I finally decided to give the garlic-infused olive oil a whirl, which is an item that is approved for IBS/Low FODMAP because apparrntly whatever the problem component is with garlic, it’s within the actual garlic, so you have to actually eat the garlic clove pieces in order to have issues, whereas with the infused oil the garlic has simply been sitting in the oil and you wouldn’t eat the garlic pieces.
I haven’t been able to find anything online or elsewhere though regarding whether this is the same for why garlic can cause problems for GERD/Acid Reflux patients, so wasn’t sure how it would affect GERD/Acid Reflux (garlic being a main problem food for a lot of sufferers, myself included) and had been holding off on trying it out.
Now that my GERD/Acid Reflux is pretty much in check (no longer taking any medication for it and don’t have symptoms due to my changed diet, weight loss, etc.), it seemed like a good time to check it out. I’m so glad I did! It’s as amazing as it sounds, adding all the wonderful garlic flavor to food without including the actual problem component and didn’t seem to cause any GERD/Acid Reflux related problems for me! This isn’t to say it would be safe for everyone with GERD/Acid Reflux though, so this is probably more of a case by case ingredient. Since garlic was one of my main problem foods, though, it does seem promising that this would be safe for most people who suffer from GERD/Acid Reflux (but that’s not based on anything scientific).
At any rate, the oil was perfect for this dish, adding just the right amount of garlic flavor. This made an excellent lunch this week at work with some plain cooked chicken breast thrown in it (my go-to for turning pretty much anything into a meal!), but it’s also great on its own as a side dish. This one will definitely be making a repeat appearance in my eating plan soon!