Low FODMAP diet

ÁKOS BARTHA and ELMIRA MEZEI provide readers with a nutritional "advisor" that fills in the gaps, is useful and extremely practical. They aim to help those who struggle with some kind of digestive problem, which is unfortunately becoming more and more common these days, with the changes in our lifestyle and food. Medical science has the answers to the above problems, but these mostly involve medication. The authors go back to the root of the problems when they look at our everyday food. The method, developed on a scientific basis by researchers at Monash University in Australia, is based on the avoidance of so-called fermentable carbohydrates - their initials: FODMAPs - because they can cause serious intestinal complaints in those who are sensitive to them. The most common digestive imbalance of this kind is IBS (irritable bowel syndrome), in the treatment of which they achieve great success with this method. It can also be effective in cases of IBD (inflammatory bowel disease), functional digestive disorders, intestinal flora imbalances, malabsorption and digestion disorders, lactose intolerance, and NCGS (non-celiac gluten sensitivity). The essence of the therapeutic diet is to avoid foods high in FODMAPs - including lactose-containing dairy products, gluten-containing cereals, certain vegetables and oilseeds, and some fruits. However, there is no need to be afraid, because the range of foods that can be consumed is very diverse - this includes all types of meat and fish, lactose-free dairy products, eggs, and a wide variety of vegetables and fruits. In addition to a scientifically thorough and detailed presentation of the low-FODMAP diet, the authors discuss the connections between certain types of diseases (endometriosis, eczema, etc.) and nutrition, the diagnostic procedures available, the benefits of probiotics, which are the subject of heated debate today, the role of modern sweeteners, as well as prebiotic fibers and herbs. The mouth-watering and, above all, healthy recipes in the second part of the volume prove that a diet can be not only varied, but also truly enjoyable! ÁKOS BARTHA has been active in several areas of food and nutrition science, and has been dealing with the complex topic of food and nutrition for many years. Based on his experiences and studies, he researches various diets and therapeutic diets. He considers it his mission to show ways out of the maze of nutritional advice and to build bridges between the traditional medical approach and scientifically supported, natural methods. MEZEI ELMIRA is a nutrition consultant and reform chef, the dreamer of countless healthy and delicious dishes, and the author of dozens of highly successful cookbooks. Her specialty is finding wholeness within a restricted diet. In her cooking classes and books, she teaches how to create a gourmet and complete culinary experience within the framework of a diet. She draws inspiration mostly from natural and seasonal nutrition based on ancient foundations.