For many years I have suffered through intestinal problems. I’ve seen several specialists and had my share of intrusive medical tests. Thankfully all the biopsy’s returned good news. But that left me no closer to eliminating the pain in my life.
Last week I met with a Dietician who introduced me to the FODMAP process. For those of you who are not following the diet, it stands for Fermentable, Oligo-saccharides, Di-saccharides, Mono-saccharides and Polyols.
It is a way of monitoring your diet and pinpointing the cause of your pain.
You can find more information here
The process was developed by Monash University in Australia. My Dietician works very closely with Kings College in London who are continuing this research. While I welcomed the opportunity to find the source of my abdominal pain, I found the diet itself to be a daunting prospect.
Since I was old enough to climb on a chair and reach the kitchen bench I’ve loved to bake. The prospect of a diet with no wheat, no milk and very limited fruit isn’t one that inspires a home baker like me.
So, I’ve had to say goodbye to my sourdough starter and look for new ways to satisfy my desire for bread, cake, and all the baked goodness in between. This site chronicles my experience with the FODMAP diet. I hope people are inspired by the recipes I post, and use them to enjoy food while following FODMAP.
Last week I met with a Dietician who introduced me to the FODMAP process. For those of you who are not following the diet, it stands for Fermentable, Oligo-saccharides, Di-saccharides, Mono-saccharides and Polyols.
It is a way of monitoring your diet and pinpointing the cause of your pain.
You can find more information here
The process was developed by Monash University in Australia. My Dietician works very closely with Kings College in London who are continuing this research. While I welcomed the opportunity to find the source of my abdominal pain, I found the diet itself to be a daunting prospect.
Since I was old enough to climb on a chair and reach the kitchen bench I’ve loved to bake. The prospect of a diet with no wheat, no milk and very limited fruit isn’t one that inspires a home baker like me.
So, I’ve had to say goodbye to my sourdough starter and look for new ways to satisfy my desire for bread, cake, and all the baked goodness in between. This site chronicles my experience with the FODMAP diet. I hope people are inspired by the recipes I post, and use them to enjoy food while following FODMAP.
