Georgia McDermott, the Victorian-based recipe creator behind , has made a career from being a self-branded 'digestively challenged food enthusiast'.
She knows her way around a low-FODMAP kitchen and has combined that knowledge with her passionate cooking abilities to craft a careful approach for everyone to feel included without feeling nervous about their own dietary restrictions.
As talented as the 30-year-old is, had no choice but to lean into the FODMAP style of cooking through experience. Like most people with digestive issues, it took time, many medical appointments and dietary experimentation for McDermott to learn what foods suited her body.
If someone doesn’t physically see an illness, they don't necessarily understand how it impacts your everyday life.
McDermott lives with and Small Intestinal Bacterial Overgrowth () – two health issues she was diagnosed with in her 20s.
“Gastroparesis is gut motility disorder where the wave that pushes your food through your digestive system doesn't work, as it should,” McDermott tells SBS. “So the food sits there and ferments.”
Put simply, it’s a condition where your stomach can’t empty itself of food in a ‘normal’ way. It can result in severe stomach pain, bloating, heartburn, nausea and vomiting.
“Later, I was also diagnosed with SIBO, which is a bacterial overgrowth in my intestine. If food doesn’t go through [my intestine] quickly enough, it causes all sorts of issues.”
People with SIBO can experience painful gas, bloating, nutritional deficiencies and nausea, while those with systemic symptoms can encounter brain fog, fatigue, joint pains, and abnormal bowel habits.
Georgia McDermott has just published a new book, Intolerance-Friendly Kitchen, featuring over 90 recipes to help relieve the symptoms of an unsettled gut. Photo by Elisa Watson. Source: Penguin Random House Australia
“I also found that the conditions really affected my mental health. I was quite anxious. Even to this day, when I eat things that don't agree with me, my mental health really disintegrates.”
McDermott attributes her experience of anxiety, in part, to the gut-brain connection – – and the fact that digestive issues are “hidden illnesses”.
“People don't understand just how much it all sucks,” she says. “They also don't see you looking particularly unwell. So that leads to judgements like; ‘are you really sick or do you just want attention?’ If someone doesn’t physically see an illness, they don't necessarily understand how it impacts your everyday life.”
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McDermott is currently managing her health issues through diet and is feeling good. Onion and garlic have been eliminated from her diet. She’s also gluten-free and vegetarian.
I feel that when you cook ginger down, it's not as sort of harsh as it is raw. It really adds a back note of flavour.
Over the past few years of self-discovery and kitchen experimentation, McDermott has acquired a few ways to cook tasty meals without using onions, garlic or gluten.
“One thing you can do is swap out onions for the green part of a spring onion or use leeks instead. Or you can try asafoetida powder, which is a flavour substitute for garlic and onion made from fennel.”
McDermott mentions another simple hack: add ginger to Asian meals that usually require onion and garlic to provide a flavour kick. “I feel that when you cook ginger down, it's not as sort of harsh as it is raw. It really adds a back note of flavour.”
Intentionally delicious meals for food intolerances
McDermott’s dietary intolerance management tips have formed the foundation of her new book, . The book features over 90 recipes, dietary swaps and information on how to create dishes that are safe for people with food intolerances to eat. Recipes are gluten-free, low FODMAP and vegetarian, and cater wherever possible to diets without dairy, eggs, nuts, grains, starches or gums.
There are recipes for food intolerance-friendly gum-free tortillas, croissants, burnt Basque cheesecake, empanadas, tiramisu, cacio e pepe ravioli with brown butter sauce, olive and rosemary sourdough and a rough puff pastry.
“But one of my favourite recipes in the book is for . The wrappers are made with a combination of gluten-free flour, psyllium husk and boiling water.”
The book also includes a recipe for gluten-free laksa with egg noodles. “Laksa is always a hard dish to make without onion and garlic. But I feel I have succeeded with this recipe. The result is a delicious, wintery dish which is my pride and joy.”
Tofu and water chestnut dumplings. Source: Georgia McDermott
A positive approach to food intolerances
These days, McDermott is living her best life and eating delicious food that suits her health requirements and body.
“I’ve gotten to a good place. There are ups and downs, as always, because sometimes there are flare-ups and you get in a bit of a slump. But I’ve dealt with the majority of it and I've developed good coping mechanisms.”
Aware that other people may be at the start of experience with food intolerances, McDermott offers some practical words of advice.
“I would always recommend seeing a doctor or dietitian. It’s also important to lean on your friends for support and make them aware of what is happening. It's quite easy to retreat into yourself, particularly if [food intolerances and related health issues] impact your mental health as they did mine.
“But I think you'd be surprised at how supportive people can be if you get everyone involved. You don’t have to go through it alone.”
by Georgia McDermott has been published by Penguin Random House Australia. RRP $34.99.
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