You’ve most likely heard about or had someone tell you that they are gluten free for health reasons and that gluten is the root of their stomach issues.
Now through some recent research, it has been discovered that gluten might not be the devil after all. FODMAPs could play a vital role in understanding the intolerance that so many face.
FODMAPs are found to generally co-exist in food with its well-known counterpart gluten. FODMAPs can be found in gluten-based products as well as in things like some dairy products. NEWSFLASH: All of Sunshine Coast Organic Meats fresh and frozen sausages are gluten-free (exempt cheerios’). Hooray!
The organisation FODMAP dedicated to FODMAP education best explains what the acronym stands for Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols. In simple FODMAPs are a bunch of short chain carbs and sugar alcohols that humans, thanks to our lack of digestive enzymes have a pretty hard time breaking down. 35% of all Australians, are estimated to have intolerances to one or more FODMAPs. Through studies and trials, low FODMAP diets have been scientifically proven to be one of the, if not the most effective dietary way to combat Irritable Bowel Syndrome (IBS) and IBS like symptoms such as bloating and abdominal pains. It has also been proven that a diet low in FODMAPs, can lessen the effects of fatigue and poor concentration. Now, who doesn’t want that?
High levels of FODMAPs are found in things such as wheat, rye, and barley which also contain gluten but things such as some sourdough breads and some pastas are considered low-FODMAP. Unlike meats that are battered, crumbed or ready-to-cook products like schnitzels, fresh meats are considered to be low FODMAP food items. So, lessening your intake doesn’t have to leave you eating, only salad leaves and steak, but that doesn’t sound too bad right?