What’s Low FODMAP?

Let’s get down to basics. FODMAP stands for Fermentable, Oligo-Di-Mono-saccharides And Polyols. 

Ok, great…. But what’s that?

Well, once carbohydrates enter the body, digestion turns them into sugars, or saccharides. Polyols are the sugar alcohols that are commonly found in sweetener substitutions, and some fruits and veggies.

These FODMAPs are the scientific terms for carbohydrates that are usually the culprit of the bloating and discomfort you feel after eating an otherwise healthy meal. FODMAPs go through a chemical change in your GI tract and turn into gas (re: “Fermentable”). The result? That gas, that perhaps started out as wheat or cauliflower, inflates your intestinal organs and makes for a not-so-pleasant Uber ride home from your tapas happy hour. 

Eating more foods that are low FODMAP, and less foods that are high FODMAP, will give your abdominal cavity the break it so desperately deserves. Low FODMAP diets have also been shown to improve other GI issues, like IBS. For more information on FODMAPs, including a reference of foods to incorporate and avoid, click here. 

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References

Sergio Diez Alvarez Director Of Medicine. “Health Check: What Causes Bloating?” The Conversation, 12 May 2020, theconversation.com/health-check-what-causes-bloating-69616#:~:text=The%20type%20of%20gas%20the,some%20women%20before%20their%20menstruation. 

Lenhart, Adrienne, and William D Chey. “A Systematic Review of the Effects of Polyols on Gastrointestinal Health and Irritable Bowel Syndrome.” Advances in Nutrition (Bethesda, Md.), American Society for Nutrition, 14 July 2017, www.ncbi.nlm.nih.gov/pmc/articles/PMC5508768/#:~:text=Polyols%20are%20a%20specific%20group,gum%2C%20candies%2C%20and%20beverages.