Can I Eat Quinoa if I Have Diverticulosis?

Diverticular disease is a gastrointestinal disorder with two distinct phases.

Diverticulosis is the chronic phase. It causes small pouches to bulge outward at weak points along the inner lining of your large intestine, or colon.

Diverticulitis is the acute phase. It occurs when these pouches become inflamed or infected, according to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).

In the past, it was thought that nuts, seeds, and grains, including the “ancient grain” quinoa, an excellent source of fiber, could cause diverticulosis or make it worse. That thinking has now changed.

Quinoa Nutrition

Quinoa has been cultivated and eaten by people in Peru, Chile, Ecuador, and Brazil for more than 5,000 years, according to research.

Available as red quinoa or regular quinoa, this whole-grain product is rich in dietary fiber and heart-healthy protein. A 1-cup serving delivers 5.2 grams (g) of fiber and 8 g of protein in only 222 calories, according to the U.S. Department of Agriculture.

The balanced variety of essential amino acids in quinoa makes it a desirable protein source. Like other plant foods, quinoa is cholesterol-free.

Fiber and Diverticulosis

According to the NIDDK, most medical experts believe a fiber-deficient diet causes diverticulosis, so doctors advise their patients with diverticular disease to eat a high-fiber diet.

If you develop abdominal pain, fever, nausea, chills, and vomiting from an acute diverticulitis attack, however, your doctor may recommend a clear liquid diet, a liquid diet (e.g., smoothies), or a low-fiber diet, according to Johns Hopkins Medicine.

As you add low-fiber foods back into your meals and snacks, start with small portions of low-fiber grains like rice. Avoid quinoa and other high-fiber grains until your diverticulitis attack has passed completely.

If you think quinoa makes your diverticulosis symptoms worse, consult your doctor.

Serving Tips

Many types of quinoa need to be rinsed before cooking to remove saponins, a substance that causes a bitter taste, according to the Harvard T.H. Chan School of Public Health.

Boil quinoa just like you would prepare rice, or combine it with other grains and spices to make pilaf. Toss it into soup in place of noodles or barley, or sprinkle cooked quinoa onto a heart-healthy salad.

You can also buy quinoa cereals or breads that contain quinoa flour at health food stores or in the natural foods section of your grocery store.