Irritable Bowel Syndrome Message Boards | Re: Is there a diet out there for me, as I suffer from IBS, lactose intolerance AND gluten intoleran

*sympathy*

I've had to juggle that trio of intolerances, so I can at least say don't give up - it is possible to satisfy all three; and eat balanced and tasty food into the bargain.

As has been said Heather's eating guidlines already cut out dairy along with the other things that particularly inflame IBS; so in following that you're already two thirds of the way there.

The last part is adjusting Heathers recomendations to avoid gluten - and this can actually be easier then you think.

For example many of the IBS safe-staples are rice or potatoe dishes (to give the soluble fibre base) both of which are GF. Or when things are bad I've fallen back on oat porridge made with soya milk to passify all three.

For baking its mostly a matter of getting ahold of rice or potatoe based flours to substitute for wheat - there are a whole range of alternative flours now and in the main they really can just be substituted direcetly for normal flour and you'd be hard pressed to tell the difference.

Likewise bread can be substituted with rice or potatoe alternatives to remain GF while still providing soluble fibre. Personally I can't recomend baking your own bread enough - its time consuming when you first start but it soon becomes routine, and I've found that home baked bread is superior to the high-in-preservative GF loaves you tend to find in supermarkets et al.

In fact I can't recommend _cooking_ enough - with pre-packaged foods I found it almost impossible to satisfy all three requirements as there always seemed to be gluten or milk added to the most inocuous things; but when cooking yourself you have complete control over what goes into your food.

It may seem overwhelming at first with all the things to remember, but it really does become second nature after a while. Many of Heathers recpies don't even need modifying; and those that do are usually only a change in flour, or use of a GF bread to make the already DF recepie's GF as well. Going the other way many GF recepies from cookbooks catering to that side specifically can likewise easily be adapted by substituting out dairy things and keeping an eye on soluble
fibre.

Umm...I've babled quite a bit there so I'll stop. Hope I've been of some help.

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