Introducing: The First U.S. Low FODMAP Food Distributer

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Read how a young and determined student at Loyola Marymount University in Los Angeles, California is working on a way to help low-FODMAP dieters in the U.S. to have more access to low-FODMAP foods and products – yes we may be closer than you think!

The first ever U.S. Low FODMAP Food Distribution organization is almost here

“The Low FODMAP diet changed my life after being diagnosed with SIBO, lactose intolerance, fructose malabsorption, and IBS-C at age 19, for the best and for the worst.  While my symptoms have improved, I am frustrated and bored with the limited food options that I now have to choose from.  My eating habits revolve around reading labels, researching snack options, cooking meals, and stressing about whether or not I am going to get sick from the food I just ate.  Worst of all, I am hesitant to go on vacations and trips with friends and family because I fear that I won’t have anything to eat while away from my kitchen.  More importantly, however, I know that I am not alone in these difficulties.  This is my inspiration for starting , a food distributor for safe, certified, low FODMAP foods from around the world.  Can you imagine walking into a grocery store and finding a low FODMAP section with tons of snack options?  Just spot the FODMAP friendly stamp and put it in your cart! This sounds like a fantasy to me, but it is time to make it a reality.

“My goal is to eliminate the stress of people with IBS and other chronic digestive issues…”

“By importing low FODMAP foods from around the world, U.S. Low FODMAP Food Distribution will provide a one-stop online market for FODMAPers to nourish themselves, stress and symptom free.  It is time for us to experience the convenience of purchasing low FODMAP labeled foods in order to follow this great diet without daily hardships.   My goal is to eliminate the stress of people with IBS and other chronic digestive issues through convenient, diverse, and Low FODMAP food options imported into the U.S. and to promote the Low FODMAP certification programs to more U.S. food brands.

“Eventually, I believe retailers will realize the impact that this diet can have on millions of people’s lives, and we will begin to live that low FODMAP fantasy that I can only dream of right now.

Please come and support Randi as she grows her new venture, US Low FODMAP Food Distribution, by liking her Facebook page at http://www.facebook.com/uslowFODMAP .

 

IMG_8522Randi Stecki has been struggling with digestive problems since the day she was born.  After 19 years of constant stomach aches, she was finally diagnosed with lactose intolerance, SIBO, fructose malabsorption, and IBS-C.  While she was relieved that she finally had a diagnosis, her life changed dramatically as she had to change her eating habits to follow the low FODMAP diet.  Now, Randi spends a lot of time learning how to eat properly, reading low FODMAP blogs, and discovering new ways to help people, like herself, feel better with less hassle.  She recently started U.S. Low FODMAP Food Distribution to eliminate the stress of people with chronic digestive issues through convenient, diverse, and Low FODMAP food options imported into the U.S.A.

Randi studies entrepreneurship at Loyola Marymount University in Los Angeles, California where she is continuously learning new ways to grow her business.  As a dancer, her strong sense of artistry and creativity help her develop new and innovative ways of reaching her goals.  She utilizes these skills through work with a non-profit organization Dizzy Feet Foundation and a local start-up, Revita Ink.  While Randi loves cooking, fitness, music, dance, and having lunch (low FODMAP of course!) with friends, she finds ultimate happiness and joy through helping others and is so excited to see how her new business can enhance the quality of people’s lives.

 

 

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Looking for help on the low-FODMAP diet?  Ask me about my nutritional coaching services by contacting me here.

Be good to yourself and your gut!BEC_6825

Colleen Francioli

Certified Nutritionist Consultant
Founder FODMAP Life & BonCalme

 

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Published by

Colleen

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.

3 thoughts on “Introducing: The First U.S. Low FODMAP Food Distributer”

  1. I really like the idea of FODMAP friendly labelling, but I need to know which FODMAP.

    I think it’s terrible to lead people to believe that they must avoid all FODMAPs, as if all gut problems are the same. We need as much variety in our diet as we can get. For example, I handle fructose and lactose fine, and some galactans as well. I cannot handle too much fructans, but a slice of white wheat bread is not a big problem. Onion powder often is problem, though. Polyols used as artificial sweeteners really bother me, less so in fruit, though.

    So my dream would be to see something like FODMAP, plus a letter to represent which type, and perhaps a number for how reactive it is to microbes in the serving amount. One microgram of a high FODMAP substance might have no impact whatsoever. 56 grams of a low FODMAP substance might indeed be a problem.

    F0 – no fructose
    F5 – high fructose

    L0 – no lactose
    L5 – highest lactose

    N0 – no fructans (or pick some other letter)
    N5 – high fructans

    G0 – no galactans
    G5 – high galactans

    P0 – no polyols
    P5 – high polyols

    One of the issues is verifying contents. It’s one thing to say something has no fructose, it’s another thing to prove it. It’s yet more trouble to prove how much. If quantity testing is too hard, I’ll simply take the letter without the number. Ideally, the letter plus the actual ingredient would help the most.

    We’ve all seen that part of the problem with testing is having an authoritative source of indormation. But there’s still too few researchers, and describing foods around the world is harder than one might think. A difference in species of a plant or method of preparation can be very important.

    Thanks for your blog!
    =seymour=

    1. Excellent point made! I was just having a conversation about this sort of rating system with someone recently. I think you are definitely thinking proactively! I’ll share your comment with Randi.

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