Q. Is it a good idea to take digestive enzymes during the FODMAP elimination diet process described in The IBS Elimination Diet and Cookbook?
Eggs perform many functions in baking. They alter the texture and structure of the finished product in several ways. Eggs add moisture, act as binders, and emulsify (allow the fatty and watery parts to combine). They also contribute to leavening by forming a foam that can hold expanding air bubbles. Eggs will also affect the color and flavor of the item. But what if you’re allergic, or you’re following a vegan diet, or you ran out of eggs? How do you find a substitute that can do everything an egg can do? And is it even possible while maintaining your low-FODMAP lifestyle?
If you’ve been suffering from gastrointestinal symptoms that interfere with your work or social life, there is no need to suffer in silence. Bring your symptoms to the attention of your primary care provider. You might decide to make a special appointment for this, especially if your symptoms are new, or to bring it up at your next scheduled check-up. How can you make the most of your doctor’s appointment?
If you’ve done much reading about nutrition and digestive health over the past couple of years, you may have come across the term “resistant starch”. Resistant starch has been touted as a weight loss aid and a potential cure-all. While it has been mentioned briefly on this blog in the past, let’s take a closer look. What are resistant starches, and how do they fit into your low-FODMAP diet?
National Nutrition Month (March) is a great time to talk about the nutrition practitioners who appear on my Find a FODMAP Dietitian directory. These are credentialed healthcare professionals you can turn to for expert help with your irritable bowel syndrome (IBS).