I’ve now been following the low FODMAP diet for a couple of months and I have to say that I’m feeling much better overall. I navigated the 6 to 8 week elimination phase without too many hiccups and have started to reintroduce some higher FODMAP foods back into my diet. Sadly, some foods remain difficult for me to process, a list that’s quite lengthy unfortunately, but the overall benefits of eating low FODMAP foods is reward in itself.
I think the FODMAP diet journey is an incredibly individual one and everyone will respond differently to it, just as they will respond differently to certain foods. I’ve had a few encounters online recently in which people have stated that particular foods either shouldn’t be included in a low FODMAP recipe because they’re irritating to the gut (even though they are actually low FODMAP foods) or that the portion sizes and quantities should be adjusted because in high numbers they become a high FODMAP food.
This has irritated me, to be honest, because if there’s one thing that’s abundantly clear when it comes to the FODMAP diet it’s that everyone is different! That’s the whole freakin’ point of the FODMAP diet! Individuals will be able to tolerate or not tolerate different foods differently! I don’t understand why people can’t just assess their own potential response to recipes or a meal and make suitable adjustments. For instance, if you know that you can handle a small amount of oats then have one small Anzac biscuit. If you can’t, then don’t eat them! It really doesn’t have to be hard.
One thing that has been hard is that I miss bread a lot. I’ve tried a number of shop bought gluten-free loaves, but I find it difficult to get past their grainy texture and general lack of flavour. (I’ve found the £3 price point for a Genius loaf pretty hard to swallow too). I’ve also made my own gluten-free loaves. They’ve turned out okay and have been tasty enough, but they still don’t compare to a normal wheat loaf.
I recently tried sourdough bread, but I don’t think my system liked it. It’s quite an acquired taste at the best of times due to its sour aftertaste, but I suspect my body still isn’t that keen on processing either gluten or wheat. I’m in the process of getting a sourdough bread culture on the go which I intend to use to make a spelt sourdough loaf, so I’ll see what my body makes of that.
As I said at the start of this post, it’s clear that the FODMAP diet is very much a personal endeavour and I think the journey’s very much about identifying what your own personal triggers are. All I can say with certainty is that I feel infinitely better as a result of finding out about the FODMAP diet and I’m happy to help spread the word to other IBS sufferers in order to help them too.