Frequently Asked Question!

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.

FODMAPs are swiftly fermented by the bacteria residing in your intestines. This process draws additional water into your gut, leading to increased gas production. Consequently, bloating and distension may occur, affecting the contractions of the gut muscles. Individuals with irritable bowel syndrome (IBS) may encounter gastrointestinal discomfort, such as diarrhea and constipation, as a result. Conversely, individuals without IBS typically tolerate FODMAP ingestion without issue.

No. The objective of the Low FODMAP Diet is to support gut healing and gradually reintroduce specific foods into your diet under controlled conditions. It is advised to adhere to the Low FODMAP Diet for a period of 2-6 weeks. Subsequently, our dietitian should assess your progress and recommend which foods (and in what quantities) can be gradually reintegrated into your diet. Dietary plans should be customized to meet individual requirements.

Following the initial phase of dietary restrictions, many individuals can resume their regular eating patterns, with only a few high FODMAP foods requiring moderation. Recent studies have indicated that prolonged adherence to a strict low FODMAP diet may diminish levels of certain beneficial gut bacteria. Hence, it is recommended to avoid unnecessarily strict adherence to the low FODMAP diet and seek guidance from a specialist dietitian for the appropriate reintroduction of FODMAP-containing foods.

Probiotics are living microorganisms that may confer health advantages in the gut. While there is some clinical evidence suggesting probiotics can alleviate IBS symptoms, efficacy may differ depending on the specific probiotic formulation utilized.

We suggest implementing one management approach sequentially; start with the low FODMAP diet initially. If satisfactory symptom relief is not attained within two to six weeks, we recommend consulting with our dietitian. During this evaluation phase, you can explore additional management strategies and consider incorporating probiotics.

The Low FODMAP diet limits specific types of carbohydrates to address digestive symptoms, whereas a gluten-free diet eliminates gluten for individuals with celiac disease. While certain dairy products, such as milk from cows, goats, or sheep, are high in FODMAPs and should be restricted on a Low FODMAP diet, a dairy-free diet excludes all dairy products and is employed to manage lactose intolerance or dairy allergies. These dietary approaches serve distinct purposes and are employed for varying digestive concerns.

Our nutrition expert can assist you in progressing with your gut-friendly dietary regimen, addressing inquiries, providing low FODMAP recipes, and aiding in the planning of nutritious low FODMAP snacks.

We plan your diet in three phases:

Exclusion – During the exclusion phase of the FODMAP diet, you remove all FODMAP carbohydrates from your diet for a few weeks. Your symptoms might improve right away or gradually over the course of several weeks.

Reintroduction – In the reintroduction phase of the FODMAP diet, you systematically reintroduce FODMAPs one by one to determine which foods you can tolerate and in what quantities.

Customization – Finally, you adjust your diet to include a wider range of foods while modifying the type and quantity of FODMAP carbohydrates based on your findings from step 2.

Fructose: Certain fruits (such as apples, mangos, pears, watermelon), honey, high-fructose corn syrup, agave

Lactose: Dairy products (milk from cows, goats, or sheep), custard, yogurt, ice cream

Fructans: Rye and wheat, asparagus, broccoli, cabbage, onions, garlic

Galactans: Legumes, including beans (such as baked beans), lentils, chickpeas, soybeans

Polyols: Sugar alcohols and fruits with pits or seeds, like apples, apricots, avocados, cherries, figs, peaches, pears, plums

Dairy alternatives: Almond milk, lactose-free milk, rice milk, coconut milk, lactose-free yogurt, hard cheeses

Fruit: Bananas, blueberries, cantaloupe, grapefruit, honeydew, kiwi, lemon, lime, oranges, strawberries

Vegetables: Bamboo shoots, bean sprouts, bok choy, carrots, chives, cucumbers, eggplant, ginger, lettuce, olives, parsnips, potatoes, spring onions, turnips

Protein: Beef, pork, chicken, fish, eggs, tofu

Nuts/seeds: (consume in moderation, around 10-15 each) Almonds, macadamia nuts, peanuts, pine nuts, walnuts

Grains: Oats, oat bran, rice bran, gluten-free pasta, quinoa, white rice, corn flour