MEN'S DIET TIPS # 02

HI!

At some point in our lives we'll experience physical discomfort owing to our diets. If you enjoy the odd indulgence like me then donuts, cakes, street food, pizza & all manner of snacks are on the table. Unfortunately, at some point all this excess will catch up with you. At which point you may visit your GP complaining of a range of symptopms. During your visit you'll be advised to reduce your sugar, reduce your saturated fat, reduce gluten, try going vegan, and then some. Essentially you'll be advised to remove any number of elements from your diet that cause inflamation of internal organs, IBS, heartburn, constipation, abdominal cramping, muscle spasms, and various other horrible conditions. Once you establish the element that doesn't agree with you, you'll end up making a dietary lifestyle change to remove it or if your lucky, just cut back. The speed at which you'll find yourself making these choices all depends on what you do beforehand. You can prolong your ability to eat what you want, when you want but the work starts when you're young. Being care free is great! I love it, but planning for the future is also a wise choice & those who execute this planning effectively get to have their cake & eat it! & LETS FACE IT, WE ALL LOVE CAKE! so be smart, get glued up and stay healthy for a long as possible!

FODMAP stands for Fermentable Oligo-, Di-, Mono-saccharides And Polyol. These are short-chain carbohydrates (sugars, Starches & fibers) that the small intestine absorbs poorly which can lead digestive distress when consumed. FODMAP foods draw water into your digestive tract which can make you bloated. If you eat too much of them they can sit in your gut and ferment. NOT GOOD!

Anyone diagnosed with the following disorders!

Bear in mind that IBS or any other form IBD (inflammatory bowel disease) isn't strickly having the shits, or for people of a more senior age, and it can effect anyone at any age in a number of ways, this means any irritation across the entire digestive system. That could mean stomach pain, intestinal pain, colonic pain even esophageal pain. All with a spectrum of severity from mild to totally debilitating. Sadly these disorders also have huge impact on mental health. You may have any number of these conditions & not be aware. Especially if the pain or discomfort is acute and you decide to live with it. Which isn't advisable at all. Any kind of physcial pain should be taken seriously and investigated to establish the the root cause. This is, afterall what your nerves are for. Your body's own signalling system telling something isn't right.

In order to protect yourself from developing inflammatory or intolerance induced symptoms from these short-chain carbohydrates you just need to limit your intake of high FODMAP foods. Doing so before the problem starts means you'll ensure your digestive system is preserved long into your lifetime. Speak with any health expert and they'll tell you the major issues as you get older start with the gut. Once this region of your body becomes compromised the whole body follows, & thats bad news! The tricky part when it comes to a low FODMAP diet is that many of the high FODMAP foods are quite nutritious & actually help contribute towards the growth of good bacteria in the gut. Therefore a low FODMAP Diet simply means moderating your intake and observing which foods trigger a sensitivity in your own body. Once you narrow it down you can eat foods that may be high FODMAP & beneficial to your health simply because your body doesn't have a problem processing it. Sounds Complex? Well, it can be, but most things worth doing aren't easy & if you're serious about good health then you'll take an interest in learning what fuel works best with your body.

 Alfalfa
 Arugula/Rocket
 Asian & Collard greens Aubergine/Eggplant Beans, green Beansprouts
 Beetroot (1/2 cup)
 Bell peppers/Capsicum Broccoli
 Brussels sprouts (2-4 sprouts)
 Cabbage
 Carrots
 Celery and celeriac Chard/Silverbeet
 Chilli, red or green Corn (1/2 cob max)

Courgette/Zucchini Cucumber
 Edamame beans Fennel bulb or leaves Ginger and Galangal Kale
 Lettuce and Endive- all types
  Mushrooms- tinned, shimeji, oyster
 Okra
 Olives, green or black (15 small))
 Potato- regular Potato- sweet potato (1/2 potato) Pumpkin/Squash- kent/Japanese

Pumpkin/Squash- butternut (1/2 cup) Radish
 Rhubarb Scallion/Spring onion (green tops) Seaweed/nori
 Snow peas/Mangetout (5 pods)
 Spaghetti squash (1 cup)
 Spinach, baby and English Tomatoes- Turnip, Swede, Rutabagas
 Water chestnuts Yam

Asparagus Artichokes Cauliflower Garlic
 Leek (white bit) Onions
 Mushrooms- all other types
 Peas
 Scallions

spring onions (white bit)

Banana - Firm/green

Blueberries

Cantaloupe (1/2 cup)

Coconut-desiccated (1/2 cup)

Grapes all types

Honeydew melon

Kiwi fruit

Lemons & Limes

Mandarins

Oranges

Passion Fruit

Pineapple (1 cup)

Raspberries

Strawberries

Apples
 Apricot
 Avocado (very small quantities may be tolerated)
 Bananas, ripe Blackberries Cherries
 Grapefruit
 Mango
 Nectarine
 Peaches
 Pears
 Plums
 Raisins and sultanas

Watermelon

Amaranth Arrowroot
 Flour
 Bread, gluten-free Bread, true sourdough (no yeast)
 Buckwheat flour

Cacao powder (2 tsp)

Cereal- gluten-free, no honey/dried fruit

Corn flakes Corn/maize flour

Corn tortillas
 Muesli, fruit-free

Oats, rolled (1/2 cup)

Rice krispies (rice bubbles)
 Spirulina
 Tapioca flour
 Teff
 Wheatgrass powder

Barley
 Besan flour
 Cereal, muesli or granola with wheat or dried fruit
 Chick pea flour Coconut flour
 Rye flour
 Soy flour
 Wheat and rye flour, includes bread, cakes, biscuits, cookies, muffins.

Noodles,
 Noodles, rice

Pasta, gluten free

Polenta

Quinoa, all typles

Rice, all typles

Rice noodles

Cous cous
 Gnocchi
 Pasta
 Noodles- egg, udon,

Ramen, wheat

Semolina

Cheese-all firm

Varieties

Cheese-cottage & ricotta

Coconut milk - small quantities

Yogurt-plain lactose free

Milk - Lactose-free

Almond milk

Hemp milk

Rice milk

Soy protein milk

Cheese-cream

Cheese

Cow's milk

Goat milk

Oat milk

Sheep's milk

soy bean milk

Beef

Chicken

Lamb

Pork

Turkey

Fish - including smoked or Gluten-free battered

Cold cuts/ deli cuts (without high FODMAP ingredients added)

Eggs

Chickpeas - canned & rinsed (only in tiny amounts)

Lentils - canned & rinsed

Lima & mung beans

Quorn

Tempeh

Tofu - frim not silken

Most sausages

Processed meats with

high FODMAP

ingredients

Baked beans

Black beans

Cannellini beans

Most bean mixes

Tofu-silken

Soybean

Almonds
 Brazil nuts
 Hazelnuts

Macadamias

Peanuts

Pine nuts

Pecans

Walnuts

Chia Seeds

Linseeds

Poppy Seeds

Cashews

Pistachios

Butter

BBQ Sauce

Ketchup/tomato sauce

Golden Syrup

Maple Syrup

Margarine

Mayonnaise

Mint sauce & jelly

Miso Paste

Mustard

Peanut butter

Sweetners: Stevia & Splenda

Sprimp Paste

Soy, fish & oyster sauce

Sweet & sour sauce

Vanilla Essence

Vegemite/marmite

Vinegar-apple cider, malt, balsamic, red wine

Worcestershire sauce

Agave

Curry paste

Gravy mix (most)

High Fructose Corn Syrup (HFCS)

Honey

Hummus

Inulin

Isomalt

Jam (organic strawberry & marmalade is acceptable)

Maltitol and mannitol

Pasta sauces - containing sorbitol and xylitol

Tzatziki

Dark Chocolate 85% cocoa

Corn Chips

Plain cookies & biscuits

Jelly

Plain ready salted crisps

Popcorn

Rice crackers

Rice cakes

Milk Chocolate

Muesli Bars

Dired Fruit

Crisps containing onion or garlic powder

Beer

Drinking chocolate - cocoa, cacao

Coffee without milk

Fresh cranberry juice

Fresh orange, lemon, lime, tomato

Spirits - gin, vodka & whiskey

Tea - Black, green, dandelion, peppermint

Water

Red wine

White wine

Champagne

Apple juice

Coconut water

Apple & Pear Cider

Most Cocktails

Mango Juice

Pear juice

Pear juice

Rum

Sodas with HFCS

Some herbal tea

Dessert wines.

All herbs, spices & oils are low FODMAP

All fats & oils are low FODMAP

With so many ingredients it may seem overwhelming. But it's actually extremely simple. Just make a note the ingredients you typically buy that are on the list of high FODMAPs, and then swap them with a low FODMAP option.

If there are foods you simply can't swap with a low FODMAP alternative then stick with them and observe how your body responds to the reduction of the other surrounding FODMAP foods. This way you should be able to eat what you want since you've drastically reduced your bodies FODMAP levels. If you still find yourself in discomfort it may be good to start with the major contributers. So i've listed them below to make things easier. Start by removing these

Major FODMAP contributers.

Foods rich in FODMAPs aren't bad for you. As you'll see from the list above, some of these foods are highly beneficial to your health. The primary reason to become clued up about FODMAPs is because some of us will be sensitive to certain Foods and this give us an explanation and a methodology to heel & learn more about our own bodies. Especially if you experience any number of the above listed symptoms, or if you're diagnosed with any of the digestive disorders or diseases listed above. By following a process of:

- Restriction - Remove certain foods and replace them with alternatives from the same food group for 6/8 weeks

- Reintroduction - Bring back the food groups that were removed one week at a time to establish you sensetivity

- Personalisation - Once you know what foods don't agree with you, find out what nutrients they provide and source those nutrients from an alternative food from the same group.

NOW YOU HAVE THE PERFECT DIET FOR YOUR BODY!

K