Have been seeing ads lately
for something called FODMAP. I never heard the term before, so
thought I would do some research. It is an acronym for Fermentable
Oligosaccharides (eg. Fructans and
Galacto-oligosaccharides (GOS) Disaccharides (eg.
Lactose) Monosaccharides (eg. excess Fructose) and Polyols
(eg. Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt). The
name alone raised my latest-fad-diet-of-the-week antenna.
A FODMAP is one of a group of compounds thought to contribute to
the symptoms of irritable bowel syndrome and similar
gastrointestinal disorders. The term is used mainly with
reference to a diet that is low in these compounds.
Foods high in FODMAPs include barley, yogurt, many fruits,
honey, almost all beans, garlic, onions, foods that contain
wheat, beer, coconut milk, rum, soy milk, tea, cheese, milk, ice
cream, and cauliflower.
Blackberries bad,
blueberries good. Celery less than 5cm of stalk good, Celery
more than 5cm of stalk bad.
It is a relatively new concept and was first published in 2005.
The low FODMAP diet was originally developed by a research team
at Monash University in Melbourne, Australia. When looking for
some proof, only found a few published papers and each contained
the same author Susan J Shepherd, an Advanced Accredited
Practicing Dietitian and Accredited Nutritionist who is director
of a private practice Shepherd Works. She also has a line of low
FODMAP products.
The foods to avoid is so long decided to add a link LIST
for those who wish to find out more. For me, the name alone
gives me IBS.