Peppermint and IBS

Peppermint has a history of being used as a treatment for IBS. It is even used as a medication in a capsule that ensures it reaches the digestive tract where it is most useful. Peppermint, or more precisely menthol, relaxes smooth muscle and as our bowel is composed of layers of muscle fibres, peppermint can help relax the spasms that are a common symptom of IBS. Menthol activates cold-sensitive TRPM8 receptors in the mucosal tissues of the digestive tract, it is the primary source of the cooling sensation that follows the topical application of peppermint oil, this sensation is what is proposed to have an antispasmodic effect in IBS (Camilleri & Ford 2017)

Peppermint as a herb and food ingredient

So what about peppermint tea? There is no good systematic reviews or studies for this use of peppermint in IBS, but as a natural product it is less likely to have evidence, but some people do report that it does help them and they find it a useful to have means of including peppermint in the diet.

Peppermint is a suitable herb to use for the low fodmap diet. It can be used in low fodmap suitable recipes, such as the one below. According to Niki Segnit’s flavour thesaurus mint marries well with low fodmap foods such as peanut (particularly peanut butter – I am not convinced about this – but I am intrigued enough to give it a try) potato, beef, ginger, goats cheese, lamb, lime, melon (honeydew and cantaloupe), mackerel (and other oily fish), raspberry and strawberry. Not forgetting the ubiquitous marrying of dark chocolate and mint see a recipe here https://clinicalalimentary.blog/2017/11/24/chocolate-coated-peppermint-snow-peaks-low-fodmap-christmas-recipes/.

Warm feta and mint salad

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Ingredients

100g feta cheese

2 tablespoons pine nuts

200g cooked rice

25g finely chopped mint

1 tablespoon of olive oil

1 pack of small courgettes (or 2 large courgettes -works just as well!)

Caper flowers and a tablespoon of pomegranate are used here to decorate

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Method

Add the oil to a frying pan then add the pine nuts, chopped mint and finely cut courgette

Fry till toasted then add the cooked rice and blend well

Add chopped feta at the end of cooking and mix to warm through

Note the lack of salt added – feta is quite a salty so it is more than enough seasoning for the dish.

Serve warm or cold – marries well with grilled meat or just as it is!

Peppermint in medications

I am a dietitian and any medications should really be discussed with your doctor but as peppermint is a common food ingredient I don’t necessarily see a problem in looking at the evidence of peppermints use as an antispasmodic agent.

Peppermint is more effective than placebo for treating IBS (number needed to treat 2.5 – Ford et al 2008) with small numbers of adverse events with this medication but not all the reviewed studies reported on these. (Khanna R, Macdonald JK & Levesque BG 2014) completed a more recent review of the use of peppermint in IBS and again a moderate level of evidence of effectiveness was the reviews result which included a combination of data from 726 patients with IBS. With more side effects in the peppermint group of patients reported by these reviewers, although no data was given in the abstract, the effects were reported to be transient and heartburn was reported as the most experienced side effect. A more recent review (Camilleri and Ford 2017) suggested effectiveness of peppermint as an antispasmodic, with moderate evidence but also gave safety concerns for peppermint of reflux, heartburn, dry mouth and belching – and peppermint taste – presumably through reflux? Plus smell (not sure how this would be adverse though – it is in fact quite a pleasant smell on the breath) (Camilleri and Ford 2017.)

Why am I not surprised that heartburn is a side effect for some people with IBS? It is quite common for people with IBS to experience some upper gastrointestinal symptoms. As such, reflux and heartburn are included as symptoms checked for when using the Kings College validated symptom checklist, which I use in clinic. Again peppermint is a smooth muscle relaxant – so would it not relax the ring of muscle at the bottom of the oesophagus, leading to reflux symptoms?

All studies reviewed the short term effectiveness and suggested that more studies in the long term use is needed. Should you try a peppermint based medication? Certainly do if your GP/gastroenterologist suggests it, and the evidence based from systematic reviews suggest it is effective. But if you do suffer from IBS and reflux, another antispasmodic option might be a better choice, discuss with your GP or pharmacist, who can advise on use of peppermint and suitable alternatives.

Does peppermint ever cause any problems with allergy/intolerances?

One case review reported on an anaphylaxis reaction due to an IgE mediated allergic reaction to peppermint (Bayat R, Borici-Mazi R 2014) – this is extremely rare. It is quite possible that other reactions may be causing symptoms for a very small number of people. Peppermint is a natural source of salicylate. Aspirin, as a form of salicylate, can occasionally cause allergic reactions, and people with aspirin allergy, asthma and nasal polyps can occasionally have a food hypersensitivity to foods naturally containing salicylate. This type of food reaction again is quite rare but symptoms could be mistaken for IBS. Do seek the help of a dietitian if you suspect this kind of food hypersensitivity, as often information about salicylate containing foods on the internet is often far too restrictive for any low salicylate diet to be implemented safely. Also it is often quite tricky to identify these reactions to foods so an experienced practitioner is important to seek advice from.

Chemistry-Salicylic-Acid
www.compoundchem.com

Alexander C Ford, Nicholas J Talley, Brennan M R Spiegel, Amy E Foxx-Orenstein, Lawrence Schiller, Eamonn M M Quigley, Paul Moayyedi, (2008) Effect of fibre, antispasmodics, and peppermint oil in the treatment of irritable bowel syndrome: systematic review and meta-analysis BMJ. 2008; 337: a2313.

Khanna R, MacDonald JK, Levesque BG. (2014) Peppermint oil for the treatment of irritable bowel syndrome: a systematic review and meta-analysis. J Clin Gastroenterol. 2014 Jul;48(6):505-12.

Michael Camilleri and Alexander C. Ford (2017) Pharmacotherapy for Irritable Bowel Syndrome J. Clin. Med. 2017, 6(11), 101; doi:10.3390/jcm6110101

Bayat R, Borici-Mazi R. (2014) A case of anaphylaxis to peppermint. Allergy Asthma Clin Immunol. 2014 Jan 28;10(1):6. doi: 10.1186/1710-1492-10-6.

 

 

Celebration trifle – low fodmap

It’s New Years eve and if you want a celebration dessert that can help people following a low fodmap diet but is also tasty for all your New Years Day party guests, this is ideal – it is made with lactose free mascarpone and lactose free creme fraiche (you can buy these at Tesco) plus gluten free sponge. Whilst this trifle is low fodmap it is not low in fat – if you have issues with foods high in fat resulting in symptoms take care – a small portion only is probably best!

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Ingredients

Sponge

100g gluten free self raising flour

2 eggs

100g margarine

100g castor sugar

Rhubarb

250g rhubarb

2 tablespoons of maple syrup

1/2 teaspoon of orange oil

1 tablespoon of granulated sugar

100ml of water

Topping

50g chopped pecan nuts

Cream

200g lactose free mascarpone

100g of lactose free creme fraiche

1 tablespoon of icing sugar

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Method

Sponge

Make the sponge – this is better prepared the day before to allow it to stale a little

Add the margarine and castor sugar to a bowl and using a hand mixer mix until light and creamy

Add one egg and beat till incorporated into the mix – if it curdles or separates just add a little of the flour to the mix.

Repeat with the other egg.

Add the flour and mix it in slowly with a metal spoon.

Pour into a 7 inch lined cake tin and put in an oven to cook at gas mark 5 190 degrees C for 45 minutes – or until a metal skewer inserted into the cake comes out clean.

Cool and slice length ways into two circles

Rhubarb

Wash slice and cook the rhubarb with the water, maple syrup and sugar and orange oil until soft – cool and save the cooking liquor. I like my rhubarb quite sharp to counteract the sweetness – add sugar or syrup to your preference here.

Cream

Mix the mascarpone with the creme fraiche and icing sugar – keep in the fridge

and build….

Build the trifle, one layer of rhubarb, then sponge – add some of the rhubarb cooking liquor to the sponge, then mascarpone – repeat until all the mixes are used up ending with a layer of mascarpone. Add chopped nuts to the top of the cake to decorate.

Serves 8

🎇🎊 Wishing all my followers a Happy New Year!🎊🎇

 

 

 

 

 

 

 

 

Mini chocolate orange panettone – low fodmap

This is an ideal Christmas recipe for low fodmappers who want to have a festive bread without marzipan and probably one of the only bread recipes that I have managed to produce that has risen well! It is based on an enriched bead dough mix produced using a standard purchased bread flour.

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Recipe

250g gluten free bread flour

150g dark chocolate chips

2 teaspoons of orange oil

2 eggs

1 tablespoon of oil

1 teaspoon of vanilla

1 pack of fast acting yeast

1 pinch of salt

1 small pinch of cream of tartar

50g of castor sugar

1 teaspoon of cinnamon

1/4 teaspoon of cloves

1 teaspoon of ginger

1 teaspoon of mixed spice

400ml of warm water

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Method

Add the flour, spices salt and dark chocolate chips to a bowl, mix.

Separate the yolk from the white of the eggs.

To the white add a pinch of cream of tartar and whisk till peaks are formed, adding 25g of sugar half way through, then add the rest when soft peaks are formed.

To the yolks add the oil, vanilla and orange oil

Start adding the water to the dry ingredients and mix with a hand mixer. Then add the yolks.

Fold into the mix half the beaten egg whites quickly to slacken the mix. The gently fold in the rest of the egg white.

Add to bread tins and leave in a warm place for 30 minutes to rise. Cook in a warm oven (200˚C, Fan 180˚C, 400˚F, Gas 6) for 30 minutes until cooked.

Vegan Pate – Christmas starter Low Fodmap

This is a spiced vegan pate starter – a really nice way to begin Christmas lunch. It has lots of seasonal flavours to remind you of the traditional Christmas. Being very easy to make it will take no time at all for you to prepare. Entertaining guests can be challenging so this dish can be prepared in advance and refrigerated till the 25th or perhaps used as a nice supper dish on the 24th if you prefer.

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Ingredients

100g pecan nuts

1/2 preserved lemon

1/2 teaspoon of cinnamon

1/2 teaspoon of mixed spice

1 teaspoon of oil

4-5 sage leaves

150g roasted peppers (you can purchase these ready prepared from most supermarkets)

100g gluten-free breadcrumbs

season to taste

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Method

Cover the pecan nuts with boiling water and leave to soak for a few hours till soft .

Add the oil to a pan and fry the spice a little to release the flavour.

Then add all the ingredients to a food processor and blend well.

Serve with toasted gluten free bread

Serves 4-5

Chestnut, carrot & celeriac soup – low fodmap Christmas recipes

Having guests around for Christmas lunch and wondering what to serve for a starter? This recipe is a tasty soup, suitable for vegan low fodmappers and has Christmas flavours with mixed spice. I have been using my copy of the flavour thesaurus by Niki Segnit, a gift for my birthday, and this marries chestnuts with carrot, celery (celeriac is a low fodmap food with a similar flavour to celery – a good substitution) carrot and rosemary and yes, this really works. It is a slightly sweet, winter roots flavour with a light addition of spices. Your guests will never know you have a low fodmap starter for them that is really easy to make and really tasty!

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Ingredients

200g celeriac

500g carrots

200g cooked chestnuts

1/4 teaspoon of mixed spice

10 g rosemary

Drizzle of hazelnut oil

Some chilli flakes (if tolerated)

Seasoning

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Method

Chop the vegetables

Add all ingredients to a pan

Add water to just cover the vegetables

Season to taste

Puree

Serve, drizzle with hazelnut oil and chilli flakes!

serves 6

 

 

 

 

 

 

 

 

 

 

Chocolate coated peppermint snow peaks – low fodmap Christmas recipes

Just the ticket for giving out to friends who come caroling.

 

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Ingredients

4 egg whites

200g castor sugar

Pinch of cream of tartar

400g of mint dark chocolate

3-4 drops of peppermint flavouring.

Method

Add the egg whites to a bowl and add the peppermint, cream of tartar and whisk, when they are forming peaks add half the castor sugar and whisk till they form stiff peaks.

Add the rest of the castor sugar, mix and then spoon out into a Teflon baking sheet.

Cook for 1 1/2 hours at gas mark 1/4 or 107  degrees C

Cool

Melt the chocolate and cover the surface of the meringue and allow to set.

Makes around 12.