You’ve likely never heard of FODMAPS.
Chances are you will in the near future, and that’s because FODMAPS is the new “Gluten Free.” Or it could be.
The reason the Gluten Free diet exploded in popularity is because many people who switched to it began to feel better.
Their symptoms of bloating, gas, diarrhea, mind fog, etc. began to go away.
But this wasn’t true of all people who went gluten free.
Some ditched the gluten and still felt terrible, and they didn’t know why.
The reason might be they have a reaction to FODMAPs.
FODMAPs stands stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are sugars (fructans) and fibers the body has a tough time digesting. So it’s not just gluten that can cause the symptoms so many Americans deal with.
FODMAPs was discovered by a physician named Sue Shepard who herself was a sufferer of gluten intolerance.
As she said in an interview with Yahoo News.
“Exciting research shows that it may have been the fructans (sugars/fibers) all along that were triggers for symptoms in non-celiac gluten-sensitive patients,” Shepherd told Yahoo Food. “The scenario is possible when you think about it. People felt some improvement eating gluten-free foods, so assumed it was gluten that was the problem – but by restricting gluten, a person has actually simultaneously restricted some of their fructan intake when avoiding wheat, rye and barley,”
What that means for you (if you went gluten free and still feel bad) is the foods you eat in addition to gluten can be contributing to your ill health.
That means to get rid of the maladies associated with IBS, a reduction in foods containing FODMAPs can be key.
So how do you know if your foods are high in FODMAPs or not?
There are several ways, but the most important is going to websites like IBSDiets.org
On websites like that you can see which foods are high FODMAPs (not good for gut health) and low FODMAPs (acceptable to be eaten for gut health.
And some of the good news about the FODMAPs diet is it doesn’t require an entire adjustment to your diet.
As Yahoo News Notes the diet isn’t permanent like a gluten free diet:
Education is key to getting and maintaining relief, since there are major misconceptions about the diet. Shepherd said the biggest one is that people think it’s permanent one-step elimination. “Each individual has a different tolerance for the amount of FODMAPs they can ingest before getting symptoms, and sensitivity triggers also differ for each person,” she said. So while some foods on the list may bother your stomach, others may not.
The two-part process starts by completely cutting the FODMAP list of foods out of your diet for two months. “This first strict phase isn’t encouraged for the long-term – it’s only meant to be an eight-week restriction,” Shepherd said. Then, FODMAP-containing foods are introduced back into the diet to see what can be tolerated without symptoms arising again.
This is great news if you want to find out the exact foods that are killing your gut.
Shepard reasons that as many as 75% of people who go low FODMAP start to feel better.
That’s a good as reason as any to try it out.