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First of all, what is the low-FODMAP diet? Well, each letter of that acronym stands for a group of foods: The F is for fermentable, O for oligosaccharides (wheat, garlic, onion), D for disaccharides (milk, ice cream), M for monosaccharides (apples, pears, honey) and P for polyols. All of these are sugars in everyday foods but many are poorly absorbed in the small intestine where they hang around fermenting, producing gas and making you bloated.
Researchers believe they’re responsible for the discomfort and bloating of IBS. This is the first evidence-based diet proven to reduce IBS symptoms, with a success rate of up to 75%
- IBS can cause extreme discomfort
- All foods considered high in FODMAPs are removed from the diet for a six to eight-week period including garlic, onion, mangoes, peaches, milk, wheat, barley, rye, asparagus, peas, sweetcorn, beans, cashews and jams
- Then there is reintroduction, where small amounts of high-FODMAP foods are slowly brought back into the diet.
- It’s crucial that all parts of the FODMAP diet are guided by a qualified dietitian to avoid nutritional deficiencies and maximise the chances of success.