Guffs and Bellyaches -Trials and Tribulations of FODMAPs

Sounds quite scary huh? Sounds to me a little like something incurable and possibly involving a nasty rash. Actually, FODMAPs refers to the fermentable sugars in the foods we eat.

Last year, I finally caved in and sought advice from a dietician to try to work out what was making me bloat up periodically. I’m well known amongst my friends for being a bit ‘windy’; what they didn’t appreciate was that (how to phrase this…) the wind ‘not released into the wild’, was causing me more problems than that let fly free!

 By chance I came across a lovely dietician, who just happened to specialise in bloating and FODMAPs (Monica Kubizniak of BJC Health). See, the idea is that a diet rich in fermentable sugars that aren’t absorbed correctly by the gut, are basically left IN the gut for a while – to bubble away, and release gas. The gas causes the uncomfortable bloating. I did a week’s food diary which revealed my lovely healthy diet was absolutely chock full of fermentable sugars. Having established that I don’t have anything nasty such as celiac or Crohn’s disease, I started an elimination diet to clear me of all the major FODMAPs groups. These are:

F: Fermentable

O: oligo-saccharides

D: di-saccharides

M: mono-saccharides

A: and!

P: polyols

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What could be more In The Sticks-ey than baking your own bread?

As part of my ongoing quest to reduce the amount of wheat in my diet, I adapted this recipe from one I found on allrecipes.com, to include both spelt and rye flours. Both are forms of wheat, of course, but the thought was there.

Starting with organic flours, and lactose free milk, I ended up with two mainly organic (the yeast was bog standard dried from a sachet, the treacle just Lyles) loaves:

Ingredients for 2 loaves Continue reading