Gluten free diets are all the rage today, even among those not diagnosed with celiac disease, a condition that causes major health problems when gluten is ingested. In an article called "Against the Grain," last year's November issue of the New Yorker discussed this trend, and noted that many people turn away from gluten due to gastric distress when, in fact, that distress could be caused by a group of carbohydrates called FODMAPs, an acronym for "fermentable oligosaccharides, disaccharides, monosaccharides and polyols." These sugars are found in foods "that are high in fructose, like honey, apples, mangoes, and watermelon; dairy products, like milk and ice cream; and fructans, such as garlic and onions." (Against the Grain, pg. 61.) Foods with gluten that do not contain these carbohydrates do not have to be eliminated from the diet.
A dietician should be consulted before going on or off the FODMAP diet. For those who have been ordered to take on the restrictions of this limiting diet, there are many sites available with FODMAP recipes that can be modified to fit a low sodium lifestyle. Your favorite recipes can also be modified by eliminating the FODMAP containing foods and substituting foods such as bell peppers and green onion toppings for onions and garlic. I have included some FODMAP recipes on my website. These can also be enjoyed by those who are not on the FODMAP diet.