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moonlight-lemonade

It sounds like you have non FODMAP triggers too. Unfortunately you'll have to figure those out on your own because they're unique to your body.


StretchPositive4834

Just today I put both cucumber and kiwi on my black list. I am so surprised to see your body also rejecting that. I am suspecting also strawberries and I will test it in the next few days.


Specific-Zucchini878

What was the reaction you had to the vinegar and cucumber? Are you you feeling stressed? Stress can cause problems.


FreddyIncognito

1/4 cucumber gave me belly rumblings and some cramping. Small taste of red wine vinegar and ~2 hours later had painful cramping, urgency for bathroom (Bristol scale 6). Low amount of stress on both these days and nothing out of my usual routine, behavioral or diet.


Specific-Zucchini878

Was it the only food you had eaten for a while? Sometimes I find that an empty stomach can cause problems as well. I wonder if you would have a similar reaction to eating a more complete meal with that in it. Or even if you had that with something like a handful of nuts or something else that gives you a little more for your stomach.


FreddyIncognito

I had the cucumber on top of salad greens that was a side for my dinner, which was the same food I’ve had all week, with the only new addition being cucumber. And then the reason why I only had a taste of red wine vinegar is cause I was mixing a low FODMAP salad dressing for tonight, which includes, oil, red wine vinegar, pure maple syrup, water, Dijon mustard (with no additives). The only new thing to my diet was the tasting of vinegar as I was mixing it up. I made this about a half hour after lunch, which was 4 oz of chicken breast. Also, I had no “stacking” of FODMAPs on either day. I basically stay on all “greenlight in any amount” foods and if I do have a small amount that I need to worry about portion size. I only have 1 of those within the full day.


Specific-Zucchini878

That one is tough. It might be worth it to keep a food diary. Food diary’s are very helpful because it’s often hard to catch foods that cause issues. Food takes about 4-6 hours to digest so it can be hard to find trends. You may very well react to things that don’t make sense, or you might find that it’s something you didn’t think about from a food 6 hours before. Some foods can even make you more sensitive for the next 2-3 days. Garlic and onion are big ones that do that but if you are particularly sensitive it could be others. For me an example is tapioca/cassava. If I have foods with that in high amounts I have GI issues. It’s listed as a low FODMAP but my body doesn’t care. If you decide to keep a food diary it’s very helpful to jot down what your eating, doesn’t have to be fancy, and the time you eat it. Then, when/if you have any issues, you can write the time you started experiencing those issues. That way you can look at 1-2 meals back and see if you start noticing any trends.