Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Going To Start A Low/no Fodmap Diet


BRUMI1968

Recommended Posts

BRUMI1968 Collaborator

Hi all. I'm about to start a low/no FODMAP diet tomorrow. (I wanted to eat up the Brussels sprouts and zucchini I had just bought first.) I am thinking of doing ZERO high fodmaps for a couple weeks, then adding each family in one at a time. Is that reasonable? I don't have the books and my library does not have them either, but I do have a list of foods that should be limited and those that are allowed.

I already don't do gluten (obviously), soy, sugar, garlic (bloats me), dried fruit (stinks me right up), dairy...and I eat very little grains. Rice makes my teeth hurt (demineralization?). Corn actually works okay for me as a grain, so I might go with that if potatoes start to make me crazy.

Symptoms are not severe, just bloating and gas. Those were always my main problems, along with C, and the bloat has only ever gone away on the body ecology diet (which is very hard to maintain) ... so I think the low sugars might be key.

Anyway, any advice would be welcomed.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



georgie Enthusiast

I started FODMAP 2 months ago and love it. I was tested to be lactose intolerant and fructose intolerant. I was having a severe onion reaction when I saw the Dr so fructans was also dxed. I know I react to sorbitols.

Please check Sue's info re to dairy. Lactose free is re to FODMAP and this means that you can eat hard cheese, butter and cream and also may be able to tolerate small amounts of milk. A lot of people get this wrong and being able to eat cheese etc is an important thing. Dairy free may not be necessary unless you have a casein intolerance ( which is not FODMAP)

And take note of how small amounts of the intolerance may be suitable. Sue actually advises NOT to totally eliminate all intolerances but to simply learn better ways to manage them. Fructose for eg ( an apple) may be OK if combined with glucose as then the glucose molecule helps break down the fructose molecule in the gut. So apple pie may be OK ( with cream ! ) but an apple on its own may not be.

Everyone has different mileage. And in time there is some healing so the goal posts may move.

This is Sue Shepherd's page. Open Original Shared Link

BRUMI1968 Collaborator

Thanks so much. I don't do dairy now as even the smallest bit of it makes me have constipation for days. Also, I'm mostly vegan so it fits well with my other dietary philosophy. And lastly, I don't even miss cheese that much. Thanks for letting me know that though - I know lots of folks struggle with the dairy thing and wish like crazy they could eat it. Once I stabilize, I'll take note of which dairy I can eat on low FODMAP and try it out if the situation seems right.

I'll check out that website. Thanks.

-Sherri

BRUMI1968 Collaborator

Well, started out nicely. Quit all the high fodmap foods and the bloating and passing of gas did diminish greatly. Then one day I decided that salsa didn't have anything I couldn't eat (I'm having a bad case of anemia right now and its affecting my brain capacity) so I ate some. About 20 chips into it I'm like, "wait, that's onion". Next day, bloat city. Anyway, I'm still going to try to add back onion separately in a couple weeks.

On the anemia note, ate some steak today - first time in two years. At first it felt like a rock in my stomach, but I feel okay now. I need to find my digestive enzymes ... they're around here somewhere.

Anyway.....

I'll post if anything interesting happens.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,736
    • Most Online (within 30 mins)
      7,748

    Angela Oliveri
    Newest Member
    Angela Oliveri
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.