The Low-FODMAP Diet Cookbook
150 Simple, Flavorful, Gut-Friendly Recipes to Ease the Symptoms of IBS, Celiac Disease, Crohn's Disease, Ulcerative Colitis, and Other Digestive Disorders
Published on 15. July 2014
Book
Paperback/Softback
248 pages
978-1-61519-191-8 (ISBN)
Description
The low-FODMAP diet is changing lives. If you suffer from the pain and discomfort of a digestive condition such as IBS, Crohn's disease, ulcerative colitis, or nonresponsive celiac disease, it just might change yours.
The Complete Low-FODMAP Diet (cowritten by Sue Shepherd) introduced this revolutionary treatment, which is rapidly becoming the first-line recommendation by doctors and dietitians worldwide. FODMAP is an acronym that stands for a group of difficult-to-digest carbohydrates found in foods such as wheat, milk, beans, soy, and some fruits, vegetables, nuts, and sweeteners. More than three quarters of adults with IBS who reduce their intake of these foods gain relief.
Now, this follow-up cookbook brings you 150 simple, delicious, and brand-new recipes that are full of flavor but low in FODMAPs. The mix includes:
breakfasts to start the day off right (Blueberry Pancakes; Banana-Chocolate Chip Muffins)
starters and sides for every occasion (Spring Rolls; Chicken, Bacon, and Pesto Mini Pizzas; Stuffed Roasted Bell Peppers)
soups and salads full of flavor (Vietnamese Beef Noodle Salad; Creamy Seafood Soup)
entrees that make you feel good (Chicken and Vegetable Curry; Speedy Spaghetti Bolognese; Beef Satay Stir-Fry with Peanut Sauce)
desserts that satisfy (Flourless Chocolate Cake; Almond Cookies; Baked Blueberry Cheesecakes).
The low-FODMAP diet puts an end to suffering in silence, fearing the possible consequences of every meal, or confining yourself to a handful of bland, "safe" foods. The only thing missing from this comprehensive collection is the FODMAPs-and you'd never know it!
The Complete Low-FODMAP Diet (cowritten by Sue Shepherd) introduced this revolutionary treatment, which is rapidly becoming the first-line recommendation by doctors and dietitians worldwide. FODMAP is an acronym that stands for a group of difficult-to-digest carbohydrates found in foods such as wheat, milk, beans, soy, and some fruits, vegetables, nuts, and sweeteners. More than three quarters of adults with IBS who reduce their intake of these foods gain relief.
Now, this follow-up cookbook brings you 150 simple, delicious, and brand-new recipes that are full of flavor but low in FODMAPs. The mix includes:
breakfasts to start the day off right (Blueberry Pancakes; Banana-Chocolate Chip Muffins)
starters and sides for every occasion (Spring Rolls; Chicken, Bacon, and Pesto Mini Pizzas; Stuffed Roasted Bell Peppers)
soups and salads full of flavor (Vietnamese Beef Noodle Salad; Creamy Seafood Soup)
entrees that make you feel good (Chicken and Vegetable Curry; Speedy Spaghetti Bolognese; Beef Satay Stir-Fry with Peanut Sauce)
desserts that satisfy (Flourless Chocolate Cake; Almond Cookies; Baked Blueberry Cheesecakes).
The low-FODMAP diet puts an end to suffering in silence, fearing the possible consequences of every meal, or confining yourself to a handful of bland, "safe" foods. The only thing missing from this comprehensive collection is the FODMAPs-and you'd never know it!
Reviews / Votes
"From breakfast to dessert, 150 tasty recipes [that] nourish the body." -- Living Without "An easy-to-follow recipe book that makes identifying 'trigger' foods simple." -- Daily Mail "The recognition that FODMAPs are responsible for symptoms in many people with IBS was a major breakthrough in the management of IBS. 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. This solution for many patients with IBS is based on sound scientific and physiological mechanisms. Combined with good medical care that includes testing for celiac disease, small intestinal bacterial overgrowth, and fructose and lactose intolerance, the low-FODMAP diet can be individualized, liberalized, and tailored to each patient. In this book, Sue Shepherd provides a great deal of information on how to make the low-FODMAP diet a delight." -- Peter H. R. Green, MD, Professor of Clinical Medicine and Director of the Celiac Disease Center at Columbia University "The Low-FODMAP Diet Cookbook is a kitchen essential for anyone following the low-FODMAP diet. Sue Shepherd's easy writing style will make you feel like you have your best friend in the kitchen cooking alongside you. However, this particular best friend has in-depth knowledge about how certain foods will affect your digestive system. The recipes included are lush and decadent, showing you that the low-FODMAP diet need not be one of deprivation. You will see that you can enjoy delicious meals without worry that they will cause you unwanted digestive distress." -- Dr. Barbara Bolen, IBS Expert for About.com and coauthor of The Everything (R) Guide to the Low-FODMAP DietMore details
Language
English
Place of publication
New York
United States
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
72 color photographs
Dimensions
Height: 230 mm
Width: 190 mm
Thickness: 18 mm
Weight
670 gr
ISBN-13
978-1-61519-191-8 (9781615191918)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Sue Shepherd
The Low-FODMAP Diet Cookbook
150 Simple, Flavorful, Gut-Friendly Recipes to Ease the Symptoms of IBS, Celiac Disease, Crohn's Disease, Ulcerative Colitis, and Other Digestive Disorders
E-Book
07/2014
The Experiment
€15.49
Available for download
Person
Sue Shepherd, PhD, is coauthor of The Complete Low-FODMAP Diet and author of The Low-FODMAP Diet Cookbook. She is the director of Shepherd Works, Australia’s premier private dietetic practice specializing in dietary conditions. A dietitian and senior lecturer at La Trobe University (Melbourne), Dr. Shepherd is an invited speaker at national and international medical conferences and has authored over 20 medical journal papers. She is also the consultant dietitian for the Medical Advisory Committee to Coeliac Australia and is a Fellow of the Rome Foundation. She herself has celiac disease.