Testing for FODMAPs
#363612 - 02/23/11 04:05 PM
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I am considering giving the FODMAPs approach a try. I already follow almost everything on this diet except for wheat, apples/applesauce, and some occasional soy.
I am primarily interested in seeing if eliminating wheat will help my symptoms.
How does one test for an intolerance for wheat (Fructans) and the other categories for FODMAPs?
If I eliminate them from my diet how long before I would notice any change if I do indeed have an intolerance?
I have not had any wheat or other FODMAP triggers since Monday (it is now Wednesday evening here) but have been feeling terrible since Monday when a tunafish salad with Smart Balance Mayo on a white flour tortilla had me half dead. This prompted my wheat-exclusion trial. Still been feeling sick yesterday and today when I didn't have wheat, but this should be normal since it generally takes me a few days to recover from a bad spell.
Is there a certain point I should add wheat back in to test for symptoms? It seems like I have nothing to eat at home it all has wheat!
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I am currently on a Fodmap-elimination diet that my dietician has put me on. I started to feel improvements after only a week, but now (four weeks in to the diet) I feel like a completely new person! I´ve had D for many years (as long as I can remember, actually!), but no more! It stopped after ten days. I had to be really strict in the beginning of this diet, but since my symtoms have approved so greatly, now I can start trying out small amounts of new foods to test my tolerance level. I only try one new food every four days, and in very small amounts. Right now I am trying wheat (only white flour, I can´t tolerate whole grains). I have noticed some bloating but no D, so hopefully I will be able to consume small amounts of wheat in the future as well. Right now I am extatic about the progress I´ve already made, it feels almost to good to be true, since I´ve been so severely sick for years.
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Only two FODMAPS, lactose and fructose, can be directly tested for malabsorption. Fructans, galactans and polyol have to be tested by eliminating them from your diet for a period of 2-3 weeks.
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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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Thanks for the replies!
This is already proving to be quite difficult. Went to the store to pickup some wheat free products (boy are they expensive!) and I noticed a lot have soy ingredients. Went through my kitchen and found a lot of hidden soy (soy oils, soy lecithin, etc.) Do I need to eliminate all possible soy ingredients?
I've already slipped on the wheat with some corn pops I didn't realize had wheat until I had finished a bowl...
As for the lactose and fructose tests where can I have these done? Do I need to go to an allergist or a lab diagnostics facility?
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Talk to your GP about the fructose and lactose tests.
--------------------
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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I ate a lot of oatmeal, salad, rice and chicken. yes, your diet will be bland for a while. i was lucky and found improvement in a day or two. well worth it, i wish i had done it sooner.
(wheat is my main problem.)
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I have been on the FODMAPs diet for 11 days now and have been getting worse, much worse.
The symptoms I was looking to eliminate (flatulence, urgency, and D) have not improved and the D and urgency have gotten WAY worse. This morning was one of the worst days I have had in months.
I am assuming this is not a normal adjustment? I have been eating Gluten/Wheat free products during this time. Could these have any significant impact?
I am wondering if I should try and tough it out another week or if I should give up now. And I am hoping that if I go back to just the EFI diet my symtoms will regress to where they were before.
I am also getting pretty worried because I really cannot figure out what I am doing wrong. I want to work at getting better but don't know what to do if I follow the diets and still feel this way.
Any input would be very much appreciated right now. I feel very lost.
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I find that I can not eat most gluten free products becuase they often have some odd ingredients. Usually they have soy or maybe corn. For me, I cannot handle soy flour at all and corn is insoluble. What gluten free products are you using?
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As Syl knows, I have been on FODMAP for a month.
Not much better.
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Thanks for the replies guys! I'm having another tough morning and have to go into work in a little while.
I have been using Bob's Red Mill All Purpose Baking Flour and Bob's Red Mill Xanthan Gum to replace wheat flour in my baking. This wheat/gluten free flour has these listed ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour.
There was already a thread about this flour mix here: http://www.helpforibs.com/messageboards/ubbthreads/showflat.php?Cat=&Board=recipe&Number=16759&page=&view=&sb=5&o=&vc=1
I also had Rudi's Gluten Free bread with the following ingredients: Water, potato extract, rice starch, rice flour, sorghum flour, organic high oleic sunflower/safflower oil, organic evaporated cane juice, organic honey, egg whites, organic inulin (just noticed this as I am typing! Missed that one in the store. Fiber in nutrition facts only listed at 1g though. And I didn't start eating that one until yesterday afternoon after I was already ill), yeast, sea salt, organic molasses, xanthan gum.
Also had Baked Lentil Chips with Bean Flour (Lentil, AdzukI, and garbanzo beans), potato starch, vegetable oil, and then a mix of spices.
And finally I had a Pasta with Organic Rice Flour, Organic Rice Starch, Organic Potato Starch, Organic Soy Flour. (From what I had found researching FODMAPs and Soy it was the soybean one has to stay away from. Was this accurate?
There were some other products I had last week but I don't have their ingredients in front of me.
I don't know how to proceed. Normally when I feel this sick I rely on basic toast (which has wheat), oatmeal, and cereal to get me through. Debating if I should go back to wheat now or eliminate the gluten free products and try FODMAPs without them for another week. (But then I am at a loss for what a person should be eating.)
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