I'm planning a low-fat, moderate-FODMAP, gluten-free diet, due to gallstones and other abdominal pain, and I'm struggling to figure out how to meet my daily nutritional requirements. Hopefully this would last only until March or April, when it becomes safer for me to get medical attention in person.
I was recently diagnosed with gallstone pain and referred to a surgeon, and for months I've also been struggling with mysterious lower abdominal pain. At my wit's end, I tried eating gluten-free and moderate-FODMAP this past week, and my lower abdominal pain has definitely lessened. I talked to my primary care doctor, and he suggested that it might be IBS, and referred me to a gastroenterologist.
While I'll be able to video call the gallbladder surgeon and the gastroenterologist in a month, it's going to be several months before I get gallbladder surgery or even get my lower abdominal pain diagnosed (it'll require a colonoscopy, I suppose). Like many places, COVID is slamming the healthcare system here. So I'll have to eat a wildly restrictive diet until then.
I've been trying to figure out how to get all my nutrients, and it's been very difficult. I know I should be consulting a dietician, but it's going to be a month before I can even be referred to one.
So far I'm planning on lots of brown rice and tempeh, with sardines, carrots, kiwi, and leafy greens, and I'll try eating sweet potatoes for the first time, since they have vitamins B1, B6, and pantothenic acid. I also take a vitamin D3 supplement everyday. But I'm not sure how to address choline, biotin, folate, and zinc. Eggs are helpful, but I wonder if eating one a day is still too much cholesterol for my gallbladder. Rinsing out canned lentils seems to be FODMAP compliant as well, but it seems like the canning process itself removes a lot of the B vitamins that I need in the first place.
Are there other things I should consider? |
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