Forum Replies Created
- CantEatFoodParticipantJanuary 5, 2015 at 3:00 pmPost count: 5
Thank you for this info–very helpful!
I wondered if you could comment on Sprouted rice vs Regular rice? They’re now making sprouted rice milk, and some stores have stopped carrying plain old rice milk. I’m hesitant to try it–will it be okay for a SIBO diet?
Thanks!CantEatFoodParticipantJanuary 5, 2015 at 2:57 pmPost count: 5
Hi bearsmom, yes, I ordered and read the book before asking these questions. I didn’t see a specific discussion of soluble fiber vs fermentation–maybe I missed it. What i don’t understand is how high soluble fiber foods could be low-fermentation? It’s my understanding, from my GI doc at Hopkins, that high soluble fiber foods are what promote an increase in the bacteria we don’t want if we have SIBO. So I’m trying to understand why Dr. Robillard’s diet allows some of these high sol-fiber foods — how could the fermentation factor be low, in other words, for such foods?
Also, i’m wondering about sprouted rice because I’m seeing it as an ingredient in many products now, including the rice milk I’ve been buying. I’m not sure if this is better or worse for someone with SIBO, and I’d love to get some insight on that. I find very little info available about it.
Thanks!CantEatFoodParticipantDecember 18, 2014 at 7:53 pmPost count: 5
I have SIBO (inactive), diagnosed using a breath test. I’ve had to eliminate gluten, dairy, eggs (i get hives and diarrhea/nausea), soy/legumes, and grapes (in wine/beverages or fresh–they make me nauseous, don’t know why).
I was told to avoid foods that are high in soluble fiber because they would feed the bacteria, leading to more overgrowth. Thus, my diet is very restricted. I’ve been trying a modified FODMAPS, and I’ve bought your book because I’m interested in the fermentation theory.
What I don’t see in the charts that are staple foods for me:
Rice milk (Rice Dream, regular)
Arrowhead Mills puffed rice cereal
almond butter (any brand with No salt, no oil, and No sugar) – almonds are mentioned and almond flour, but not almond butter.
Cornstarch – I can’t seem to tolerate corn pasta or polenta, but cornstarch in small amounts is different, isn’t it?
Ginger–though i see this in your recipes, i wondered about this option: the only “dessert” i allow myself is a handful of Gin-Gins–these are small chewy candies the size of a jolly rancher, made of ginger, cornstarch, and sugar, 20 Calories each.
Also, i wondered what to do when there’s no way of knowing which kind of rice a food item is made from — as with many kinds of rice crackers (say, Lundgren’s rice cakes or Edward & Sons brown rice snaps)?
Thank you! I have a separate question about soluble fiber and SIBO, which I’ll post in the forum about your suggested diet.