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To give credit where credit is due, Low FODMAP often refers to the Low FODMAP diet. This diet was developed in 2005 by researchers at Monash University in Australia. Over the years, there have been two controlled clinical trials and six randomized controlled clinical trials to examine if this diet works. The Low FODMAP diet is designed primarily to treat patients suffering from Irritable Bowel Syndrome, also known as IBS. It may also help manage Small Intestinal Bacterial Overgrowth, or SIBO. Typically, patients will follow this diet for four to six weeks, eliminating all trigger foods, known as FODMAPs. Which is followed with a reintroduction phase to determine which specific foods or food groups trigger your symptoms.
Learn MoreOur body is unable to break down short chain carbohydrates. When these FODMAPs come into contact with bacteria in the gut, they are rapidly digested and fermented. The gut bacteria then release gas into the intestines, which is a contributing factor to IBS.
This group consists of Fructans and Galacto-Oligosaccharides. Some examples of Fructans are onions, garlic and wheat. Galacto-Oligosaccharides (GOS) are beans and legumes. Beans, beans the magical fruit...
The most common disaccharide is lactose, which is found in almost all dairy products.
Fructose is the most common monosaccharide in our diet. Our body usually digests fructose through the piggy back method, where fructose must be absorbed with an equal amount of glucose. However, many foods have more fructose than glucose, which leaves excess fructose to be fast food for our gut bacteria. Common examples of fructose are apples, honey and high-fructose corn syrup.
Polyols are also known as sugar alcohols. These are commonly used as preservatives or artificial sweeteners. Common polyols include mannitol, xylitol, and sorbitol. Think twice before using ``diet`` foods or sugar substitutes.
I'll let Monash University explain