FODMAP Foods and Feeling Good Again

This morning I had an appointment with a gastroenterologist to address my almost constant gastrointestinal discomfort. In the past I’d been diagnosed with IBS after an inconclusive endoscopy when I was about 10 years old. IBS is such an odd disorder, it seems to be a catch-all for those with stomach pains that aren’t patently caused by something in specific.

The doctor ordered a Celiac panel to make sure I don’t have it (don’t think I do, but I’ve heard that most everyone is slightly sensitive to gluten) and sent me home with a new dietary plan. I don’t have stomach pain just when I eat certain things, but rather ALL THE TIME, no matter what, sometimes even if I don’t eat! Which makes me think it’s not just gluten, or just dairy, or just spicy food, etc. I have sharp pains due to gas and bloating, and I can feel my stomach gurgling around all day sometimes.

A new dietary intervention is called FODMAPs, which has you eliminate (or reduce, at least) a group of carbohydrates and sugars that may be poorly absorbed and cause gas and bloat. FODMAPs is an acronym for “Fermentable Oligo-, Di-, and Monosaccharides and Polyols.” Essentially, it refers to foods that contain easily fermentable, short-chain sugars that increase fluid delivery into your large bowel, causing pain in certain individuals.*

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Sour Cream Cheesecake

My husband’s birthday is the day before Christmas, which means that Christmastime is basically a celebration of him in our household as neither of us are religious. We put up a tree and give gifts and celebrate the season — that is, the tilt of the Earth’s axis and the solstice. My husband’s favorite dessert is cheesecake. He loves it so much that we almost had it at our wedding. He grew up eating Snicker’s pie on his birthday made lovingly by his mother, and while it’s delicious I find that I can’t stomach much more than about a half a slice simply because it’s so rich. I was also eager to start creating our own Christmas/birthday traditions. I had never made a cheesecake before, so I went to Alton Brown for his recipe as they are fool-proof although sometimes complicated.

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