I used to be able to eat whatever I wanted, for better or worse. Then over time I started feeling more and more ill until I hit breaking point and had to figure out what was going on. It took a year of elimination dieting to figure out that FODMAPs were the culprit. It’s a collection of food chemicals that are found in various things, and to the layperson there is very little rhyme or reason to what is fine and what isn’t. Thank god for Monash University’s FODMAP app, which became my bible. Some people are only sensitive to some FODMAPs but I’m sensitive to all of them except one. It is very weird that this only came on in my mid-30s, but bizarrely enough the same thing has happened to other members of my family.
It’s easy for someone to take a look at the food list and go “well you can’t eat anything, how can you actually survive”? I love to cook and cook every day. Over the last few years I’ve found plenty of ways to adapt things, and there are plenty of meals that work just fine without onion, garlic, and the other things I must avoid. For instance, I make chicken risotto all the time. I use chicken broth and no wine, and that’s 100% FODMAP free. Parmesan is very low in lactose, so is totally tolerable. Delicious. There are also numerous stir fry recipes that are fine, as long as you leave out veggies that cause issues. I eat meat and fish, so marinades are great for grilled foods. There are quite a lot of things I can still do.
The real problem though is when I’m going out to eat, or going over someone else’s house. It really makes socialising difficult and traveling especially. I have to work with what I’m given, though, and if friends are especially patient they might like the challenge of dealing with my requirements. Others decide it’s all too hard and I can sense that and I just bring my own food. I can’t decide if that bothers me or not, but it puts me in an awkward position where they’ve already invited me over and now I’m making them do extra work. Oh well, it happens.
I guess the takeaway here (lol food pun) is that there are ways around these sorts of things if you get creative. If anyone is dealing FODMAP difficulties or wants some ideas for recipes, I suggest Monash University’s Low FODMAP Cookbook, which can be found at your retailer of choice. I’m still learning and coming up with ways to expand what I can do, but over time it does get more manageable. Just be REALLY careful when you look online for low FODMAP recipes because I swear 90% of them aren’t low FODMAP at all and either the person has a fundamental misunderstanding of what they’re doing, or they’re purposefully adding the term for clicks and have no interest in it whatsoever. I’ve come across so many recipes that could do some real damage.
