Hi Beth, first of all, just FYI, we consider all food to be safe – unless it is actually unsafe as in containing eColi or salmonella etc. we feel the safe/unsafe verbiage demonizes food in a way that is not helpful. Per your question, no one knows and extrapolations can be tricky. Various apples do contain different amounts of sugars so it would actually be just as much as a logical bet that they would be different. A trick is to use your Monash and FODMAP Friendly apps. They are the only ones lab testing raw ingredients for FODMAPs, so if it isn’t listed on one of the apps, NO ONE KNOWS. We like to make a distinction between what is low FODMAP and what is likely to be tolerated. Those are different questions and usually people really want to know the latter. The only way to tell is to try when you are stable and in your Challenge Phase. Asking others how they have tolerated a Golden Delicious is not necessarily going to give you the answer for your own GI tract.

Hi Mary, Thank you for the compliments and we are so glad you are part of our community. And I am so sorry that it has been such a long, winding road for you. The good news is that you are not alone in experiencing difficulties. And the great news is that a dietitian is the way out. Itching is not an IBS response. It is not unusual for people to have IBS along with other issues – histamine reactivity, GERD, you name it. GIs are great for diagnosis, but it is the Registered Dietitians who are on the front lines working with patients such as yourself. They can help unravel your specific situation and make sure that you end up with a positive relationship with food. We recognize that seeing a dietitian can be an out-of-pocket expense, but I want to point out a few things. First of all, I am sure you have spent a fair amount of money trying this and trying that and ending up where you started – or maybe even more confused. And, meeting with a RD is not a long term thing. Literally 2, 3 or 4 meetings could make the difference between success and staying stuck. Statistically we know that you have a better chance at getting better if you work with a RD – and we see this anecdotally all the time as well. Also, more great news, due to the tumultuous nature of 2020, more and more RDs are doing Skype/Zoom/Phone meetings, so you are not necessarily “stuck” with those local to you. Take a look at our global directory. Read about the differences between “nutritionists” and actual dietitians, and then also, if you would like to email me at dede@dedewilson.com I would be happy to make some personal introductions for you to some RDs who are part of our Success Team and who are taking on new clients. You CAN get better. You just need the right help – and we would love to help you along your way.

Great question! This relates to stacking and we have a great article for you. The short answer is that the low FODMAP portions are PER MEAL, not per day, so it is recommended that you have 3 or 4 hours between servings. That said, you need to learn your own tolerances. For instance, if I ate oatmeal for breakfast, again for lunch and again at dinner, I know that my GI tract would not be happy. For other people it wouldn’t be an issue.

Alice, we are so glad you found us! Take your time perusing the site – as you have probably already figured out, we have A LOT of articles that will be helpful to you. If you are into cooking, you might also join our private Facebook Group, Low FODMAP for FOODIES. Chin up! There is light at the end of the tunnel and you CAN get better and the low FODMAP diet just may be key in your healing journey.

Judy! So good to hear. It took me years to get to that point. Part of it was fear of triggering my gut, part of it was not having a complete understanding. There is so much to learn about this diet, which is also why I decided to do the Monash training. We are dedicated to bringing all of you the kind of info that you can really use you in practical ways. And recipes, of course!