How does it work that we eat few times a day, but usually we poop only once?
Is the colon somehow programmed to buffer the waste until the time is up and then dumps it all further?
Got this thought when observing my dog who eats twice a day (morning and evening) and more or less poops twice a day (morning and evening).
I’m 2-3 times a day. it was 5+ until we figured out my body hates gluten
Unless you are celiac, its likely FODMAPs your body hates. There is a correllation between the amount of gluten and FODMAPs in food that makes watching gluten get part of the picture, but you’re missing the whole picture and thus likely not completely regular yet. FODMAPs are in most things. Onions are concentrated FODMAPs and so is tomato sauce.
My doc gave me this initially https://www.ibsdiets.org/fodmap-diet/fodmap-diet-chart/ but there are others you should cross reference for more food item coverage.
I have to admit. Onions, garlic and mushrooms were haaaaard to remove. Ive turned to Miso and a lot of japanese and thai food with the onions removed from any recipes to get this right.
But now I’m down from 5 poops to 1 poop a day.
I’m about to try this diet to get to the bottom of it, but I think onions/garlic seem to be a problem. It’s not that bad a condition, but I’d like to at least be able to know when I’m signing up for indigestion.
Additionally “FODMAP” is a huge umbrella.
Most people don’t have issues with every type in that umbrella. A full FODMAP diet is usually too restrictive for people to get the most out of their diet, and isn’t recommended for most. Ideally you go full FODMAP for a month, then start reintroducing foods until you know which kinds bother you.
Sometimes it can be as simple as eliminating sugar alcohols for the lucky.
Yep. I found I could handle the little bit of blackened onion required for making Pho broth, but a traditional french mire poix 50/25/25 mix of onion/celery/carrot is far too much and we needed to get creative with green onion and leek in place of white onion and celery. Generally we use asian broths and soups more now. I cannot have my favoured sauteed mushrooms anymore but some mushroom based umami bomb in a soup or on a piece of meat is ok in small doses, and I can handle some tomato sauce once or twice a month, but not with onion in it, and no more pizza.
I’d be more miserable without that food than I am with gastro issues. Fuck that.
I guess you could always try this hype… https://fodzyme.com/
I admire your abilities. I still have to learn how to cook without garlic or onion. I keep saying ‘this is the last one’ but now I’m feeling like one of those smokers who can’t quit.
As @Corkyskog@sh.itjust.works brought up in his comment, the FODMAP umbrella is huge and everyone is a bit different. Its a process of removing them all and then adding things back slowly and carefully, trying them multiple times to see and test your tolerances. Also, white onion and the white parts of green onions and leeks are bad, but the green parts are ok and much lower in fodmap, so you can get onion flavour other ways. Green pepper is another one that can be combined to give this flavour with a lower fodmap footprint.
At one point I laid out the plan to isolate my trigger foods, but I’ve never been in a stable enough place that I can be picky eating. Working roasting shifts, moving around etc, makes it a pain to take care of my diet. I’m closer now to stability, but I’m going to university 30-40 hours a week and working 35-45 hours on top of that. Eating is more of a calorie thing than a thing i plan to do.
I can empathize. I left it for so long my medical health dictated I do it or I don’t work… so. There’s that.
Wait, you can make food without onion???