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Expert food sensitivity dietitian Joan Breakey

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Why might pumpkin scones made on butternut pumpkin (even the smell) made someone with Irritable Bowel Syndrome [IBS] feel ill?

October 4, 2014 by Joan Breakey   Blog

Smell is usually a good guide to tolerance. Reduce the amount of foods that smell ‘too strong’. But if the pumpkin is tolerated as a vegetable there must be a texture/density factor that is making the difference. I presume they were home made? If normal scones are tolerated then try different levels of dryness in the cooked pumpkin.
Often it is probably not the ingredients but the final product. Look at the nearest tolerated product and see if you can work out the texture, density, stickiness and moistness difference to work in your favour. It is also a good idea to have the frequent sips of water with food eaten. This reduces the density of what enters the stomach.

Categories: IBS (Irritable Bowel Syndrome), Q & A No Comments

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Joan Breakey

Joan Breakey is the author of foodintolerancepro.com.  She is one of the few dietitians in the world who has a lifetime of specialisation in the area of Food Sensitivity. She is a  Dietitian, Home Economist and Teacher. In 1975 she began her first work on Diet and Hyperactivity, investigating the effects of the Feingold diet on children’s behaviour. For more than 45 years Joan has been writing books and articles, publishing and presenting the results of her ongoing research in this area.

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