By: Nikki Nies
With the bombardment of the latest nutrition tips, FODMAPS has entered the forefront of the cause of some people’s issues tolerance of foods. Researchers are hinting that those that declare they must be on a gluten free diet would be better off becoming familiar with the FODMAPS diet.
I’m not here to attest to such claims, as further research needs to be done. Yet, it’s still important to be aware and knowledgeable of what FODMAPS consist of and why they’re being considered responsible for abdominal pain, bloating, wind and altered bowel habit through fermentation and osmotic effects.
The FODMAPS diet is traditionally prescribed for those with irritable bowel syndrome (IBS), which is a functional gastrointestinal disorder (FGID). FODMAPS can be poorly absorbed in the small intestine. It’s thought that restricting the types of carbohydrates one consumes can provide relief and diminish symptoms.
Since this type of restriction is very intense, it’s recommended to seek guidance from a Registered Dietitian (RD). The process of removal and reintroduction of foods is usually over a six week period.After cutting out , wheat, rye, onions,legumes,soft cheese, yogurt, milk, honey, apples, pears, sorbitol, etc. for the recommended time, one may start using a teaspoon of honey in their tea or adding a cup of milk to cereal.
From then on, one will test the reaction of foods and listen to gut. Pun intended.
Check out the comprehensive list of foods that are limited in the beginning stages of FODMAPS and then slowly reintroduced:
Again, adopting this diet without discussing with your primary care physician and/or a Registered Dietitian (RD) can lead to unwanted outcomes. The number priority is maintaining one’s safe and health!