For your convenience, the most commonly asked questions for FODMAP Free for Foodies are answered right here.
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Q: Are you an MD, RD or a Clinical Nutritionist?
A: No. I’m a food enthusiast who has lived with gastrointestinal, Irritable Bowel Syndrome and other issues for over 20 years. I progressively became severely intolerant of all elements of FODMAP and found it difficult to find suitable foods. I began submersing myself in related research and experimenting with low-FODMAP ingredients in my cooking. This site is intended to share my experience, discoveries, resources and recipes. You can check out My Story and Disclaimer & Disclosure pages.
Q: What made you decide to become so intensely involved in FODMAP and passionate about cooking in this appoach?
A: To be frank, I became increasingly frustrated with the dozens of doctors and specialists I had encountered over the 20 years during which I struggled with GI issues. I felt over-tested and over-medicated with no improvement. Four years ago, my conditions became drastically severe and I began having other symptoms related to inflammation and auto-immune issues. Even the FOMAP specialist I was seeing, who was an RD gave me some terrible advice. But more than that, I felt she was callous and insensitive to my plight. Having said that, I don’t expect anyone else to care or pay attention to one’s body as much as the individual. So I started immersing myself in FODMAP studies, which was then, still in the early stages.
Q: I noticed you don’t have a lot of meat dishes here. Why is that?
A: I actually do not eat red meat and my diet consists predominantly of seafood. Since I’ve personally cooked and experimented with these dishes, my recipes naturally reflect what I eat. Because the FODMAP approach is rather limiting, I brought chicken and turkey back into my diet a few years ago and you’ll see recipes for those. Quite a few of them can actually be prepared with ground beef or lamb, like the Turkey Chili and Bolognese Sauce.
Q: Are the recipes healthy?
A: I generally eat a very healthy and nutritious diet, so the recipes included here reflect that. Low FODMAP foods actually restrict many nutritious items particularly in the vegetable and legume area, so I make an effort to ensure I maintain a well-balanced diet that is tasty and wholesome.
Q: Are the ethnic dishes authentic?
A: I can’t say they are authentic, in that they may not include the traditional ingredients. The recipes have been specifically modified to be FODMAP-friendly, so by virtue, they may not meet the traditional taste standards of of that cuisine. The intent is to allow low-FODMAP followers to satisfy their craving for certain dishes they are otherwise unable to eat, without the consequences. And hopefully they will find it tasty all the same!
Q: Why does your FODMAP-Approved list contain items others state as unsuitable?
A: Many of the lists I see on the Internet are outdated. I source my info from Monash University, the authority on FODMAPs and the first to provide evidence that a low-FODMAP diet would relieve IBS symptoms. They are continuing to research and analyze foods and updating the database. You can find more info on my Resources page.
Q: Every once in a while, I see your recipes call for items that I’m surprised belong there. For instance, I checked the label for Worcestershire sauce which includes garlic. Can you explain?
A: While not every IBS-suffer is intolerant of every FODMAP carbohydrate, I happen to hit the jackpot and suffer with all five. So I’m a stickler about addressing all of them in my recipes. However, certain condiments are used so sparingly that they shouldn’t cause issues. For instance, 1 teaspoon of Worcestershire sauce in a dish that is spread over six servings will have virtually no impact. Also, something like Miso is fermented which reduces the FODMAP content and 2 tablespoons of paste per serving has been classed as low FODMAP.
Q: I used the recipe last week and notice it’s now a little different on the site. Did you make changes?
A: I am constantly striving to create the best-tasting, healthiest recipes possible within the low FODMAP guidelines, and sometimes that requires tweaking or fine-tuning. I frequently make the dishes on this site and if I discover they can be improved, or I can make the directions clearer for my readers, I’ll make edits to the posts. For instance, initially I called for 2/3 cup water for FODMAP Free for Foodies Chocolate Chia Protein Bars, to make it easier to stir and handle, and to adequately “cook” the quinoa flakes. However, in a different batch, I noticed that reducing the water to 1/2 cup made the texture crispier, while still achieving what I intended. So I updated the recipe.
Q: Why is there a picture of a cat on the Testimonial page?
A: Haha, I know it seems a bit random but I love animals and Luna is a very important part of my family. She is a Blue Mitted Solid Ragdoll and very sweet, floppy, affectionate and puppy-like. She even has her own fan base here.