He thinks so, too. Sigh.....

Also dumping on trendy diets totally ignores the underlying issue. Digestive disorders are SUPER common. IBS is thought to affect 20% ish of the population. It’s super that YOUR tummy works good, but a lot of ours don’t, and medicine doesn’t have many answers. The skeptics would have us try nothing. Adhering to an odd…

I wish we could focus less on things like “GMO free” and “organic” and more on the ingredients in our food. I’m lactose intolerant and following a fussy medical diet, so I’ve given it more thought lately. Garbage additives like whey and flour are in tons of things. Foods should be as few ingredients as possible, and…

People don’t understand lactose intolerance. I’m always having to explain that hard cheeses and butter are okay, milk and whey and yogurt aren’t. Whey is the biggest bastard, it’s a waste product they put in all kinds of foods and it’s like 50% lactose by weight. Lactose intolerance is quite well understood, so when…

I totally get it! I was worried about being obsessed and just trading one limitation for another. It hasn’t been that experience for me. I’ve really missed my fav foods like pasta, crackers, garlic, and bread, but I’ve started cheating a bit. I still get those foods but since I know what my irritants are, I’m more in…

It is kind of confusing at first. I kept a list open on my phone, so I could search it when I needed to. I didn’t find it too tough to follow at home. The biggest challenge was finding new go-to snacks. A couple of days I just got disfunctionally hungry feeling like everything was off limits. Then I found cheese. The…

Trying the enzyme tabs is totally worth it. Those have become less effective for me, but even without them, you can order lactase liquid enzyme online and pre-treat dairy. I use it to treat cream so i can make ice cream and chocolate mousse. It just needs a couple of days to do its disaccharide magic.

I read that the oats are stored in places with wheat, like silos or whatever. When you’re talking about an auto-immune reaction to a protein, those quantities come into play. I, on the other hand, felt sorry for myself yesterday and allowed myself an ounce of goldfish crackers. And a good time, in moderation, was had.

Keep in mind that FODMAP was developed by dieticians using biochemistry. I’m not an expert at biology, but I am a PhD scientist, and their hypothesis makes sense to me. I’m really hoping FODMAP could be a step in the direction of non-snake-oil approaches to gut health. Obviously there will always be opportunists, but…

Man, my lactose intolerance is SO intense. The tabs stopped being enough several years ago. And they put whey in so much bullshit. I knew about the LI before the diet, but apparently I had other stuff too. It’s been great. One of my goals is to regain some leeway with the lactose. Like, if I could have mascarpone with…

Yea, I’ve read about the gut brain ideas. Super interesting, but not much to utilize. Imodium is actually like heroin for your tummy or something, literally. I used to use it a lot, but then I’d see-saw between lot going and going like a geyser.

I’ve been on for about two months, so I’m coming up on reintroducing things, which seems tricky. But so far, great!

If you still have issues, I recommend at least reading up on the FODMAP diet. It’s really well scientifically supported, but not widespread in the US yet. I went to a dietician who hadn’t heard of it =S.

The poor understanding of “gluten free” by the media really annoys me. That NYT article linked above talks about “gluten sensitivity” in regards to the Monash University FODMAP diet. But as far as I understand, they are not AT ALL espousing gluten as an issue.

I’m following the FODMAP diet linked in the article. Those gluten-free options have been great for me, because I’m supposed to minimize my exposure to certain sugars contained in wheat. But yeah, I notice that many of them say they aren’t Celiac appropriate. It sucks that they can’t partake, having the greatest need.…

Interestingly, I am on the FODMAP diet, in which I am to avoid wheat-products because of a type of short-chain sugar they contain. But seitan is A-okay because it’s just gluten, and it doesn’t have that sugar. Diets get kooky.

I am on the FODMAP diet, which is referenced in the NY Times article linked. I like to try to clarify that the FODMAP diet suggests that some people are sensitive to the digestion of certain SUGARS (in the biochem sense, not the table sugar sense), in the case of wheat this is something called fructans. The FODMAP…

You know you’ll have more interesting bar conversations if you root for us.

I choose to view this as an excellent counter-troll. Well done.

Idiots Out Wandering Around. ;)