Book Fare - The Complete Low-FODMAP Diet

Book Fare - The Complete Low-FODMAP Diet

Reading for IBS-sufferers. Book review of The Complete Low-FODMAP Diet by Sue Shepherd, PhD, and Peter Gibson, MD.

The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders by Sue Shepherd, PhD, and Peter Gibson, MD.

After suffering for months with bloating, nausea, and a pronounced sense of smell which set my head into a migraine, my rheumatologist asked me to look into GI (gastrointestinal) causes for these difficulties. She recommended that I read about clean gut diets and work with a medical nutritionist. I did just that. My wonderful nutritionist introduced me to the concept of FODMAPs, and I have not looked back! My first homework assignment was to absorb this very book, and I am delighted to share it with you.

Reading for IBS-sufferers

Written by the developers of the low-FODMAP diet, this is my go-to book for understanding why and what to eat in order to manage my gastrointestinal pain. I appreciate that Ms. Shepherd suffers from celiac disease and is acutely aware of wheat issues.

This colorful book is truly a textbook designed for those of us who suffer from digestive issues, specifically IBS (Irritable Bowel Syndrome). There is a whole chapter devoted to “What is IBS?” It is written in plain language and offers diagrams, charts, and a large collection of recipes all designed to make the low-FODMAP diet more approachable to the layperson. The downside for me is that many of the recipes rely on gums for binding gluten-free dishes. Gums are awfully hard for me to digest, so I disregard many of their recipes. What I love about this book is the scientific explanation for the diet and the large research effort that supports it.

What is a FODMAP? “Indigestible sugars that provide fast food for bowel bacteria.”

What does FODMAP include?

  • Fermentable
  • Oligosaccharides – fructans and galactooligosaccharides
  • Disaccharides – lactose
  • Monosaccharides – fructose
  • And
  • Polyols – sorbitol, mannitol, maltitol, xylitol, polydextrose, and isomalt