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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