Garlic/celery for flavour?
#351889 - 11/10/09 10:00 AM
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pancake
Reged: 11/02/09
Posts: 26
Loc: Essex UK
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I love making soup & after reading this site over the last few days I can see why some versions I have made have brought on an IBS attack (chicken fat & dark meat) I was wondering if when making the soup stock I can add garlic/onions/celery to flavour the stock then remove them prior to making the soup with safe veggies etc?
I'm not sure what the "Bad" part is!
Apologies if this is a thickie question! 
Helen from the UK
Edited by pancake (11/10/09 10:01 AM)
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None of those things bother me personally, but fat can be a problem for sure.
You can certainly use garlic and celery if its not a problem to you personally. Shallots is another.
I am trained in French cooking and Northwest mainly, but others as well.
Mirepoix
A combination of onion, carrot and celery
Read more: http://classical-french-cuisine.suite101.com/article.cfm/mirepoix#ixzz0WU4esGEq
I personally carmelize the veg right at the begining, this turns the acids to sugars and give its more flavor.
I would also use lean chicken white meat.
Really depends on the person.
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My website on IBS is www.ibshealth.com
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I use garlic and celery in soup stock. I throw out the celery and garlic afterwards and only use the stock.
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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Store bought stock is going to have more fat in it then a homemade stock as well.
If you have chicken bones and make it from scratch it might help. Also lower sodium.
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My website on IBS is www.ibshealth.com
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