Understanding FODMAPLeave a Comment
The term FODMAP is an acronym, deriving from “Fermentable, Oligo-, Di , Mono-saccharides And Polyols“. It comes with a list of vegetables that are to be AVOIDED which puts a damper on my next night out at an Italian restaurant…no garlic! No artichokes! And of course, no pasta (unless it’s gluten-free).
As I have been researching, I have found that restricting these FODMAPs has helped sufferers of IBS or irritable bowel syndrome and other fun gastrointestinal disorders (FGIDs).
History: In the 90’s, Dr. Sue Shepherd developed a form of fructose malabsorption diet. Subsequently a team at Monash University, led by Professor Peter Gibson and including Dr Shepherd and others, developed the low FODMAP diet.
Through their research, they found that limiting dietary FODMAPs can be an effective treatment for people with symptoms of IBS. Other researchers and Registered Dietitians across the world have also been able to prove the effectiveness of this diet. Aside from IBS (which I suffer from) there are other gastrointestinal, and inflammatory disorders and diseases that can also be treated naturally whilst sticking to a low-FODMAP diet. The facts below are what I have learned from Dr. Shepherd, Monash University and several other FODMAPs experts.
I am looking forward to finding more people who have benefited from this diet. I have decided to make myself a guinea pig for at least one month. If I am symptom free – then I will keep at it for the rest of my life. No one should have to endure what the IBS community has gone through. Let’s see Sue and Peter!