My low-FODMAP recipes are compliant with the 2014 guidelines from Monash University and do not contain any of the following foods that would otherwise be permitted on the autoimmune protocol. (Non-AIP high-FODMAP foods are not on this list.)

Fruit

  • large servings of fruit
  • canned, juiced, or dried fruit
  • apples
  • apricots
  • avocados
  • ripe bananas
  • blackberries
  • boysenberries
  • cherries
  • dates
  • figs
  • grapefruit
  • guava
  • longon
  • lychee
  • mangos
  • rambutan
  • nectarines
  • pears
  • peaches
  • persimmon
  • plum
  • pomeranate
  • prunes
  • watermelon

Vegetables

  • artichoke
  • asparagus
  • beets
  • butternut squash
  • savoy cabbage
  • cauliflower
  • celery
  • chicory root
  • coconut (except oil)
  • dandelion greens
  • garlic (except the green parts of green garlic)
  • green onion (except the green parts)
  • leeks (except the green parts)
  • mange tout
  • mushrooms
  • onions
  • shallots
  • snow peas
  • sweet potatoes

Other

  • all sweeteners (except maple syrup)
  • carob powder
  • prebiotics
  • tea

Gray Areas

Not all sources agree that these foods are high-FODMAP and most patients report tolerating them well, so I haven’t excluded them from my recipes. Eat at your own discretion.
  • blueberries
  • broccoli
  • Brussels sprouts
  • coconut milk
  • fennel bulb
  • grapes
  • honeydew melon
  • kiwi
  • okra
  • raddichio
  • zucchini