DO YOU SUFFER FROM symptoms of irritable bowel syndrome (IBS) or another chronic digestive condition? Do you hate the idea of eating a bland diet of “safe” foods to manage your condition, or struggle to pinpoint which foods cause your symptoms at all? Have you read and cooked from The Complete Low-FODMAP Diet and are you hoping for more variety in your diet?
If your answer to any of these questions is “yes,” I am so thrilled to introduce this collection of recipes to you. Each recipe is developed specifically for those following a low-FODMAP diet. If you have not yet heard of it, FODMAP is an acronym for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—you see why we had to abbreviate it! This mouthful of a term simply refers to certain carbs that ferment in your gut, releasing gas that can trigger IBS symptoms or other digestive distress. For further explanation, please see “FODMAPs explained” (page 3).
Prior to my developing the low-FODMAP diet in 1999, there was no proven-effective treatment for irritable bowel syndrome. Clinical studies now indicate that over 75 percent of people with IBS, many of whom have suffered for years, find relief from reducing their intake of FODMAPs. Because of this, it has become the most recommended dietary therapy for irritable bowel syndrome (IBS), an achievement of which I am immensely proud.
I have been making these recipes for several years, as have many readers of my bestselling self-published cookbooks. These recipes were previously unavailable through North American retailers. Additionally, as our knowledge of the FODMAP content of foods has evolved over the past few years, I have tweaked the recipes to ensure they are up to date with the latest research, and as delicious as ever. I am pleased to present them to you now.
These recipes cater to those with intolerances to FODMAPs—including fructose, lactose, sorbitol, fructans, and galacto-oligosaccharides. They have been developed for good health and great flavor, making it easy for the whole family to sit down and enjoy a meal together. The recipes range from simple to more complex, so they will appeal to both the novice and the more experienced cook.
The recipes are not only suitable for people following a low-FODMAP diet; they are also ideal for those on a gluten-free diet. Having celiac disease myself, I know firsthand how important it is to make gluten-free food tempting and delicious so that nobody feels like they are missing out.
Every recipe is low-FODMAP and gluten-free, with options and substitutions for those following vegetarian or vegan, low-carb, low-fat, and dairy-free diets.
Best wishes for good health always, and enjoy!
Dr. Sue Shepherd