Source
r/FODMAPS•
Ray_255

Resistant starch & IBS-C

TL;DR: I have IBS-C & want to know how y'all react to resistant starch. I'd also appreciate any good resources to read about how RS is affected by reheating food!

A few months ago I was diagnosed as having IBS. I say diagnosed, after years of Drs doing tests & saying I was fine, I asked whether it could be IBS & my current Dr said, after a process of elimination, probably yes. So frustrating that there is no definitive test, but then, IBS can be so many things for different people! I personally struggle with bloating, distended stomach, abdominal cramp/pain & constipation.

I am trying to follow a low FODMAP diet, but after noticeable improvement at the start, I'm struggling to feel it's safe to move onto the reintroduction stage, because even when I think I've not eaten any high FODMAPs, I'm getting symptoms again.

A post here the other day about reheated rice got me wondering. I've been making lunches in batches & reheating, so that I can have something tasty, filling & low fodmap at work (half hour lunch break, hard to prepare, cook & eat without rushing!). This almost always involves long grain white or basmati rice, GF pasta or mashed red potatoes. I've now read that rice can spoil very quickly & should never be reheated, & that RS should be good for the gut but with IBS, can cause very similar symptoms :(

So, I guess 'fresh is best' but if I don't have time, is it worse to cook starchy things in the morning & eat cooled later, or reheat later (as I've also read that reheating, whilst not great, can reduce the amount of RS present)?

Sorry for gargantuan post, thank you for reading!

Posted Mar 23, 2018, 7:37 AM UTC

411
SzyzFODMAP HERO•

This is basically how I discovered my issue with insoluble fibre and resistant starch.

Personally, I can't do either potatoes or reheated rice (potatoes have the highest), or most vegetables.

2
Ray_255OP•

Sorry to hear that; do you mean you can't have that stuff even freshly cooked, or you can't have any of it reheated?

1
SzyzFODMAP HERO•

Can have freshly cooked rice, not potatoes at all, most vegetables not at all. This is not common.

1
Ray_255OP•

That must be very difficult :( what do you eat for lunches & dinners?

1
SzyzFODMAP HERO•

rice, chicken, low fibre cereal and milk. i can tolerate a small amount of bread.

It is hard to stick to, yes, hence why i'm in lots of pain this week.

1
yeah_nah_sall_good•

Not sure what kind of intolerances you have going on, but "gluten free" isn't the same as wheat-free, and wheat is not a part of a low fodmap diet. If you possibly try spelt pasta, you might get a better result on those days. I'm seeing a dietitian for being on a low fodmap diet, she will be helping me with the reintroduction phase too as that it one of my concerns. I hope that helps? 😊 Oh, and I don't know what country you're in and I don't know how far apps travel, but you could also have a look around for Monash University's Low Fodmap app it's called "FODMAP" and has a blue squiggly arrow that is representing an intestine as a logo. That has food lists, a "traffic light" system for yes or no foods and shopping lists and a diary function to help you see improvements or not. Okay, that's enough from me! Good luck!

1
Ray_255OP•

Thanks for your reply. I'm in the UK; the pasta I get is Tesco's Free From Gluten, Wheat, Milk & Egg fusilli, it is made with rice flour & maize flour which are both considered safe by Monash app (which I got early on, I find the ingredients guide useful but the recipes hit & miss, and it lacks UK branded products. I keep a written food diary). I seem to be okay with these things in fresh cooked meals, hence my question is really just about reheating (leftovers & batch cooking lunches).

2
yeah_nah_sall_good•

Fair. Unfortunately I don't have any particular info regarding re-heating. I could as my dietitian next time I see her and pm you? I'll save this thread. What if you tried making the same food for lunch one week and heating it at work, then try cooking it the next week at home for dinner- no changes to the recipe, and see if there's a big change?

2
Ray_255OP•

I'm sure the shepherd's pie I made for lunches this week has been fine when made as a dinner before, but I'm happy to retest :D I'm also planning to improve my food diary, make a digital copy so I can search my different meals to work out triggers.

2
yeah_nah_sall_good•

Good idea, an electronic copy might be helpful with that. I'm seeing the dietitian in 3 (i think) weeks, maybe 2. I'll ask her about the re-heating, see if she's gleaned any insight whilst rubbing shoulders with food people. I really hope someone comes along to help you though, I'm crossing all my fingers and toes! IBS symptoms are so frustrating when it feels like you're doing everything right. If you ever need to whinge about it, I'll listen ☺✌

1
Greyzer•

I don't have any issue with RS, but I've heard anecdotal evidence that it's an issue for some people.

Try to avoid it for a week and see how you feel.

1