I have no problem with them if they're well-cooked
11/07/13 01:49 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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I don't have any problem with the FODMAPS aspect of them, so cooking breaks down the insoluble fiber and off-gasses the sulfur, and that makes a big difference for me. I wouldn't eat them without a soluble fiber foundation, but if I take those steps I have a really good tolerance for them.
If you can't eat them at all I don't know of a lot of great substitutes. You might try different varieties (sweet onions like Maui instead of regular yellow onions, or green onions instead, or shallots instead of garlic, etc.) That might help - not sure, but may be worth a try.
You might also try onion / garlic powders and salts, and see if that helps.
Best,
H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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