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swissmunicipal's review against another edition
5.0
I've had this book for a little over the last two weeks (thanks local library!) and will hopefully have it for at least a few weeks more while I continue to navigate the challenges and reintegration. It is well written and clear and the recipes have all been delicious.
As someone who has dealt with seemingly minor but common digestive discomfort, the immediate results in feeling better have been incredible. After eliminating all the potential problem foods for two weeks, I'm now trying to individually reintroduce them until I've figured out exactly what my body doesn't digest as well - leaving me to then enjoy everything else rather than being concerned needlessly about potential problem foods that it turns out aren't a problem for me.
For anyone who has digestive issues that aren't significant enough to need professional attention, this has the potential to be a fantastic solution (and, it might even end up being recommended to you even if you do see a professional).
As someone who has dealt with seemingly minor but common digestive discomfort, the immediate results in feeling better have been incredible. After eliminating all the potential problem foods for two weeks, I'm now trying to individually reintroduce them until I've figured out exactly what my body doesn't digest as well - leaving me to then enjoy everything else rather than being concerned needlessly about potential problem foods that it turns out aren't a problem for me.
For anyone who has digestive issues that aren't significant enough to need professional attention, this has the potential to be a fantastic solution (and, it might even end up being recommended to you even if you do see a professional).
lena_kellogg's review against another edition
fast-paced
4.0
Wish there were more pictures of the recipes instead of just the ingredients.
honeyandthyme's review against another edition
informative
inspiring
medium-paced
3.5
The best part of this book is definitely the beginning chapters. I am very wary of anything with the word “diet” floating within a 10 foot radius, but was recommended by my physician to look into low FODMAP as a method of managing my IBS. I appreciated that this book very clearly addressed how long the diet is intended to be followed, as well as the potential risks and benefits. I also loved that it addressed the nuances of combining the low FODMAP approach with other dietary restrictions, such as vegetarianism and veganism. There is also a strong, intentional emphasis on using the diet to manage IBS and working with a gastroenterologist & nutritionist to implement changes.
Having explored other books and cookbooks on this topic, I do believe the science and explanation portion of this one stands out (there are even footnotes!). However, the recipes are largely bland and boring, if well-written and simple. I haven’t tested them myself, but only a few caught my interest. This is, in all honesty, likely due in large part to the lack of food photography. We eat with our eyes, and I think these recipes may have seemed more enticing with pictures to go along with them.
Having explored other books and cookbooks on this topic, I do believe the science and explanation portion of this one stands out (there are even footnotes!). However, the recipes are largely bland and boring, if well-written and simple. I haven’t tested them myself, but only a few caught my interest. This is, in all honesty, likely due in large part to the lack of food photography. We eat with our eyes, and I think these recipes may have seemed more enticing with pictures to go along with them.
marziesreads's review
5.0
As some of my readers know, I have celiac disease. I also am blessed with IBD (irritable bowel disease) problems, and GERD (gastroesophogeal reflux disease), sort of equivocally due to SIBO (small intestinal bacterial overgrowth). Yeah, it sounds like TMI but you know what? These are some incredibly common issues for people of all ages, from infants to nonagenerians. About three months ago, after a particularly painful bout of IBS, it was suggested I try the low-FODMAP diet. And oy, is this a complicated diet. It makes the simplicity of avoiding overt gluten (versus kitchen contamination gluten, a serious issue when eating out) look positively alluring. What are FODMAPs? They are a type of carbohydrate that falls into the class of fermentable oligo- di- and monosaccharides and polyols. Unfortunately, if you are looking for a quick list, gluten free's mandate to avoid wheat, barley, rye, spelt, triticale, farro and malt, you should prepare to be sadly disappointed. I can, in the strongest possible terms, recommend that if you decide with your physician to go on this diet that you get Monash University's FODMAP app for your smartphone. You have to pay for it. It's expensive for an app. But it is the best and most up to date information on FODMAP content in food you are going to find. It's the best thing to have in your hand when you are in the grocery store and can't remember if apples are bad and blueberries okay.
In the meantime, as anyone exploring the FODMAP diet will find, figuring out how to cook low FODMAP meals is going to take a change of pace, a huge amount of label scrutiny, and some tricks of the trade. Enter Kate Scarlata's fabulous book. Scarlata is a Registered Dietician and she is thoroughly versed in GI issues like Celiac Disease, IBD, SIBO, and GERD. (And that is in stark contrast to a book I one-starred earlier this week where an author )not a similarly trained dietician) blithely said that people eating a low FODMAP diet don't have problems with gluten. It is possible to have problems with gluten (a protein) and with FODMAPs (a class of fermentable carbohydrates).) One of the things to love about Scarlata's books is her comprehensive explanations and recipes that are very clearly labeled for those eating Vegan, Vegetarian, Gluten-Free and Dairy Free diets. She also tells you if the recipes are quick or easy.
The heart of this book is in her explanations of how to prepare your kitchen for eating a low FODMAP diet. Because the toughest thing you are going to find is that eating low FODMAP means eating no onions and no garlic. And those two things are in SO MANY prepared foods, sauces, etc. There are tricks to still gaining the flavor of onion and garlic, though.
This book is my favorite resource for the low FODMAP diet. Scarlata makes it as straightforward and easy for you as a complex issue can be.
In the meantime, as anyone exploring the FODMAP diet will find, figuring out how to cook low FODMAP meals is going to take a change of pace, a huge amount of label scrutiny, and some tricks of the trade. Enter Kate Scarlata's fabulous book. Scarlata is a Registered Dietician and she is thoroughly versed in GI issues like Celiac Disease, IBD, SIBO, and GERD. (And that is in stark contrast to a book I one-starred earlier this week where an author )not a similarly trained dietician) blithely said that people eating a low FODMAP diet don't have problems with gluten. It is possible to have problems with gluten (a protein) and with FODMAPs (a class of fermentable carbohydrates).) One of the things to love about Scarlata's books is her comprehensive explanations and recipes that are very clearly labeled for those eating Vegan, Vegetarian, Gluten-Free and Dairy Free diets. She also tells you if the recipes are quick or easy.
The heart of this book is in her explanations of how to prepare your kitchen for eating a low FODMAP diet. Because the toughest thing you are going to find is that eating low FODMAP means eating no onions and no garlic. And those two things are in SO MANY prepared foods, sauces, etc. There are tricks to still gaining the flavor of onion and garlic, though.
This book is my favorite resource for the low FODMAP diet. Scarlata makes it as straightforward and easy for you as a complex issue can be.
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