Eating LESS vegetables

[Vegwoes]

Not getting a lot of joy from the GP with this, as she seems to think I can manage it, but it is difficult to get my head around.
I have IBS and have always loved veg. I eat it more or less every day, with everything, and lots of it.

In recent years my IBS has grown worse, and after discovering there is nothing wrong with me medically, I am sad to have to face the fact that the amount of veg I eat is possibly an issue. My most recent self test involved eating only cheese on toast for 3 days, in which all of my symptoms clear up.

I have always eaten spinach with meals, along with broccoli, and all the good greens. I love tomato, onion and garlic, but know they make it worse, almost immediately after eating.

What I would love from MN is maybe how to get my mind around this, as I have always associated eating veg with health. We have all the constant messaging about veg and how we need to eat tons of it!
How can I eat less of it and still obtain those nutrients?
My Dr says I will be just fine, that a reduction won't harm me at all, so I guess it's a first world problem. But I can't separate my mind from believing less veg means less healthy.

Anyone been through something like this?
And how much do we really 'need' per day?
I know people who only eat fresh veg on a few days per week and have always been healthy into old age. I am possibly overthinking

Thanks again everyone for the detailed suggestions.
I am sat here dithering with my online shopping order, never knew shopping could be so anxiety inducing before!

Is the Monash Fodmap info the most reliable?
Sadly most searches are extremely contradictory, many claiming that broccoli and sprouts are low fodmap foods
What a landmine for a beginner.

I will probably begin with some simple substitutions (shame, as I love making coleslaw with cabbage and onions) such as garden cress, carrot, cucumber and celery.
I really can't bring myself to go cold turkey, it just leaves me with a sea of bland that puts me off.

Is it the fibre that causes IBS flare ups? I have a juicer and can make a delicious apple, carrot and ginger juice packed full of vitamins but all the fibre and pulp is taken out. Would that be worth doing?

Looking at this, it seems to have something to do with the type of fibre. I'm not very clued up though as yet.

https://www.gastroconsa.com/wp-content/uploads/2019/09/Low-FODMAP-Diet-FODMAP-Foods-Updated.pdf

I found the same as you re the contradictory information, even some from the NHS leaflets so I stuck with the Monash app. I recall a lot of carrots, lettuce (iceberg, cos, romaine), cucumber, baby leaf spinach and tinned sweetcorn in my diet at the time. If I recall correctly a 75g portion was low FODMAP for these.

In the reintroduction phase you pick something from one of the red categories to add in to your diet to see how you react. Then if that's ok you pick from a second red category and so on.

I had an alarming reaction to reintroducing sauerkraut which meant mannitol was one of my triggers.

What I'm intrigued by is how within the past few years I can go 8 months with garlic puree, onion, broccoli, sprouts, then only suddenly flare up. My GP thinks it might be more stress related.

After a good chat with DH this evening he remarked how during the periods when I had no issues I tended to eat little but often.

I do think my problems might have a connection to 'load', as in how large my plate is, how much vegetable 'bulk'. I am ok with two potatoes but bloat with 3
Not sure if this is relevant yet, but worth thinking about.

Eating a little but often might have meant less FODMAPs on your plate at a time. But stress used to mess with my gut too. Might even be a bit of both that's causing your issues.

Potatoes are actually really safe in terms of FODMAPs. I just double checked and Monash reckon they're low FODMAP up to a 500g serving.