The FODMAP diet has been extremely helpful for me, and I miss some foods but suffer too much when I eat them to add them back. It’s been about 2 years so I think they’re gone for good. Re: the garlic and onion though, the way I still use the aromatics in cooking is to use organic garlic infused extra virgin olive oil and the green tops only of green onions. Those ingredients are fine for me to eat and marvelously flavorful. I also “re-grow” the onion tops in a glass of water for re-use one time. I’m a gluten free vegan with SIBO and IMO following resection that removed my ileocecal valve so I make a lot of healthy soups and those flavors are important. Also, only one use so far, but I’m trying Fodzyme. A new digestive enzyme product that may broaden my vegetable/fruit consumption options, as well as other foods. It’s online only to purchase and too soon for me to know if it’s going to be useful, but have a look. The limits get annoying sometimes but the symptoms are worse for me to deal with. Good luck.