22-year-old Londoner and food fanatic navigating the everyday culinary difficulties of IBS. Here to share FODMAP knacks and gluten-free baking recipes in abundance.
About FODMAP: First coined by Monash University in Australia, the acronym — which I jokingly refer to as something broadly scientific and unpronounceable — stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (or short chain indigestible carbohydrates which produce excess gas in the small intestine). What is known to be a ‘low FODMAP diet’ is medically efficacious for those suffering from the chronic condition of irritable bowel syndrome.
Leading a low in FODMAP diet can alleviate many of the common digestive discomforts symptomatic of IBS, like severe bloating and abdominal pains.
Some of the many food groups which one with IBS is recommended to avoid are: fructose, a sugar found in fruits such as apples, pears, cherries and blackberries (the list goes on); lactose, found in dairy products like cow’s milk — yet most cheese, in moderation, are okay; fructans, found in grains such as wheat, rye and barley and thus gluten altogether; and finally, polyols, found in alcohols and sweeteners.
The recipes shared on this blog are a combination of ones I’ve adapted to meet the low FODMAP diet and ones I’ve created myself, which I’ve categorised under ‘self-made’ and ‘enhanced’ recipes for easy reference.