Thanks Ele!

Progresso makes unsalted chicken broth. I bought some but haven’t tried it yet.

Phil, in the US it is my understanding that onion or garlic would not be included in the term ‘spices’. But natural flavor, yes–it could be onion/garlic in savory foods.

In reading labels, I often see, ‘spices’ listed. I’ve been avoiding anything with that because of the chance of onion or garlic. Does this seem reasonable? What do manufacturers mean when they write ‘spices’?

I have been on the low fodmap diet for over a year now. I still don’t feel well but when I try to reintroduce hi-fodmap foods I suffer.

Any idea what risks I’m taking continuing this diet, will it ruin my body and in what ways?

This sounds like a fun post idea too…especially since I have been known to find my way to a Starbucks most everyday!

I just wanted to mention a weird place I found chicory root: Starbucks smoothies! I checked to be certain the type of soy and everything they had was okay, and as far as I could determine it was. But after I had one I felt AWFUL so I read the ingredients again, only to see that I’d not noticed the chicory as I’d been so focused on the soy.

Finding what I can have at Starbucks has been a real challenge (I know the ideal is to avoid it, but I am a sinner). If you could do an article about acceptable FODMAP drinks/foods from Starbucks, I would love you forever. Well, I think I already do, but you know… 🙂

Thanks Phil –glad you stopped by. I agree with type 1 diabetes understanding the carb and fiber in food/ recipes can be very helpful. But…I have decided not to provide nutritional data on my recipes at this time for a number of reasons. I believe that we have become a nation that focuses too much on numbers, calories vs. health; fear of fat grams, food phobia, rather than listening to our body–or simply enjoying food and eating what nourishes us. I appreciate that some individuals will desire this info and I know there are many blogs out there that provide it. It’s just not my personal direction for this blog.

First of all, a very sincere thank you for all the great tips and recipes. One request though: Is it possible to publish nutritional information per serving size for your recipes? Or am I just missing it? I have type 1 diabetes and while I’m pretty good at doing “sum of the parts” estimates from recipes, nutritional information (cal, carbs, fat, fibre) would be extremely helpful to me. Thanks!

Cheers,
Phil