#10|Season 2 - Low FODMAP long term - an interview with Emma Hatcher

The Gut Loving Podcast: All about IBS & the low FODMAP diet

The Gut Loving Podcast is all about irritable bowel syndrome (IBS) and the low FODMAP diet! The low FODMAP diet is a relatively new approach to effectively treat IBS symptoms and is scientifically backed by a vast number of medical studies.

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About this podcast

The Gut Loving Podcast is hosted by Laura Tilt (an experienced Dietitian in the UK specialising in IBS and the low FODMAP diet) and Huelya Akyuez, who has been living with IBS for over 20 years.

Together, Laura and Huelya started The Gut Loving Podcast to help others with IBS get clear on the facts - and learn more about how to take control of their condition.

Remember: Don’t start the low FODMAP diet without consulting your doctor or low FODMAP specialised dietitian first. The content of our podcast is not intended to be a substitute for medical advice, diagnosis, or treatment.

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→ Where to find Emma: https://www.shecanteatwhat.com/

→ Instagram: shecanteatwhat

→ Cookbook: https://www.amazon.co.uk/FODMAP-Friendly-Kitchen-Cookbook-delicious/dp/1473641462

INFO FROM PREVIOUS EPISODES:

→ Doctor Dawn’s website: https://drdawn.com/

→ Doctor Dawn’s twitter page: https://twitter.com/DrDawnHarper

→ How can I find a FODMAP trained dietitian? You can ask your GP or gastroenterologist (gut specialist) to refer you to a registered dietitian who is trained in the low FODMAP approach.

Alternatively you can book an appointment with a private practice dietitian. You can search for a private practice UK dietitian using this link: https://freelancedietitians.org/dietitians-in-private-practice/

→ Guide for testing lactose intolerance at home (1 page PDF): https://cutt.ly/xotfWU

→ Top tip: An easy way to check the lactose content of cheese and plain yoghurt is to check the nutrition panel. Look at the per 100 grams number under the ‘Carbohydrates, of which sugars’ category - this will show you the lactose content. So if the ‘Carbohydrates, of which sugars’ content is