One of the most difficult things I’ve found is trying to sort the wheat (gf obviously) from the chaff. There is so much information out there, so much, but it is too easy to get bogged down in everyone else’s details. One of the marvellous things about the human race is that we are all different. We may have similar reactions to food, stress, environments, and illnesses but there will be no one-size fits all diet answer to all these symptoms. The low-FODMAP diet has helped us enormously as a family, and I do mean as a family: a miserably mummy with tummy ache is not beneficial to all our mental well-being. Little Miss can get on growing and general 7-year-old busy-ness without the hindrance of IBS symptoms.
I’ve been over-reading on the Internet (why? Why?!) and feel sad when people feel they’re not doing their diet right if they can ‘inexplicably’ tolerate some high FODMAP foods from one subset but not others. Well, here’s my inexpert opinion – you tolerate them because you can. Enjoy what you can and avoid what you cannot. Equally, don’t torture yourself about things you cannot eat without symptoms, you can always try again in the future. We live in a state of re-introductions. Some things that I couldn’t even tolerate a low-FODMAP serving of a couple of years ago, I can now eat a tiny bit of (I’m looking at you peas ;-))