After my 4-week check-in, the elimination diet was deemed inconclusive, and probably not worth dragging out in the hopes it would start working. The suspicion is more general digestive issues, so the next approach will be a low-FODMAP diet. What’s that, you ask? FODMAP stands for Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. Essentially, short-chain carbohydrates that are poorly absorbed in the intestine and can ferment, leading to bloating and pain. It’s a common approach for individuals experiencing irritable bowel syndrome and other GI issues.
What are some of these foods?
- Fructans (wheat, rye, barley, garlic, onions, etc)
- Galactans (legumes, beans)
- Polyols (apples, apricots, pears, peaches, etc, and sugar alcohols like sorbitol)
- Fructose (honey, high-fructose corn syrup, etc)
- Lactose (milk, cheese, yogurt, etc)
I had actually wondered about garlic during the process since I’ve heard it can cause troubles. Now that I’m trying this low-FODMAP approach, I’m really sad about losing garlic and onions since they are in so many of the meals I enjoy.
However, this means the elimination diet is now over and there are items that are back on the table. For example, eggs, red meat and pork, black tea/coffee, alcohol (some types), oats, peanuts, maple syrup, soy, and corn. So while I need to find some new recipes and learn a new set of rules, I definitely feel more freedom than before.
And, this has opened up some more baking recipes that weren’t available over the past four weeks, so I made some gluten-free vegan cookies from the Oh She Glows cookbook.