praxisproject Posted May 19, 2016 Share Posted May 19, 2016 After a surprising reaction to a dish containing honey and some other FODMAP elements (all appear to be fructans), I've decided to keep some notes on FODMAPs here, so I can keep track as I have also previously had reactions to agave nectar, HFCS and products containing very high amounts of fructose (all manufactured, higher than in nature). Not doing a reintroduction as such, but trying to review what elements are FODMAPs (and which type) in what I'm already eating and whether I feel better removing them, or if I just need to keep an eye on load. Link to comment Share on other sites More sharing options...
praxisproject Posted May 19, 2016 Author Share Posted May 19, 2016 What started it all: Honey & Black Pepper Beef Honey Snow peas (or sugar snap) Garlic Onion Beef Pepper Oyster Sauce In red: All FODMAPs, all fructans. Link to comment Share on other sites More sharing options...
Kaelisan Posted May 22, 2016 Share Posted May 22, 2016 I think I also need to try low-FODMAP foods to see if I feel better. Through my 30 days, I discovered I can't eat onions, garlic, or peppers without getting heartburn. Now it's been discovered that GERD is caused by inflammation, not acid in the stomach. This makes sense to me. The idea of going low-FODMAP is daunting! Link to comment Share on other sites More sharing options...
praxisproject Posted June 1, 2016 Author Share Posted June 1, 2016 I do seem to have trouble with some of the fructans in high volume (have always had trouble with HFCS, makes me feel quite ill), but seem to be fine with garlic and onions, confusing. May still be about load. Will keep notes here from time to time. Link to comment Share on other sites More sharing options...
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