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Dietary modifications represent the cornerstone of symptom management and should be implemented from treatment initiation: Dietary strategies to reduce sulphur burps: Reduce sulphur-rich foods including eggs, red meat, cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), garlic, and onions Eat smaller, more frequent meals rather than large portions that overwhelm delayed gastric emptying Avoid carbonated beverages which can exacerbate bloating and eructation Limit high-fat foods that further slow gastric emptying Chew food thoroughly and eat slowly to reduce air swallowing (aerophagia) Stay upright for 23 hours after eating to facilitate digestion Managing diarrhoea: Maintain adequate hydration with water and oral rehydration solutions if needed (available from pharmacies) Consider temporarily reducing foods that may trigger symptoms such as spicy foods, caffeine, alcohol, and artificial sweeteners Include soluble fibre such as oats and psyllium, which can help regulate bowel movements Consider probiotic supplementation after discussion with a healthcare professional A short-term trial of a low-FODMAP diet may be considered with guidance from a healthcare professional or dietitian if symptoms are severe Pharmacological interventions may be appropriate for persistent symptoms