No more guesswork—go low-FODMAP for good food every day and lasting relief year-round
If you suffer from a digestive disorder, you’re likely familiar with a long list of unknowns: I don’t look sick, so what’s wrong with me? What can I do to feel better? What foods exactly are causing me discomfort?
Now, The 2-Step Low-FODMAP Eating Plan is here to answer those questions, provide delicious food that feels good to eat, and help pinpoint specific intolerances in less than eight weeks. Listen to your gut and go low-FODMAP—already proven the most effective dietary treatment worldwide for irritable bowel syndrome and other dietary conditions (including gluten, lactose, and fructose intolerances).
Dr. Sue Shepherd’s all-new 2-step plan presents a reliable approach to identify what foods you can enjoy, and eliminate only those that cause symptoms (and that doesn’t necessarily mean gluten!):
First: Restrict FODMAPs (certain poorly absorbed carbs) to discover a new baseline of health.Next: Slowly reintroduce them, step-by-step, to learn which FODMAPs are tolerable, and in what amounts.The Result: A custom-made eating plan with delicious food that will make you happy and healthier!
With menu plans for adults, kids, vegetarians and vegans, anyone can do it. Dr. Shepherd also delivers a guide to shopping and how to approach food labels, travel information and tips for eating out, and over 80 crave-worthy recipes. Stop guessing what foods cause distress and start living symptom-free today!
With 80 gut-friendly recipes full of flavor and low in FODMAPs!
Breakfast: Pecan and Cinnamon Carrot Muffins
Light Meals: Roasted Squash and Ginger Soup
Main Meals: Moroccan Lamb with Lemon Spinach
Vegetarian: Four-Cheese Risotto
For Kids: Chicken Drumsticks; Lasagne
Desserts: Chili Chocolate Cheesecake
From Shepherd (The Low-FODMAP Diet Cookbook) comes a customizable plan with new recipes and sustainable advice on phasing in specific food groups. The acronym FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) refers to short-chain carbohydrates that some people have trouble digesting. Shepherd explains how the low-FODMAP diet, widely used by IBS sufferers, can be modified for those with celiac and lactose intolerance as well. The first section comprehensively details her two-step plan (restriction followed by slow reintroduction), along with tips for shopping, reading food labels, and eating in social situations. Part two includes 80 recipes, neatly categorized (breakfast, light meals, main meals, vegetarian, kids, desserts) and featuring mouthwatering dishes, including pancakes with mascarpone, crab cakes, Moroccan lamb, and chocolate clairs. Finally, Shepherd provides FAQs, dietary fiber content of the recipes, and additional resources. This superlative guide, as deeply informative and accessible as it is hunger-inducing and eye-catching, will benefit not only those with IBS, celiac, and lactose intolerance, but health-cognizant gourmands as well.