FODMAPs make up a large part of the Western diet. The most common sources of FODMAPs in American cuisine comprise: oligosaccharides, such as wheat, brussels sprouts, and onions; disaccharides, such as milk and yogurt; monosaccharides, like agave nectar, honey, and high fructose corn syrup; and polyols, including mushrooms, and sweeteners like xylitol and sorbitol.
Most FODMAPs are poorly absorbed by everyone, typically in the small intestine. When these substances find themselves in the large intestine, the bacteria there feed on them, producing gas and a sensation of bloating. The reason why switching to a Low FODMAP Diet may be beneficial to people who have intestinal disorders, such as irritable bowel syndrome, is because it helps to reduce the amount of FODMAPs that are absorbed, thus reducing intestinal discomfort.
Alternative foods that alleviate intestinal symptoms include cucumbers, eggplant, papaya, tomatoes, beef, sunflower seeds, almond milk, gluten-free grains, quinoa, and tea.
Revised June 25th, 2016
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People suffering from functional gastrointestinal disorders often benefit from adopting the Low FODMAP Diet, which was developed at Monash University in Melbourne, Australia. FODMAP stands for Fermentable Oligo-, Di-, Monosaccharides and Polyols. A Low FODMAP Diet is one in which the consumption of certain carbohydrates and other related alcohols are restricted.