Understanding FODMAP

The term FODMAP is an acronym, derived from “Fermentable, Oligo , Disaccharides, Mono-saccharides And Polyols“.  Certain vegetables, fruits, sugar alcohols, products containing lactose and wheat are to be AVOIDED which puts a damper on my next night out at an Italian restaurant…no garlic!  No artichokes!  And of course, no pasta (unless it’s gluten-free).

As I have been researching, restricting these FODMAPs has helped sufferers of IBS or irritable bowel syndrome and other functional gastrointestinal disorders (FGID).  In the 90’s, Dr. Sue Shepherd developed a form of fructose malabsorption diet. Subsequently a team at Monash University, led by Professor Peter Gibson and including Dr Shepherd and others, developed the low-FODMAP diet.

I am looking forward to finding more people who have benefited from this diet.  I have decided to make myself a guinea pig for at least one month.  If I am symptom free – then I will stay on a form of modified FODMAP diet for as long as it suits me.  I know the low-FODMAP diet is not a forever thing as some FODMAPs are actually good for us and act as prebiotics (HFCS is an example of a high-FODMAP that’s not nutritious!).

No one should have to endure what the IBS community has gone through.  Let’s see Sue and Peter!


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I'm Colleen Francioli, a certified nutritionist and author with a focus on helping people with IBS, other functional gastrointestinal disorders (FGIDs) and food intolerances. I once suffered from IBS and have since found life balance with the low-FODMAP diet, an elimination diet developed in Australia, proven to help relieve symptoms of IBS.

2 thoughts on “Understanding FODMAP”

  1. It is a really good book. I have only just been able to get hold of it because when I started the FODMAP diet in February it was not available due to being update I think.

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