Posted 13 March 2012 - 08:20 AM
Posted 13 March 2012 - 08:58 AM
Ph.D in Biology
Posted 13 March 2012 - 11:15 AM
Posted 15 March 2012 - 10:13 AM
Posted 16 March 2012 - 11:31 AM
Posted 17 March 2012 - 04:36 PM
Posted 18 March 2012 - 10:39 AM
I've been trying a gluten-free diet for the last month or so. It hasn't helped my IBS at all. If I have the discipline to do it, I might try the low FODMAP thing after trying the gluten-free diet.If you're just concerned about wheat gluten, based on my research, spelt is a relative of wheat and therefore is NOT gluten free. I'm a little confused about oats, but from what I can puzzle out oats are gluten free, but they're often processed in factories that also process wheat products. Because of this, it's difficult to find oats that don't contain traces of wheat gluten. I would say that oatmeal in the U.S. just refers to any hot cereal made from oats. Usually, that would be rolled oats or steel-cut oats cooked in water or milk. I agree with you about gluten-free bread! The first loaf of bread I bought was so crumbly and pasty that it made me gag and nearly throw up!!!! Your best bet is to find a local gluten-free bakery. Try choosing breads that contain a lot of egg and some xanthan gum. That'll give it a good texture. Rice pasta is probably the best alternative to wheat pasta, in my opinion, too. I don't know how any of that fits in with the FODMAP diet, however.
Hi guys, thanks for the replies.I've started only restricting the allowed 'dangerous' food like milk and fruit. Everything else I've just been scoffing! I've also been doing some experimenting with gluten-free foods. I've tried gluten-free bread and I've got to say I was not impressed. I've seen that spelt grain is allowed, so if anyone knows of a good spelt bread recipe for a breadmaker I'd be glad of any recommendations. I also tried buckwheat pasta last night and was absolutely astounded to find that after leaving it to boil for a couple of minutes (I left the kitchen for approx 3 mins!) it had dissolved and turned into a mess of mush! Not impressed at all.I did check the ham I bought as I'm well aware of additives in food as it is - as a rule I only ever buy organic meat and the guy on the deli counter advised me it was just plain ham.Does anyone know if oats are allowed? The book specifies oatmeal, but in the UK oats and oatmeal are two different things and I'm not sure which product the Americanisation refers to.Do you know what the worst part is? I've been asked to bake a cake for my friend's wedding in the summer, and since I've never done anything as big or important as a wedding cake before I'm baking about a cake a week to perfect my recipe as practice, but I can't eat any of it!! Torture! Still, my friends and family seem to be enjoying it :-)
Posted 19 March 2012 - 12:56 PM
Posted 19 March 2012 - 06:41 PM
Recently my IBS C has started to get worse and worse, so I've just embarked on the FODMAP diet as recommended by a friend, who is a doctor. Not really sure where to start, I bought the book 'IBS - Free at Last' by Patsy Catsos as it had good reviews on Amazon. So, I went out shopping this weekend and bought all the 'allowed foods' in the book, only to find that the book is out of date and a lot of foods that she deems 'allowed' have now been ruled out. If anyone wants a massive bag of mushrooms and a cauliflower I have plenty going spare....The book is American and all food portions/recipes are measured out in cups, which is confusing to me. Trying to find a standard conversion table on the net has proved very difficult; in the past I've always gone on the knowledge that one cup is equivalent to 8 fluid ounces, but found many websites said that the measurement in ounces differs depending on the type of ingredient, e.g; whether you're measuring dry goods, or fruit, or liquid etc. So, I've just sort of been guessing.Anyway, I've been doing the diet for 4 days now, and I'm not expecting to see an improvement just yet. But, I'm really struggling with the portion sizes. I am a very big eater, plus I run on a regular basis so I'm constantly hungry, and four days into this diet I'm STARVING! The book I'm following sets a meal-plan to help you get the gist of the diet for the first two weeks, but some of the meals and snacks are leaving me with a rumble in my tummy! For example, a suggestion for a mid-morning snack is some cherry tomatoes and a low-fat mozzarella stick - I would usually eat a flapjack, a banana/raisins and 4 cheesy oatcakes!! She pads out a lot of the meals and snacks with nuts, and I'm terribly allergic to nuts so this is a no-go for me, but I'm not sure what I can replace this food group with without eating too many danger foods in one meal.Today, I've already eaten:Breakfast:1 cup cheerios, handful of blueberries & lacto-free milk1 rice cake with a little bit of butterMid-morning snack:2 rice cakes1 gherkin5 cherry tomatoes1/2 oz brieA small bit of ham1 celery stick1 boiled eggLunch:Baked potato with tuna, cucumber and mayoNot even sure if I should be eating this much, but my usual diet consists of lots of oats, dried fruit and pulses which I've had to eliminate. I don't find that raw fruit and veg fills me up as a snack so I'm having to eat loads of it for it to even touch the sides!Would be interested to know how other people have coped on this diet. Being a very thin person, I've never had to go on a diet before of any kind, so this is a real test of my willpower.
Posted 19 March 2012 - 06:49 PM
Posted 20 March 2012 - 03:55 AM
Posted 20 March 2012 - 08:47 AM
Posted 20 March 2012 - 08:56 AM
Posted 20 March 2012 - 01:25 PM
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Posted 21 March 2012 - 09:16 AM
Posted 21 March 2012 - 09:25 PM
Posted 22 March 2012 - 02:00 AM
Seen all these on allowed lists.I am sticking to the list I have until I'm told different by my consultant and dietician
Coconut, Soy and Oats are all high-FODMAP foods.
Posted 22 March 2012 - 02:02 AM
I checked an ingredients list that included milk. So being safe for now I'm avoiding.
Oh I meant to mention, there's no reason that mayo should contain lactose. A classic mayo recipe is just oil, vinegar, and eggs. It looks creamy but that's because of the magic of emulsification. The egg yolks as natural emulsifiers allow the vinegar and oil to combine and become thick and creamy. Some brands add other flavoring agents but any decent mayo should be lactose-free.