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I am very familiar the the article Marcason refers to. The authors of the article raised points 1-3. They have raised similar points in previous articles. These type of comments are expected in any research article as the authors are suppose to report potential problems and difficulties as a matter of normal practice.
She is correct that there are very few trained RD. This problem is slowly being overcome with prestigous organizations such as King's College London who is putting on course for registered dietitician in the UK. This happened after the UK conducted extensive clinical trials on this dietary approach.
What Marcason forgot to report was the conclusions of the article which are
"Simple concepts of how food might trigger functional GI symptoms have led to at least one efficacious dietary approach that is effective in the majority of patients with FBD [Functional Bowel Disorders]. The evidence base for the low FODMAP diet is strong, provided dieticians with the skills to implement it are available. Other approaches, most of which are, at least theoretically, complementary to the low FODMAP diet, are being actively pursued in clinical practice, if not always in scientific enquiry. There is a real need for biomarkers or other clinical predictors to enable individualization of the dietary approach, particularly as many diets require the use of elimination diet methodologies. Gastroenterologists can no longer ignore specific dietary intervention for patients with functional gut symptoms."
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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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what about apple cider vinegar?
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Now I have 2 well-formed BMs a day unless I eat an unsafe food or I get stressed or ill.
I have eliminated all of the high FODMAP foods in the table from the second reference except wheat. I seem to be able to tolerate a fair amount of wheat with no problems. Apparently that is not particularly unusual.  Many people don't have to eliminate all high FODMAP foods. That is why the approach has a re-introduction phase.
My improvements were obvious with 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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Molasses - check the cheat sheet in my signature.
Scarlata has a comments about apple cider vinegar at the bottom of her blog here.
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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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Which of the foods in this table were you eating regularly before fodmaps? Did you pick up any new foods from the suitable foods portion of the table?
Cheers.
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ibs-d (pseudo)with pain and bloating
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I must admit that I did it so long ago I don't recall all the details.
Foods I use to eat but don't any more include garlic, onions, beans (except small amounts of humus), apples, pears, mangoes, watermelon, dried fruits, artichokes, asparagus, peas, avocado and mushrooms.
I have not been able to increase consumption of insoluble fiber foods. I have been able to eat some lean red meats about once a week with no difficulty.
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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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so is that a yes to both??????
Another source told me no to both.
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...it says popcorn is a safe snack. 
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