FODMAP
FODMAP
Low FODMAP nutrition for a good gut feeling
Our digestion is a complex process that is influenced by many factors. People with sensitive guts know how distressing it can be when certain foods cause discomfort and digestive problems. This is where low FODMAP products come into play.
What are FODMAPs?
FODMAPs are a group of short-chain carbohydrates and sugar alcohols. If they are consumed in large quantities with food, they can reach the large intestine undigested. There they bind a lot of water and are fermented by intestinal bacteria, which produces gas. Both can lead to unpleasant symptoms such as abdominal pain, flatulence, diarrhea and/or constipation in people with sensitive intestines and irritable bowel syndrome.
Low FODMAP nutrition
The independent Monash University in Australia is known worldwide for its leading role in research and development of the FODMAP concept. The university runs an established program for checking the FODMAP content of food products and subsequent certification.
Medical research from Monash University has shown that a low FODMAP diet can help alleviate symptoms:
- Reduces pain and discomfort
- Improves diarrhea
- Reduces bloating
- Improves quality of life
FODMAPs also play an important role in endurance sports. Endurance athletes are often affected by exercise-induced irritable bowel syndrome and are therefore limited in their ability to train and their performance.
Monash University has developed the FODMAP nutrition concept (Monash University Low FODMAP diet), which is scientifically recognized. It is currently one of the most successful nutrition concepts for irritable bowel syndrome. It is divided into the following three phases:
1. elimination
For two to six weeks,
FODMAP-rich foods are avoided and replaced with
low-FODMAP products.
FODMAP-rich foods are avoided and replaced with
low-FODMAP products.
2. Reintroduction
Over a period of eight to twelve weeks, various FODMAPs and products are reintroduced into the diet one after the other and the effects are observed.
3. Individual Plan
Based on the effects, an individual diet plan is created with a list of foods that should be restricted.
Low FODMap and Schnitzer products
What do FODMAPs or a low-FODMAP diet have to do with Schnitzer products if FODMAPs are carbohydrates and not the protein gluten?
It's because of the FODMAP content of the gluten-free grains. The usual baking grains such as wheat, rye and spelt are classified by Monash University as having a high FODMAP content. The gluten-free baking grains we use, such as rice and corn, on the other hand, have much lower amounts of FODMAPs. Lactose also plays a major role as a type of sugar that belongs to the FODMAPs. Schnitzer products are almost all lactose-free.
Certified Schnitzer products
In order to make everyday life and FODMAP-conscious shopping easier for people with sensitive intestines and to help them achieve better well-being and a better quality of life, Schnitzer has had thirteen products from its range certified as low FODMAP by Monash University in Australia.
Monash University
Low Fodmap App
Monash University provides an app that makes it easier for those affected to follow a low-FODMAP diet. The app contains all certified products and a classification of the raw materials into green, yellow and red. The app also provides nutritional tips, recipes and much more. The Schnitzer products, which are certified as low FODMAP, can also be found in the app.
More information about the app can be found here: Monash University Low FODMAP App
A current Low FODMAP list can be found here from Monash University-trained nutritionist Yvonne Penzold: Reizdarmblog Low FODMAP List
A low FODMAP diet can be very restrictive and time-consuming. With our low FODMAP certified organic products, we want to support you in your daily diet if they are good for you.
