The original low-FODMAP diet plan proven to relieve symptoms of irritable bowel syndrome and other digestive disorders with 80 delicious low-FODMAP, gluten-free recipes, first in the series by world-leading experts
“A must-have survival guide”—Gerard E. Mullin, MD, Associate Professor of Medicine and Director of Integrative GI Nutrition Services at the Johns Hopkins University School of Medicine
“What can I do to feel better?” For years, millions of adults who suffer from irritable bowel syndrome (IBS) have asked this question, often to be met with scientifically unfounded or inadequate advice.
The low-FODMAP diet is the long-awaited answer. In clinical trials, over three quarters of people with chronic digestive symptoms gain significant relief by reducing their intake of FODMAPs—difficult-to-digest carbs found in foods such as wheat, milk, beans, soy, and certain fruits, vegetables, nuts, and sweeteners.
In The Complete Low-FODMAP Diet, Sue Shepherd and Peter Gibson explain what causes digestive distress, how the low-FODMAP diet helps, and how to:
• Identify and avoid foods high in FODMAPs
• Develop a personalized and sustainable low-FODMAP diet
• Shop, menu plan, entertain, travel, and eat out with peace of mind
• Follow the program if you have IBS, celiac disease, Crohn’s disease, ulcerative colitis, or diabetes, and if you eat a vegetarian, vegan, low-fat, or dairy-free diet.
And, with 80 delicious low-FODMAP, gluten-free recipes, you can manage your symptoms, feel great, and eat well—for life.
Peter Gibson, MD, is Professor of Gastroenterology at Monash University and the Alfred Hospital (Melbourne, Australia). He is a world-renowned expert gastroenterologist in areas including the low-FODMAP diet, irritable bowel syndrome, and inflammatory bowel disease.
William D. Chey, MD, AGAF, FACG, FACP, RFF, is Professor of Medicine, Director of the GI Physiology Laboratory, and Co-Director of the Michigan Bowel Control Program at the University of Michigan. He also runs a clinical research group, serves as Co-editor-in-Chief of the American Journal of Gastroenterology, and is on the Board of Trustees of the American College of Gastroenterology and the Board of Directors of the Rome Foundation and Advisory Board of the International Foundation for Functional Gastrointestinal Disorders (IFFGD).
“This detailed, yet easy-to-understand book is written by the two gurus of FODMAP, a scientifically proven dietary treatment that’s rapidly gaining recognition around the world. This book is the roadmap for eliminating problem foods and reintroducing items to find the customized food plan that works specifically for you. More than 80 gut-friendly, gluten-free recipes are included.”—Living Without
“[Shepherd and Gibson's] book does a nice job of explaining how and why a low FODMAP diet would be beneficial to many IBS patients. Their in-depth experience with the subject permeates throughout the book, as they offer many practical suggestions for following the diet, including food lists, meal plans, recipes and tips for navigating real-life situations. What makes this book a stand-out is the stunning photography and a sense that following a low FODMAP diet can actually be luxurious! . . . If you are interested in following a low FODMAP diet for your IBS, this book should absolutely be on your bookshelf. If you like to cook, you will want to keep it in your kitchen! . . . Choosing low FODMAPs foods offers such a wonderful alternative to a bland diet, and more importantly, allows you to take in the kinds of foods that are helpful for improving digestive health. This book will definitely guide you in fitting the diet into your lifestyle in a way that feels easy and natural.”—Barbara Bolen, PhD, IBS.about.com
“IBS has been a daunting problem for patients and their physicians for years. We have seen many drugs and different dietary fads come and go. So, it is wonderful that this solution has been developed for many patients with IBS: a diet based on sound scientific and physiological mechanisms. Combined with good medical care that includes testing for small intestinal bacterial overgrowth and fructose and lactose intolerance, the low-FODMAP diet can be individualized, liberalized, and tailored to each patient. This book also provides a great deal of information as to how the diet can be truly indulged in!”—Peter H. R. Green, MD, Professor of Clinical Medicine and Director of the Celiac Disease Center at Columbia University
“The low-FODMAP diet has revolutionized my practice and has helped so many of my patients. If you suffer from irritable bowel syndrome and choosing food is a challenge, this splendid book is a must-have survival guide. Begin your journey back to good gut health by using food as medicine. Kudos to Drs. Shepherd and Gibson!”—Gerard E. Mullin, MD, Associate Professor of Medicine and Director of Integrative GI Nutrition Services at the Johns Hopkins University School of Medicine, and coauthor of The Inside Tract: Your Good Gut Guide to Great Digestive Health, http://thefoodmd.com
“For those with celiac disease who continue to have digestive issues, The Complete Low-FODMAP Diet is a must-read. Drs. Shepherd and Gibson do a tremendous job both in identifying the foods responsible for digestive distress and in offering a personalized approach to a balanced diet free from those triggers. With science-based information and easy-to-follow recipes, this book delivers the why and how that people are looking to know.”—Alice Bast, President of the National Foundation for Celiac Awareness (NFCA)
“Drs. Shepherd and Gibson have truly created a complete reference guide about the low-FODMAP diet. The book offers evidence that supports the use of the low-FODMAP diet to manage digestive symptoms, especially IBS. The authors walk you through precise diets, recipes, and menus to put the diet into practice. The recipes are easy to follow and the illustrations are quite breathtaking. I strongly recommend this book for all IBS sufferers.”—Jeffrey D. Roberts, MS Ed, BSc, Founder of IBS Self Help and Support Group