Trying very strict low-FODMAP
Posted 23 February 2012 - 01:24 PM
Posted 27 February 2012 - 04:55 PM
Posted 01 March 2012 - 01:58 AM
Posted 08 March 2012 - 08:53 PM
Posted 11 March 2012 - 01:07 PM
That's fantastic! I am so glad that you're feeling improved. It's really frustrating to learn that some terribly common things can affect you even in small doses, and continues to be frustrating every time you have to explain it. Going to restaurants can be dreadful sometimes but I so loathe the feeling after indulging in forbidden foods that I go to pretty great lengths to avoid them. I'd rather have a plain grilled chicken breast than feel pain for hours and hours. I find that other people don't really understand that sometimes, but for me willpower comes pretty easily when I recollect the sensation of a bad attack. The joy of going days and days on end with no pain has still not ceased to be amazing to me.As for stools being soft, I have found that if I consume pretty much exactly the daily recommended amount of fiber of 16 g, I have one perfect, normal BM every day. 20 g of fiber or more and I'm in diarrhea territory immediately. Much less than 16 g and I get constipated. I use a food tracker on livestrong.com to measure my calorie intake and make sure I'm getting proper nutrition.
So, two weeks into a very strict low-FODMAP regime and I'm really a lot more improved. I'm down to just one bowel movement in the mornings, and it's not urgent. My stools are still soft, but not diarrhea. I have much less overall bloating and gas. Energy levels still improving.
Posted 14 March 2012 - 01:13 AM
Posted 18 March 2012 - 03:22 AM
Posted 18 March 2012 - 06:20 AM
Posted 19 March 2012 - 01:09 PM
Ditto on the burping, btw. In regards to your points above, I believe spelt is a questionable FODMAP item. It seems from some studies that sourdough spelt bread might be OK but it is impossible to know if the product has fermented all of the FODMAPs out or not when you are buying it as the length of time a sourdough starter is allowed to ferment can vary. Also, the polenta issues you have could be from cross-contamination, unless you're buying certified GF polenta/corn meal. Sweet corn itself is definitely a no-no. Nuts and seeds I have found I can tolerate only in very small amounts (8-10 almonds at a time max), and it's better to have seed/nut butter than the whole ones. I believe your ability to digest those items could improve with time as your digestive system has a chance to rest. Red capsicum gives people some digestive problems if they aren't accustomed to spicy food. I can tolerate this fine but large quantities of chili oil gives me the runs big time.What frustrates me the most is coming across an uncommon ingredient, eating it anyways, and then finding out it has FODMAPs. A local gluten free bakery just opened 2 blocks from my house but their products are all made with honey and teff. I knew I couldn't have honey but was so stoked when they said if I called ahead they'd make me a loaf without honey. Then I went home and googled "teff" and it looks like that's a questionable ingredient. Lots of their other products contain chickpea flour, so all of their stuff is a no-go for me. Bummer. Bean flours hide in lots of prepared GF items, and I've also noticed pea protein is quite common in vegan cheese. Gotta read those labels!
Hi Korga, I'm interested in your progress and will continue to follow your updates. I started the low FODMAP in January (with a couple of bad weeks off it when I travelled to Cambodia -- onion territory) but am feeling so much better on it. My digestion has certainly improved, with little or no diarrhoea and less gas. I'm still bloating strongly though. ?. The biggest difference has been in my energy levels, and I'm feeling more energetic than I have in 20 years, since before I first developed bowel problems. I've found I've had to restrict it further than the recommended guidelines, and need to be careful with too much fibre/raw food, and also fat. Pork belly made me sick. Exceptions to the low FODMAP for me have included spelt, corn/polenta, red capsicum, nuts and seeds. I also can't seem to handle some gluten free biscuits or pastas and can't figure out why. Some contain corn flour, or it might be the bean flour. I've cut gluten as much as possible.I'm also wondering whether I'm so intolerant because my bowels were so bad for so long and if my tolerance might increase with time on this less irritating diet.Either way, I feel extremely fortunate to have found this diet and to feel so much better. Especially after not being taken seriously by the medical profession for so long and trying diets like the low Candida diet which only made me worse. Best wishes to you.
Posted 20 March 2012 - 04:13 AM
Posted 21 March 2012 - 08:09 PM
Posted 21 March 2012 - 09:21 PM