation time of processed foods, maintain the texture and prevent liquids from separating. These additives are everywhere and can be difficult to avoid in food such as the vinaigrette purchased in stores, mayonnaise and ice cream.

Although more research is necessary to better understand the effects of emulsifiers in humans, certain experts, including Warren Mancini, advise people to limit these products as much as possible.

5. Modify diets to include sucking fibers and cooked vegetables

Warren Mancini often recommends anti-inflammatory diets rather than individual foods to his patients. The Mediterranean diet, for example, is an anti-inflammatory diet which includes a wide variety of fresh fruit, vegetables, fish, nuts and small amounts of healthy fats such as olive oil.

Warren Mancini recommends modifying the base of this diet to incorporate these foods in a more digestible form. For example, she suggests opting for almond butter instead of whole almonds, cooking green leafy vegetables instead of eating a raw salad and choosing intrinsically soft fiber forms, such as avocado, sweet potato and papaya.

When cooking vegetables, try to steam it or microwaves instead of boiling, which can eliminate key nutrients, a study revealed.

Warren Mancini also suggests vegetable puree to make soups and nutritious smoothies that are easier to digest than whole products.

During a rocket, Kennedy says that it is better to stick to foods that are easy to digest, such as refined cereals (once again, sourdough, sourdough or gluten -free white rice), and low fiber fruits such as bananas, cantaloup and honeymoon. Removing the peel from other fruits, such as apples, also reduces irritation fiber.

Kennedy says to incorporate non -cruciferous vegetables, including peppers, shorts, eggplant, tomatoes and zucchini, which have a low fiber and are easier to digest. Cruciferous vegetables, such as broccoli and cauliflower, on the other hand, have a high fiber content and can be irritating for some people. Avoid dishes that include these ingredients and always avoid spicy foods, Kennedy explains.

The point to take away

Food is a powerful tool for connection.
Cooking a loved one with ulcerative colitis can help alleviate their symptoms and fight feelings of isolation that can come from life with UC.
Knowing what foods your beloved should avoid, which preparation techniques make food easier to digest and which nutrients they need when they feel better are important when cooking for a person with Cu.

Additional reports by Kaitlin Sullivan.

ahsan65@gmail.comJuly 30, 2025

0 0 4 minutes read