Great question Heather and I am so glad you brought up this important point. Fructans–the FODMAP in onions and garlic are water-soluble fibers–that means they mix with water–so this is why we can saute them in oil and the fructans don’t leach into the oil BUT they would leach into a liquid such as in making a water-based broth. SO..you don’t add onion or garlic to a broth mixture–but you could add some garlic infused oil to a broth recipe if you wanted to add some garlic flavor. For onion flavor in a broth, I would add some chives or the green part of a scallion.

Hi Debbie,
MY book The Complete Idiot’s Guide to Eating Well with IBS is written as an easy to read book about the IBS body. There is an introduction to FODMAPs which were relatively unheard of in the US when I wrote the book in 2009. The diet has been updated as well so although some of the recipes are consistent with the current low FODMAP diet, many can be easily tweaked to lower FODMAPs. My blog has many recipes so poke around–this recipe made originally with cashews has been tweaked and made with tofu and walnuts. https://blog.katescarlata.com/2012/02/06/sesame-tofu-with-broccoli-and-cashews/ My book, however, is not solely on the low FODMAP diet. Good resources on the low FODMAP diet would be Patsy Catsos’ latest book, check out her site ibsfree.net and Sue Shepherd and Peter Gibson’s Book The Food Intolerance Management Plan. As for vegetarian recipes–tofu and tempeh, buckwheat, quinoa are good places to start with your low FODMAP recipes. I would check out Elise’s site to help with veggie low FODMAP ideas. http://fodmapsdiet.com/about/

For a different flavor, I might delete the ginger and try adding a small amount of garlic infused oil–2 teaspoons and perhaps some fresh thyme leaves and/or chives.

Thanks so much! Read the ingredients thought it would be ok because I generally can tolerate milk chocolate well (in SMALL amounts) but everytime I eat them, I experience the bloating and gurgling feeling so definitely think it might be the raisins! Will ditch them out and stick to good old fashioned plain yogurt.
Thanks again!!!

NO question is random here! Ha!
It likely is the raisins–dried fruit is tough for many–as it is so concentrated- so the ‘fructose load is high’ combined with the extra sugar in the outer coating. Any yes, the milk in the coating could be another issue.

This is a tad random but I was wondering if yogurt covered pretzels or yogurt covered raisins could be a problem for people with IBS. I usually stick to the 1/4 cup serving but find myself feeling very sick afterward. I am realizing they are a no no but not sure if its the milk coating or the raisin itself?
Would love to hear your thoughts!
Thanks!