Your Low FODMAP Super Bowl Strategy for Success
OK, we cannot tell you what team to root for, but we can help you navigate the foods that are often associated with this event. I mean, the day is about NFL competition and food and drink, right? Possibly in equal measure. Let’s get to your Low FODMAP Super Bowl Strategy, to keep you happy, healthy and fed!
A Little of This, A Little of That
A little of this and a little of that will most likely add up to FODMAP overload! Read our article on FODMAP Stacking for a deeper dive. Basically, you must take special care not to overload on individual FODMAPs.
So for instance if you know what your tolerance is for a certain serving size piece of cheese and a particular size scoop of ice cream, but then you eat both those items in those amounts at the same meal, you will have “stacked” your FODMAPs and could trigger symptoms.
Grazing, which is eating a little of many items all day long, can be problematic. Very often Super Bowl hosts will structure the food and drink as a buffet, which means there are often many different foods to choose from and they are available for an extended period of time. This can spell trouble for FODMAPers because:
- It is hard to keep track of what you have eaten
- This leads to consuming more calories – and more FODMAPs – than you might like
- It never gives your GI system a break
Moderation & Will Power
Here are the two pieces of advice that will get you through the day:
- Exhibit moderation
- Demonstrate willpower
We know, it would be so much easier if we could have a FODMAP trained RDN in our pocket to guide us every step of the way. In lieu if that, we have to take care of ourselves – and we know this is a lot to ask when faced with a buffet filled with nachos and dips and chips and wings and lord knows what else!
Carrots, Cucumbers & More!
One party-day strategy that we always encourage is to be aware of what foods have no detectable FODMAPs per serving.There are many! And then you don’t have to worry about Stacking! Here are some:
- Red bell peppers
- Red leaf lettuce
- White potatoes
- Common tomatoes
- Ripe guavas
Now, we know that not all of these foods will be making Super Bowl day appearances, but the point is that there are many foods that you can “indulge” in! This should help you with sticking to more moderate portions of complex dishes.
Please download both and USE THEM! I refer to mine all the time, while recipe developing of course, but also for my own information since I follow the diet, too.
How do I know that carrots have no detectable FODMAPs per serving? Because Monash has lab tested them and provided the details in their app!
And Then There is the Alcohol
You can have certain types and amounts of alcohol while following the low FODMAP diet. Read our article on Drinking Alcohol on the Low FODMAP Diet for more info.
Rum is a no-no, but you can have beer (12 ounces/375 ml) and wine (5 ounces/150 ml), vodka, gin and whiskey (all 1 ounce/30 ml). Use your apps for any updates.
Low FODMAP Super Bowl Food
With no further ado, check out this Super Bowl Roundup, here, where you will find dozens of recipes that are sure to please your party go-ers, whether they are FODMAPing or not!
Here is just a taste, all Low FODMAP, of course:
Big Batch Lemonade (with booze or without!)
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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