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Diet

Summary

The following are the main foods I can tolerate or not tolerate because of my digestive condition. Generally speaking, the foods that are most tolerable to me are low FODMAP and lower in carbohydrates per serving. Foods with simple ingredients are ideal and processing makes tolerability less likely – especially if there are a lot of filler ingredients. Plant foods of a similar type and especially those in the same family are the most likely to share tolerability or intolerability. There are also certain plant foods with compounds that cause digestive discomfort – such as black pepper, cayenne pepper, citric acid and mint. In addition to wheat being intolerable, oat products also give discomfort – which itself is potentially caused by either gluten contamination or the avenin protein. Foods that produce gas light beans and cabbage – as well as probiotic foods – are also intolerable. Meat, cheese, eggs, nuts, squash, radishes, dark chocolate, herbs, spices, coffee and tea are generally tolerable, but there are likely certain exceptions.

Tolerable

Almond milk
Almonds
Butter
Chayote squash
Cheese
Chocolate
Coffee
Collard greens
Cucumber
Daikon
Eggs
Herbs
Jicama
Kale

Lactose free milk
Lettuce
Maple syrup
Meat
Oils
Peanuts
Pickled gherkins
Radishes
Spices
Spinach
Sugar
Swiss chard
Tea
Yellow squash

Intolerable

Beans
Beets
Bell peppers
Black pepper
Cabbage
Carrots
Cayenne pepper
Citrus
Corn
Eggplant
Fructose
Garlic
Lentils
Milk
Mint
Mushrooms

Oat milk
Oats
Okra
Onions
Parsnips
Peanut butter
Peas
Potatoes
Rice
Rice flour
Rutabagas
Starches
Tomatoes
Turnips
Wheat
Yogurt