If you’ve been reading my recipes then you’ve likely seen that some of them are classified as “low FODMAP.”
FODMAP stands for fermentable, oligo-, di-, mono-saccharides and polyols. You’ll never need to know that. What you might want to know is that they are certain types of poorly absorbed carbohydrates that are highly fermentable in the presence of bacteria.
In other words, they can cause uncomfortable gas, bloating and diarrhea in certain people, particularly those with irritable bowel syndrome and small intestinal bacterial overgrowth.
There are a lot of websites and other resources devoted to a low FODMAP diet, but the information is often inconsistent and always changing as new foods are being tested for their FODMAP content. I highly encourage you to work with a knowledgeable Registered Dietitian before carrying out any sort of an elimination diet.
In the meantime, if you would like to find out more about the FODMAPs, obtain FODMAP-friendly recipes and to see if a low-FODMAP diet might help you then I recommend the following websites: