What are FODMAPs anyway?
(FODMAP=Fermentable Oligo-Di-Monosaccharides and Polyols) FODMAPs are carbohydrates (sugars) that are found in foods. Not all carbohydrates are considered FODMAPs.
The Low FODMAP diet was originally developed by researchers at Monash University. The Monash team, led by Peter Gibson, provided the first evidence that a Low FODMAP diet improves Irritable Bowel Syndrome (IBS) and Functional Gastrointestinal Disorder (FGID) symptoms.
The FODMAPs in the diet are: Fructose (fruits, honey, high fructose corn syrup (HFCS), etc) Lactose (dairy) Fructans (wheat, garlic, onion, inulin etc) Galactans (legumes such as beans, lentils, soybeans, etc) Polyols (sweeteners containing isomalt, mannitol, sorbitol, xylitol, stone fruits such as avocado, apricots, cherries, nectarines, peaches, plums, etc).
The FODMAP program consists of eliminating all high FODMAP foods during a 4-6 week trial process, then reintroducing the foods to identify the digestive triggers (I highly advise that you work under the supervision of a registered dietitian). It doesn’t mean you have to avoid all high FODMAP foods for the rest of your life. Once you’ve determined your triggers, you can set about on a more moderate diet and only avoiding ones that stress your own digestive system. Unfortunately, I happen to be intolerant of all five types of FODMAPs so my recipes and grocery list reflect that.
To learn more about FODMAPs, please check out my Resources menu to find links to info by other third parties and experts.
This is a video from Monash University which explains how FODMAPs affects IBS.