I recently saw this tweet from dietitian Kate Scarlata. If you are sensitive to oligosaccharides, this is really bad news.


6 responses

  1. I know nothing about FODMAPs, just researching now as I think fructose (or something) might be a problem for me (along with wheat, dairy, IBS dx). So I don’t claim that the existing recipes on my blog are low FODMAPs but if you check out my hummus ( https://amethystjean.wordpress.com/2012/01/29/today-i-am-a-kitchen-macguyver/ ) recipe, you will see I use peanut butter (which is low FODMAPs) and if chickpeas aren’t well, there must be some bean that is, use that. So sub any other low FODMAPs nut or seed butter for your tahini.

  2. I found a recipe that substitutes zucchini (pulverized in food processor pretty fine) for the chick peas. This works great in a non-bean hummus. Now the challenge is learning that wonderful tahini is not good on low fodmaps. So I will try a nut butter. Thanks. Therefore, the recipe I will now try will be: 2 medium zucchini, chopped fine. 3/4 cup of a low fodmaps nut butter. 1/4 cup olive oil (Stanford low fodmaps info claims we could safely use a garlic flavored oil). Juice of one lemon. I have to research further whether to use or omit the 1 tsp. sea salt, 1 tsp. cumin, 1 tsp paprika or 1/2 tsp. smoked paprika, and 2 tsp. fresh parsley leaves for garnish. I am guessing the salt and parsley are probably ok.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s