This eye-catching low-FODMAP relish features popular seasonal ingredients and flavors. It's sure to become a festive tradition on your holiday table. It's perfect for gift giving too.
You deserve something special that's kind to your delicate digestion. This easy, not-too-sweet treat will satisfy your cravings, provide a light protein boost, and won't weigh you down.
The low-FODMAP vegan diet essentially has three phases:
The easiest recipes are often the best ones. This sweet-and-simple caramel dipping sauce calls for just three ingredients and takes merely one minute to make. It couldn't get any more basic than that!
Please listen to my interview with Dr. Rebecca Risk on Falling through the Cracks as we discuss the challenges of being vegan and having IBS and my book Low-FODMAP and Vegan. Enjoy!
Rice is an affordable and popular grain that plays a prominent role in the daily fare of millions of Americans. It is especially important in Asian, Latin, vegan, and vegetarian cuisines, and is a staple for people on gluten-free or low-FODMAP diets.
Wheat, spelt, and rye, the primary grains commonly used in conventional breads, are high in FODMAPs, a collection of small-chain carbohydrates naturally found in foods that are difficult for most people with IBS to digest. So does that mean that people with IBS need to forgo sandwiches in order to feel better? Fortunately, the answer is a resounding no!
While irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD), which encompasses Crohn's disease and ulcerative colitis, differ in very significant ways, there's nevertheless a bit of overlap in terms of certain symptoms, pain, and general quality of life, especially when comparing severe cases of IBS with milder cases of IBD.
Listen to and enjoy my interview on the Responsible Eating and Living (REAL) show with Caryn Hartglass as we discuss being a vegan with IBS and my book Low-FODMAP and Vegan!
Bacon is among the most popular foods in the United States. Traveling far from the much-beloved BLT, it can now be found flavoring everything from soups to main dishes to desserts, including ice cream and even chocolates. The rich, salty, sweet-smoky flavor and chewy texture of bacon hasn't been lost on vegans.
When the laboratory team at Monash University first published their findings about FODMAPs, rice milk had been given a "red" (danger-zone) rating. This was because a high level of oligosaccharides was detected in the rice milk samples that were tested.
In recent years the availability of packaged and prepared vegan foods has expanded far beyond anyone's wildest expectations. As veganism proliferates, so does the clamoring for vegan versions of cheese, milk, cream, whipped cream, yogurt, ice cream, cheesecake, mayo, butter, eggs, meat, seafood, and more.
While an ethic of compassion is the underpinning of a vegan lifestyle, many people adopt a plant-based diet for a wide variety of other reasons. First and foremost among those is health.