I cringe to post these but this is me.
I am so far in you would think it would be better. I find this really discouraging.
So here's what I have always wondered. Let's say I make a stirfry for lunch and I carefully measure out and use: cabbage, carrot, bell pepper, peas, green beans, green onion, and zucchini, keeping them all at or under the measurements allowed. How do I know all these low FODMAP foods don't just add up into one big FODMAP. I know each has it's own concerns (eg - too much cabbage can be high in Polyol-sorbitol, too much zucchini can be high in Oligos-fructans, Peas in Polyols-mannitol), but who has the time to make sure all their vegetables aren't combining into a mod-high amount of FODMAP. Not that I want to add a food combining restriction to the whole FODMAP thing. Just makes me wonder.
I would love to hear from some of you. What have you tried? What works for you? What was a total failure and waste of $$?
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