StomachMonkeys's Notizen, 04 Apr 23

No garlic and onion?? Is it for allergy reasons?  

It’s due to an issue with the gut microbiome. If you develop an issue there it can be quite the process to get things right again. Currently there are a lot of things that are eliminated form the diet. It’s a pretty extensive list and makes meals challenging , to say the least. Especially since so many things have polyols in them. Here are some of the eliminated foods/groups: oligosaccharides, including fructans and galacto-oligosaccharides disaccharides, including lactose monosaccharides, including fructose polyols, including sorbitol, xylitol, and mannitol Fructans, galactans, and polyols What do those things mean? Where do they come from? Sources of fructans: Sources of fructans include wheat, rye, barley, onion, garlic, Jerusalem and globe artichoke, beetroot, dandelion leaves, the white part of leeks, the white part of spring onion, brussels sprouts, savoy cabbage, and prebiotics such as fructooligosaccharides (FOS), oligofructose and inulin. Asparagus, fennel, red cabbage and radicchio contain moderate amounts but may be eaten if the advised portion size is observed. Sources of galactans: Pulses and beans are the main dietary sources (although green beans, canned lentils, sprouted mung beans, tofu (not silken), and tempeh contain comparatively low amounts). Supplements of the enzyme supplement alpha-galactosidase may reduce symptoms if brands containing other FODMAPs, such as polyol artificial sweeteners, are avoided. Sources of polyols Polyols are found naturally in some fruit (particularly stone fruits), including apples, apricots, avocados, blackberries, cherries, lychees, nectarines, peaches, pears, plums, prunes, watermelon, and in some vegetables, including cauliflower, mushrooms, snow peas and mange-tout peas. Cabbage, chicory, and fennel contain moderate amounts, but may be eaten in a low-FODMAP diet if the advised portion size is observed. Polyols used artificially as bulk sweeteners added to commercially prepared food and beverages include isomalt, maltitol, mannitol, sorbitol and xylitol. As noted above, they exacerbate the effect of galactans when consumed. Fructose and lactose Edit People following a low-FODMAP diet may be able to tolerate moderate amounts of fructose and lactose, particularly if they have lactase persistence. 

That sounds really tough. Impressive that you're powering through and still making delicious looking meals despite it! I hope it helps. 

It’s not me, but is something we need to deal with/be cognizant of in the house for meals. I try to make things to help keep it somewhat interesting with all the restrictions though. 😉 

I’d be screwed without dairy or garlic!!! 😜