Finding meals that are both low FODMAP and enjoyable - Figuring out what to eat every day - Grocery shopping and reading labels - Coming up with enough variety - Keeping track of portions and ingredients

Hi everyone,

I have Crohn’s disease, and about a year ago I started my low-FODMAP journey. I completely removed gluten from my diet for about a month and then slowly started reintroducing bread.

Nowadays, I can eat bread without any issues. I don’t eat it very often, maybe once a week, but when I do, I don’t notice any symptoms.

Pasta is a completely different story, though. Ever since then, I haven’t been able to tolerate it, especially fresh pasta. Whenever I eat it, I get really bad digestive symptoms.

I’m wondering if anyone else has experienced something similar, where bread is completely fine but pasta isn’t. I’ve wondered whether it could have something to do with the way bread is fermented/processed compared with pasta, rather than gluten itself.

Has this happened to anyone else? Did you ever figure out what was causing it, or find a type of pasta that you could tolerate?

Thanks! :)

I'm currently reintroducing foods, and would like to reintroduce sorbitol next.

The monash app says to use apricots (fresh) or cherries (fresh or frozen), but none of these are available this time of year where I live and cherries aren't sold frozen here.

I heard somewhere that avocados can be used, but the app says the high fat content can trigger symptoms, and avocados are also kinda diffficult and it can be hard to make sure you have right amount be ripe at the right time.

What other food would you recccoment as an alternative?