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3. The SIBO Diet Plan: Four Weeks to Relieve Symptoms and Manage SIBO DESCRIPTION 8 minutes ago - COPY LINK TO DOWNLOAD : https://maulkilasjia.blogspot.com/?read=1641520582 | Download Book [PDF] The SIBO Diet Plan: Four Weeks to Relieve Symptoms and Manage SIBO | It's time to start your healing journey This book outlines a four-week meal plan that includes straightforward and delicious recipes based on a modified low-FODMAP diet. It starts with the most easily digestible foods and builds over the four weeks to include a greater diversity of ingredients prepared in a variety of ways. It simplifies meal planning and preparation, and also offers insights and tips for customizing the diet and troubleshooting suspected food reactions. Here is a preview of what you can expect from every week What to Expect In Week 1, the foods are meant to be easily digestible with simple and straightforward recipes. They include softer foods such as soups and purées. Rice is introduced here, but all other grains and higher-starch foods are avoided for the first week. What to Expect In Week 2, lactose-free dairy, alternative milks, and white and sweet potatoes are added. What to Expect During Week 3, side salads and dark chocolate are added. What to Expect In Week 4, we add nuts, coconut, and quinoa. After the meal plan, you'll find a follow-up chapter that includes practical tips and information for moving beyond the four weeks. We’ve got you covered. Sample Recipe Sweet Potato Chili (Week 2+) Serves 6 / Prep time 10 minutes / Cook time 1 hour Per Serving (made with ghee and ground beef). Calories 401 Total fat 20g Cholesterol 100mg Sodium 618mg Total carbohydrates 19g Sugar 5g Fiber 4g Protein 33g. Directions 1. In a small bowl, combine the bay leaves, cumin, salt, chili powder, oregano, cinnamon, ginger, and allspice. Set aside. 2. Heat the ghee in a large saucepan over medium heat. 3. Add the ground beef. Cook for about 10 minutes, or until browned and completely cooked through. 4. Pour in the tomatoes and bone broth and add the spice mixture. Stir, cover the pan, and simmer the chili for 5 minutes. 5. Add the sweet potatoes and celery. Re-cover the pan, reduce the heat to low, and simmer for 40 minutes. Serve in bowls, each topped with one-eighth of the avocado (you’ll have two slices leftover) and a sprinkle of cilantro. Substitution Tip Kabocha squash, also known as Japanese pumpkin, is low-FODMAP and can be substituted for the sweet potatoes. Ingredients 2 bay leaves 1 tablespoon ground cumin 11/2 teaspoons sea salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 tablespoon ghee, organic grass-fed butter, or coconut oil 2 pounds grass-fed ground beef or turkey 2 cups crushed organic tomatoes or tomato sauce (without garlic) 2 cups Pressure Cooker Bone Broth (page 92) 3 cups cubed (bite-size) sweet potatoes 1/2 cup chopped celery 1 small avocado, pitted, peeled, and cut into eighths 3 tablespoons chopped fresh cilantro

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