Irritable Bowel Syndrome Message Boards

Well, I'd avoid the lard completely! I can't think of a fat that would be more difficult to digest - it's gotta be even worse than butter.

Try a non-hydrogenated soy margarine like Soy Garden, or for baking you can also use Spectrum Spread. These are much healthier fats than lard (or butter), and less likely to cause GI upsets. But - here's the catch - they are still fats, and all fats are GI stimulants, so too much of them is not a good thing.

If your bun recipe is lowfat overall (say, no more than 25% of calories from fat) then you should be able to use these soy options without problem. If the recipe is high fat, then even with these healthy fats you could still face IBS problems from the recipe.

Also - for some baking, lard will give you the lightest, flakiest results, so the soy options might not produce the texture you're used to. I don't really know a way around that - it's definitely not worth using the lard just to get the texture.

- Heather

--------------------
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!

Print Remind Me Notify Moderator