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Treating the Underlying Issue in Food Intolerance

Nowadays, do you find that more people appear to be becoming increasingly ‘intolerant’ to certain food groups?

This may be due to several different factors including, diet and dietary related habits, the sterilisation of the gastrointestinal (GI) tract and the mainstreaming of diagnostic tools such as hydrogen breath testing.

Food intolerances can lead to various health difficulties and can also have social implications.

In the case of FODMAPs intolerance, associated symptoms tend to be obscure and highly individual. Self-diagnosis and treatment informed by the internet is very common and can result in overwhelming and non-specific misinformation.

Even once a professional has undertaken diagnosis, identification and elimination, the road to recovery is only half completed. Unfortunately, this is the point where many people stop working with a health professional.

As you read on, we hope to discuss the importance of treating the underlying cause and the negative implications of long-term dietary exclusions in FODMAPs intolerance.


Let’s Talk About FODMAP

FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) represents a group of poorly absorbed, short-chain carbohydrates found in grains, vegetables, legumes, milk, fruit and sweetened products.

In FODMAPs intolerance, there is a reduced ability to properly digest these foods, leading to symptoms such as bloating, gas and changes in bowel regularity (Mansueto et al., 2015).

Some high-FODMAP foods, such as high-fructose corn syrup and artificial sweeteners, are ultra-processed and do not help promote a healthy gastrointestinal lining.

However, a lot of nutritionally dense whole foods also sit under the FODMAP umbrella, including a range of legumes, fruits and vegetables*. These whole foods contain fibre components referred to as ‘prebiotics’, which are indigestible to humans, but provide energy for the beneficial bacteria of the gut.


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