Q. Even though my Crohn’s disease is supposedly in remission, I have ongoing problems with abdominal pain, bloating and diarrhea. I’d like to try a low-FODMAP diet, but I’m not sure whether I need to make changes to it, since I don’t have straight-on IBS.
I’ve read that people on low-FODMAP diets should not use sucralose. But in your book, sucralose is listed as a low FODMAP ingredient. Can you clarify?
Q. Is it a good idea to take digestive enzymes during the FODMAP elimination diet process described in The IBS Elimination Diet and Cookbook?
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?
Rye is a high FODMAP grain. While authentically prepared, slow-fermentation sourdough bread made from wheat and spelt are low in FODMAPs, sourdough rye breads tested so far in the FODMAP lab at Monash University are high in FODMAPs. But there may yet be hope for sourdough rye bread lovers.