Animation artists are helping to visualise and communicate complex scientific findings. The Monash FODMAP Team has worked with the animation artist,Christopher Hammang (from the Garvan Institute in Sydney) to produce a short video that explains how FODMAPs trigger symptoms associated with IBS.
The video is above. Check it out!
(Credit to Monash University blog.)
Gluten-free, very low lactose, FODMAP friendly
Yield: two dozen cookie sandwiches
If you miss Girl Scout cookies—a true comfort food!—here’s something chocolaty-minty that’s ALMOST as good, gluten-free, and not difficult. I keep a tub of baking mix in my fridge, so the hardest part was waiting while the dough chilled.
Gluten-free, very low lactose, FODMAP friendly
Here’s a husband-approved CCF original. I served it over rice—brown for him, white for me—with lots of vegetables on the side. If you like really saucy chicken and rice, double the sauce ingredients.
Gluten-free, lactose-free, FODMAP friendly
Light and sweetly crispy, good for a snack or garnish, these pecans taste a little like pecan pie—but they’re much less work.
Gluten-free, lactose-free, FODMAP friendly
This delicious sandwich filling is reminiscent of CCF’s Herbed Tuna-Rice Salad. The fresh lemon juice makes it sing. It’s good on gluten-free bread as an open-faced or more typical closed sandwich. Try it with a bowl of Tomato Soup! We have two recipes: here and here.
Gluten-free, lactose-free, FODMAP friendly
This year, the garden club produced a plethora of gorgeous home-grown tomatoes. I couldn’t resist buying 20 pounds. What does one do with 20 lb of lovely tomatoes? Quarter and freeze for future ketchup, naturally. But what happens when the freezer is full? Ah! Tomato soup! My leftovers have been frozen in wide-mouth jars for a winter day.
Gluten-free, lactose-free, FODMAP friendly
This lightly cooked salad improves over several days and keeps well in the fridge.
Gluten-free, lactose-free, FODMAP friendly
Recently I purchased a whole lot of fat-free ground meat taken from a bison who had enjoyed a very long life. Not wanting to use it all in soup, I experimented with a slow cooker. This meat loaf melts in your mouth. … Gristle? What gristle?
Blueberries are a FODMAP friendly staple for me, and recently, I read (Consumer Reports) that blueberries are relatively pesticide-free, even when non-organic. That’s great news! Wanting to make a blueberry tart to entertain some friends, I did a totally unscientific, small-sample comparison study. I bought one large pack of non-organic blueberries (18 oz) on sale at $4.99, and two packs of organic blueberries (6 oz) for $2.99 each.
So…
Compared by price: Non-organic 28 cents/oz. Organic 50 cents/oz.
Compared by appearance—Non-organic: large, uniform, gorgeous. Organic: miscellaneous sizes, some slightly puckered (perhaps from sitting unbought in the store at that price). Still gorgeous, with that beautiful mottled color and delicate blossom scar.
Compared by texture—Non-organic: firm berries, tender skins, mushy interior, fewer seeds. Organic: tougher skins, wonderfully juicy interior, significantly more seeds.
Compared by flavor—Non-organic: very little berry flavor, no significant tartness, very little sweetness. In a word: bland. Organic: strong berry flavor, yummy tartness, perfect sweetness. In two words: Oh, yeah.
Proceeding—I mixed the berries in the tart, hoping it wouldn’t be easy to tell the organic berries from the non-organic ones. No such luck. Organic berries are much tastier. This confirms what I’ve read elsewhere.
But they do cost nearly twice as much.
Gluten-free, lactose-free, FODMAP friendly
Summer weather calls for the occasional spicy-hot treat. Here’s a tasty salsa without fresh onion or garlic. You’d probably call it “mild.” For “medium” or “hot,” have at it with the Tabasco. This salsa is made only with FODMAP friendly ingredients, but while a little spicy food might not set off your internal fireworks, too much can still be dangerous. Monitor your own tolerance!