ibs Archives - Wellbeing Magazine https://wellbeingmagazine.com/tag/ibs/ The State of Feeling Healthy & Happy Mon, 26 Aug 2024 17:54:25 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://wellbeingmagazine.com/wp-content/uploads/2024/08/cropped-cropped-Wellbeing-W-192x192-1-32x32.png ibs Archives - Wellbeing Magazine https://wellbeingmagazine.com/tag/ibs/ 32 32 Food Intolerances Exposed https://wellbeingmagazine.com/food-intolerances-exposed/?utm_source=rss&utm_medium=rss&utm_campaign=food-intolerances-exposed Tue, 31 Jul 2018 12:52:44 +0000 http://wellbeingmagazine.com/?p=88649 Our Resident Nutrition Consultant, Kate Arnold gets to grips with food allergies and exposes the issues surrounding food intolerances and how they are tested. So firstly, what exactly is a food allergy? Food allergies occur when a food triggers a reaction in the immune system. The body mistakenly makes an antibody (IgE) to fight off the perceived […]

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Our Resident Nutrition Consultant, Kate Arnold gets to grips with food allergies and exposes the issues surrounding food intolerances and how they are tested.
So firstly, what exactly is a food allergy? Food allergies occur when a food triggers a reaction in the immune system. The body mistakenly makes an antibody (IgE) to fight off the perceived allergen. Food allergies are uncommon but can affect both children and adults. Examples of the most common food allergies include eggs, milk, fish and nuts.
What are the symptoms of a food allergy? Symptoms of food allergies are wide ranging, but can include histamine responses such as itching, a rash or vomiting and diarrhoea. In rare cases the allergy may trigger an anaphylactic response which would need emergency treatment. An EpiPen can be carried by those who have severe reactions. Symptoms of food allergies are quick to appear, generally within minutes of exposure.
What is a food intolerance and how is it different to a food allergy? While food intolerances may affect a higher proportion of the population than food allergies, both are not common. It is difficult to be scientifically accurate when assessing food intolerances and, as such, this lack of evidence leaves intolerances exposed to pseudoscience. As a result many people wrongly believe they are intolerant to a particular food. Food intolerances, although more common than food allergies, are still also uncommon and symptoms such as headaches and Irritable Bowel Syndrome (IBS) type pains are much slower to appear. Common foods that may cause food intolerance are wheat, gluten and dairy. However, it’s important to be aware of the difference between these two, because unlike food intolerances, there are valid food allergy tests, one which includes an IgE blood test. Food allergies can also be life threatening so definitely see your GP if you suspect this.
So is there any science behind food intolerances? So called food intolerance testing looks for specific IgG antibodies to foodstuff in the blood, claiming that a positive result indicates diagnosis of a food intolerance. They typically involve long lists of foods which seem to always include wheat, dairy and other sources of FODMAPs. (These are short chain carbohydrates, poorly absorbed in the small intestine). This long list and inclusion of FODMAPs may explain why some people report feeling better after implementing the IgG test results i.e. it’s a chance finding!  Most of us will develop IgG antibodies to food during our lifetime. It is an indicator of repeated exposure, not clinical symptoms. This is because IgG is a marker for food tolerance: an indicator that our immune system recognises the food to be harmless and does not respond. IgG antibodies to a food may therefore be protective in preventing inappropriate immune responses by diverting the immune system away from IgE (i.e. the allergy type of response).
Do you have any personal experience of food intolerances? Actually yes I do, so I can definitely speak from personal experience. Over the years I’ve done repeated IgG food intolerance testing on myself to prove this is pseudoscience. The first test was about fifteen years ago and I was given a list of about twelve foods that I was told to avoid. The problem with the results was that I had no problem with these foods. The list included salmon, ginger and garlic, foods I ate much of the time. I was lucky enough to get the test free but the the test was expensive to the general public and fundamentally for me, it was worthless. Hundreds of people walk through my doors claiming they have been told by muscle testing or machine that they have food intolerances and it’s all just a lot of hokum. What the practitioner or therapist has, is a small amount of knowledge with little understanding of how the body functions and clearly lacks the qualifications to understand IgE allergy or how the immune system works. Just because you bloat on a food does not mean you are intolerant. There are many reasons why you bloat, e.g. after a plate of pasta, and it’s not necessarily because you are gluten intolerant. It might simply be you are ingesting a plate of high FODmap foods or the amount of carbohydrate has found it’s way to certain bacterias in the large intestine like Klebsiella that thrive on carbohydrate. If people knew and understood this you would get a totally different set of results.
How can you test for food intolerances? There are a few ways of testing for so called “food intolerances”, none of them scientific, even though the practitioner can be well meaning and trying to help.
1. The IgG Elisa Allergy Test: This test measures IgG and IgG4 antibodies to various foods which should not be confused with IgE antibody testing.  Most people develop IgG antibodies to foods they eat and this is a normal non-specific response indicating exposure but not sensitisation.  There is no convincing evidence to suggest that this test has any allergy diagnostic value.  In fact, the IgG response may even be protective and prevent the development of IgE food allergy!  For example, IgG4 antibodies produced after high level cat allergen exposure in childhood confer cat allergy protection and not sensitisation.
2. Vega Testing and Bioresonance machines. This test was developed by German physician Dr Reinhold Voll in 1958.  The Vega Test involves measuring electromagnetic conductivity in the body using a Wheatstone bridge Galvanometer.  The patient has one electrode placed over an acupuncture point and the other electrode is held while a battery of allergens and chemicals are placed in a metallic honeycomb.  Katelaris et al  and Holgate  performed independent double blind testing, comparing Vega testing with conventional testing in known allergy sufferers, and the Vega Tests had no reproducibility or diagnostic accuracy at all. The manufacturer’s aggressively promote the test and offer free training courses for potential “allergy” diagnosticians. I have tried both these tests and was horrified at the findings which were so inaccurate.
3. Hair Analysis Testing: Hair is analysed for allergies in two ways.  First of all, the hair is tested for toxic levels of heavy metals such as lead, mercury and cadmium and then deficiencies of selenium, zinc, chromium, manganese and magnesium. There is no scientific evidence to support the hypothesis that these heavy metals have any bearing on allergic diseases.  Hair samples are usually sent away for analysis and numerous studies have failed to find any accuracy in hair analysis diagnosing allergies.
4. Applied Kinesiology (Muscle Testing): This was developed in the USA by Goodhart in 1964 and relies on energy fields within the body to diagnose allergy and intolerance. In this test, the practitioner tests the patients muscle strength when the allergen is placed in a vial in front of them. The shoulder strength (Deltoid muscle) is usually tested for weakness. The patient holds out their arm and the practitioner applies a counter pressure – if the patient is unable to resist the counter pressure, the test is considered positive to that allergen. The antidote to the allergy is then also held in front of the patient and if their weakness is reversed – this indicates it is the correct antidote.  There are a number of variations to the technique of muscle testing and many practitioners complement the test by holding a magnet in front of the patient. There is no convincing evidence that this test has any useful role to play in allergy diagnosis. I have also tried this testing, again the diagnosis was widely inaccurate and alarming.



Can you test vitamins and minerals by using hair, muscle testing or machine?No. You can only test vitamins and minerals but taking a venous sample of blood and sometimes urine depending on what you are testing.
Am I wasting my time and money with these tests? Obviously life is about choices but the short answer is yes. When you are sick, you are vulnerable and easily susceptible to quick fixes and diagnoses that seem to make sense. These machines are not scientific in any way. I also see the devastating consequences of unqualified practitioners giving the wrong advice. If you stand back for a moment and think about what you are being told; gluten free, dairy free, yeast free, sugar free. If you are eating junk food and cut out these foods, sure you will feel better and lose weight for a short while, but this is not a long term strategy. Eliminating huge groups of food is not a good idea. These practitioners rarely have access to blood testing, will not liaise with consultants or GPs and can hide behind the machines because that is the only way they can “diagnose”. On a more serious note, I’ve seen clients who were diagnosed as having the BRCA gene, parasites, candida, B vitamin deficiencies, magnesium deficiencies and so on, some serious, some not so and when they were eventually tested properly, none of these so called diagnoses were found. The psychological ramifications are also very serious. Many people are so blind sided by these results that they are scared to eat and can easily became orthorexic. Convincing them that the machines might be wrong can be a huge undertaking.
Can lactose intolerance be classed as a “food intolerance”? Lactose intolerance is an absence of the enzyme lactase which breaks down milk sugar and should be treated as a separate condition. It has nothing to do with IgG or food intolerances.
How should you deal with food allergies and intolerances? If you have a bad allergic reaction to a food, go and ask your GP for advice. IgE allergy tests are useful in assessing the trigger or, if your symptoms are severe enough, an EpiPen can be prescribed. The NHS are not great at allergy testing due to funding and other issues but IgE allergy tests are available with your local GP. Occasionally you might be referred to an allergy specialist.  It is also important to keep a food diary to monitor any food allergies or food intolerances you think you may have.

Ok, so in conclusion what are your take home messages? In conclusion I would say: Allergies are rare, food intolerances are even rarer. Look at your gut first and see how best to feed your gut microbiome, or get that tested. IgG tests lack both scientific rationale and clinical evidence for diagnosing a food intolerance. IgG tests should not be confused with valid IgE allergy testing. There is no other way to test for lactose intolerance other than breath tests. If you want to know, do the test or avoid lactose for six weeks and see if the symptoms improve .If you think you have a food intolerance, you need expert help, and it may only mean removing one or two foods from the diet for a period of time, if it’s starting to look like a long list of avoidance, something is not right. I will leave you with Dr Adam Fox, a consultant children’s allergist at Guy’s and St Thomas’ NHS Foundation Trust, who says “tests involving hair sampling or electromagnetic waves have no scientific validity“. There is a danger of over-diagnosing allergies that are not there and failing to diagnose genuine allergies”.

If you want any advice or help regarding this article please contact Kate on 01323 /310532/737814 or go to www.katearnoldnutrition.co.uk for further information.

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]]> IBS or just bad bread? https://wellbeingmagazine.com/ibs-just-bad-bread/?utm_source=rss&utm_medium=rss&utm_campaign=ibs-just-bad-bread Sun, 07 May 2017 16:35:51 +0000 http://wellbeingmagazine.com/?p=87878 Bread, or more commonly wheat and gluten are the most common ingredients that patients talk about, and not necessarily in a good way! These seemingly harmless ingredients may cause digestive problems like bloating, headaches, fatigue, nausea, IBS etc. More often than not bread is avoided due to a self diagnosis of wheat or gluten intolerance […]

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]]> Bread, or more commonly wheat and gluten are the most common ingredients that patients talk about, and not necessarily in a good way! These seemingly harmless ingredients may cause digestive problems like bloating, headaches, fatigue, nausea, IBS etc. More often than not bread is avoided due to a self diagnosis of wheat or gluten intolerance without really knowing what exactly is causing what symptom. Is it actually the grain or something else entirely that are causing the problems? Are we becoming a nation of wheat intolerant, gluten intolerant people or are we all hypochondriacs?!

A quick history of breadmaking

Bread has been made since the dawn of time. In fact, it can be argued that bread is the foundation stone of civilisation as we know it, and it still forms part of the staple diet of millions of people around the world. Changes in bread making have been quite drastic over the last 40 years. In 1961 The Chorleywood Bread Process was created which used chemical additives, intense energy and high quantities of yeast to produce the maximum amount of loaves in the shortest time. Mostly all bread in the UK is made by this method or one that uses similar additives plus of course what is being sprayed onto the crops has totally changed how we produce bread.

So what’s the problem? The trouble comes if dough is not allowed to ferment for several hours. Natural bacteria doesn’t then have a chance to destroy harmful elements in the dough and therefore make important nutrients available to the human body. There is also the addition of genetically modified enzymes, added to flour and dough to make loaves larger and more “squishy”, so they have a longer shelf life. Worryingly some recent research has suggested that transglutaminase, an enzyme used in baking and food manufacturing, may change the gliadin protein in wheat flour into a form that may be harmful to the human body. Even organic loaves are made in the same way, but can contain lower amounts of pesticides and additives.

We have bred wheat to produce high yields in intensive growing conditions with little regard for its nutritional quality. Modern varieties have 30-50 per cent fewer minerals than traditional ones. Fast roller milling separates grain into its constituent parts so effectively that white flour has up to 88 per cent less of a range of minerals and vitamins than whole wheat. A recent study showed that organic stone-ground flour had 50 per cent more magnesium and 46 per cent more zinc than chemically grown roller-milled flour. What about refined flour – is it so bad? Modern roller milling is extremely efficient at stripping away the nutrient rich outer layers of wheat grains, leaving behind not much more than starch and gluten. Additionally, the heat generated by the process actually destroys some of the compounds. Compared to whole wheat, refined white flour is highly depleted. These are the average amounts of vitamins lost: Vitamin E 93%, Vitamin B6 87%, Vitamin B2 81%, Vitamin B3 80%, Iron 70% and Calcium 56%.

To clear up any confusion, white bread is no longer bleached – they stopped that in the late 1990’s. Soya flour is often added to whiten it. Wholemeal or wholegrain will guarantee you the benefit of grain, however a loaf labelled “brown bread,” could be white flour coloured with caramel. Check labels carefully. Hopefully now you can see that bread is not all it appears. The ingredients needed to make bread are simply, flour, water, yeast and a little salt. To be fair to manufacturers millions of loaves have to made every day and need a good shelf life. However, let’s look at some of the added ingredients:
E481 (sodium stearoyl-2-lactylate), E472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), E920 (l-cysteine), E282 (calcium propionate), E220 (potassium sorbate), E300 (ascorbic acid), E260 (acetic acid). Soya flour, vegetable fat and dextrose are just some of the other things that you might find in industrial bread.

To ensure that you are eating delicious “real” bread, made without additives, firstly try and use local bakeries – the bread is usually of better quality and you can chat with the baker and ask what is put in the loaf. Artisan bakeries have increased in popularity over the past few years but a loaf does not come cheap. If you don’t know how , invest in a bread making course and learn to make proper real bread or purchase a bread making machine and use really good ingredients. After the initial cost of the machine, each loaf should cost about 50 pence. Avoid breads that have the above ingredients where you can. You can buy additive free bread, slice it and freeze it, if you are concerned about it going off. Use companies that are still making bread in a real way. Try village-bakery.com or go to www.realbreadcampaign.org for more information.

Coeliac disease

If you think you have a problem digesting bread and have vague symptoms go and see your GP who can arrange a blood test – this will include tissue transglutaminase antibodies. You may also need a biopsy which is taken whilst doing an endoscopy. Remember when you are testing for coeliac disease, you will need to have eaten gluten daily for a period of six weeks before testing otherwise the test will be void. Coeliac disease is not just a bit of bloating, it is actually classed as an autoimmune disease. Symptoms can include: bloating, abdominal pain, nausea, diarrhoea, excessive wind, heartburn, indigestion, constipation, any combination of iron, vitamin B12 or folic acid deficiency, tiredness, headaches, weight loss (but not in all cases), recurrent mouth ulcers, hair loss (alopecia), skin rashes, joint or bone pain, neurological (nerve) problems such as ataxia, (poor muscle co-ordination), and neuropathy (numbness and tingling in the hands and feet). It is hard for GP’s to diagnose as you can see the symptoms are varied and some quite common.

If you are not coeliac but suspect you have issues with gluten you might want to swap your current loaf and see if the symptoms go. There will be a bread out there that doesn’t cause symptoms. Rotate bread types, pita or flattened breads often have less yeast, try rye, spelt, gluten free etc and more often than not you will find a bread that does suit you. If your guts are you good shape, you should be able to eat bread twice a day. However it’s not a good idea to start the day with a grain based cereal, then have a sandwich for lunch and then pasta in the evening – that may be too much. Keeping a food and symptom diary might help eliminate the problem. Bread is so useful it seems a shame to eliminate it totally from the diet.

Zonulin

Zonulin is a protein that was founded in 2000 by Dr Alessio Fasano of the University of Maryland Coeliac Research Centre. In 2012 he wrote a paper in the Annals of The New York Academy of Science. Zonulin’s purpose is to modulate the permeability of the tight junctions between the cell walls of the digestive tract. Alessio found that gliadin activates Zonulin signalling (irrespective if you are coeliac or not). This is turn could lead to greater intestinal permeability. Zonulin can open up the spaces between the intestinal lining. This normally occurs to allow nutrient and molecules to get in and out of the intestine. However when intestinal permeability is present the spaces between cells are larger allowing larger protein molecules to get into the bloodstream, and an immunologic reaction happens. The body is then primed to react to those proteins. Two of the most powerful triggers to open the zonulin door are eating gliadin (gluten containing foods) and gut bacteria eg those found in SIBO (small intestinal bacterial overgrowth). With this relatively new information where does that leave us with gluten – evil or not?

Should I cut gluten out of my diet?

Before we all starting getting seriously neurotic the only time you should really cut out gluten is if you are coeliac. However there are many shades of grey in how people respond to foods and in some people it might be worth having a gluten free or certainly low gluten diet. Firstly I would try to eat the best quality gluten you can, ie a decent loaf (as discussed above). If you feel you are better gluten free then fine, but be careful not to slip into buying gluten free foods thinking they are healthy – they most certainly are not. Usually found in a special section of the supermarket they can trap you into choosing too much sugar and other additive laden foods. Gluten free pasta and bread are readily available.However everyone is so different. I have seen schizophrenics and MS patients who turned out to have coeliac disease, certainly not helping their symptoms and improving mental and physical health when removed. If you want expert advice on whether to cut out gluten please do contact me. If you are interested in having your zonulin tested there are new faecal zonulin tests available.

For more details on this article and anything else to do with coeliac disease, SIBO or any other bowel issue contact Kate on 01323 737814/310532
www.katearnoldnutrition.co.uk

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]]> Alison Belcourt Nutrition https://wellbeingmagazine.com/alison-belcourt-nutrition/?utm_source=rss&utm_medium=rss&utm_campaign=alison-belcourt-nutrition Mon, 28 Jul 2014 09:07:19 +0000 http://wellbeingmagazine.com/?p=993 ALISON BELCOURT – BA (Hons) DipION MBANT MAR Alison Belcourt specialises in hormonal problems, digestive health, Chronic fatigue syndrome, infertility, PCOS. For the last 15 years Alison has worked in a number of clinics in the Kent, Sussex and London. She is a member of BANT and is NTCC and CNHC registered. Alison keeps up […]

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]]> ALISON BELCOURT – BA (Hons) DipION MBANT MAR
Alison Belcourt specialises in hormonal problems, digestive health, Chronic fatigue syndrome, infertility, PCOS. For the last 15 years Alison has worked in a number of clinics in the Kent, Sussex and London. She is a member of BANT and is NTCC and CNHC registered. Alison keeps up to date with current research into new dietary protocols, products and nutrient activity and interactivity so that she can give the best possible dietary and nutritional advice to her clients. She also has access to certain tests using stool, urine, blood and saliva samples which can widen the process of gathering relevant information for certain underlying health conditions.

Covering: East Sussex, Kent and Central London

[button style=’blue’ url=’www.alisonbelcourt.co.uk’ icon=’entypo-globe’]VISIT WEBSITE[/button]

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]]> FODMAP Diet https://wellbeingmagazine.com/fodmap-diet/?utm_source=rss&utm_medium=rss&utm_campaign=fodmap-diet Wed, 01 Jan 2014 20:21:46 +0000 http://wellbeingmagazine.com/?p=57 Following on from last months article on SIBO, this issue will look at the pros and cons of the low FODMAP diet, an exclusion diet specifically targeted at IBS and bowel problems. For those of you who are suffering from bowel issues and have had no luck with probiotics, other exclusion diets and seem to […]

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]]> Following on from last months article on SIBO, this issue will look at the pros and cons of the low FODMAP diet, an exclusion diet specifically targeted at IBS and bowel problems. For those of you who are suffering from bowel issues and have had no luck with probiotics, other exclusion diets and seem to be reacting to everything you eat you may find the FODMAP helpful. However it is a diet I only suggest as a last resort because it can be tricky to stick to long term but I do have a few patients doing well following it short term.

What is the low FODMAP diet?

FODMAP is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of molecules found in food, that can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules then continue along their journey along the digestive tract, arriving at the large intestine, where they act as a food source for the bacteria that live there normally. The bacteria then digest/ferment these FODMAPs and can cause symptoms of Irritable Bowel Syndrome (IBS). Symptoms of Irritable Bowel Syndrome include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhoea, constipation, or a combination of both), and other gastro-intestinal symptoms.

The low FODMAP diet was originally developed in Australia by a team at Monash University in Melbourne. It has been researched for a number of years and been shown to be effective in treating IBS related symptoms. Researchers at Kings College London have successfully adapted the diet to the UK where it has been implemented at Guy’s and St Thomas’ NHS Trust in London. The diet involves restricting high FODMAP foods for at least eight weeks and replacing them with suitable low FODMAP alternatives. Following this period, FODMAPs are slowly reintroduced step by step in an attempt to understand which FODMAPs are less likely to trigger symptoms.

In a recent study 76% of patients that tried a FODMAP diet reported an improvement in symptoms. That is quite substantial and cannot be ignored. However the low FODMAP diet is quite a complex approach and so it is important that you receive good quality advice about how to follow the diet.

Where are FODMAPs found?

[one_fourth]

Excess Fructose

  • Honey
  • Apples
  • Mango
  • Pear
  • Watermelon
  • High Fructose Corn Syrup

Galacto-Oligosaccharides (GOS)

  • Legume beans (eg. baked beans, kidney beans, Lentils, Chickpeas)

[/one_fourth]
[one_fourth]

Fructans

  • Artichokes (Globe)
  • Artichokes (Jerusalem)
  • Garlic (in large amounts)
  • Leek
  • Onion (brown, white, Spanish, onion powder)
  • Spring Onion (white part)
  • Shallots
  • Wheat (in large amounts)
  • Rye (in large amounts)
  • Barley (in large amounts)

[/one_fourth]

[one_fourth]

Fructo-oligosaccharides

  • Lactose
  • Milk
  • ice cream
  • custard
  • dairy desserts
  • condensed and evaporated milk
  • milk powder
  • yoghurt
  • soft unripened cheeses (eg. ricotta, cottage, cream, marscarpone)

[/one_fourth]

[one_fourth_last]

Polyols

  • Apples
  • Apricots
  • Avocado
  • Cherries
  • Nectarines
  • Pears
  • Plums
  • Prunes
  • Mushrooms
  • Sorbitol (420)
  • mannitol (421)
  • xylitol (967)
  • maltitol (965)
  • Isomalt (953)

[/one_fourth_last]


The pros and cons

The interesting point about the FODMAP diet is that many of the foods eliminated are the foods that from gut instinct (excuse the pun!) my patients avoid anyway – the lactose free, dairy free, grain free diets are the most common in reducing some IBS symptoms. The idea behind FODMAP is excellent and backed up by some great science and it can be a huge help to people suffering from gut problems. However, there are some drawbacks. The diet is quite hard to stick to, especially if you are vegetarian or the foods that you don’t like are on the list of foods to eat. Also what happens when you return to normal eating – a diet is a diet no matter what – normal eating resumed – problem back whether its weight or IBS. I only suggest this as a last resort – in the last year I’ve put about 20 patients on the FODMAP diet most with good results. What needs to come before this is a thorough investigation as to the cause of the IBS in the first place. Rule out any IBDs (inflammatory bowel disease), lactose intolerance and SIBO, assess the possibility of low gut flora and ask yourself if you might have picked up a parasitic infection after recent travel. If all these are not coming up as your cause then by all means try the FODMAP diet – you will need some help to go through the diet as it can be a little complex and you will need recipes as well and a full explanation as to why these foods may cause symptoms.

This is a comprehensive list of low and high FODmap foods.

[one_third]

Common High FODMAP Foods

  • Apples
  • Apricots
  • Cherries
  • Mango
  • Pears
  • Nectarines
  • Peaches
  • Pears
  • Plums and prunes
  • Watermelon
  • High concentration of fructose from canned fruit, dried fruit or fruit juice
  • Grains
  • Honey
  • Milk products and soft unripened cheese

[/one_third]

[one_third]

Level of FODMAPs is increased when these foods are eaten in large amounts

  • Rye
  • Wheat
  • Custard
  • Ice cream
  • Margarine
  • Milk (cow, goat, sheep)
  • Soft cheese, including cottage cheese and ricotta
  • Yogurt
  • Legumes
  • Baked beans
  • Chickpeas
  • Lentils
  • Kidney beans
  • Fructose
  • High fructose corn syrup
  • Maltitol
  • Mannitol
  • Sorbitol
  • Xylitol
  • Artichokes
  • Asparagus
  • Avocado
  • Beets
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Cauliflower
  • Garlic
  • Fennel
  • Leeks
  • Mushrooms
  • Okra
  • Onions
  • Peas
  • Radiccio lettuce
  • Shallots
  • Sugar snap peas
  • Snow peas

[/one_third]

[one_third_last]

Common Low FODMAP Foods

  • Banana
  • Blueberry
  • Grapefruit
  • Grapes
  • Honeydew melon
  • Kiwi
  • Lemon
  • Lime
  • Mandarine oranges
  • Orange
  • Raspberry
  • Strawberry
  • Artificial sweeteners that do not end in -ol
  • Glucose
  • Sugar (sucrose)
  • Butter
  • Hard cheese, brie and camembert
  • Lactose-free products, such as lactose-free ice cream and yogurt
  • Gelato
  • Rice milk
  • Sorbet
  • Bell peppers
  • Bok choy
  • Carrots
  • Celery
  • Corn
  • Aubergine
  • Green beans
  • Lettuce
  • Parsnip
  • Sweet potato
  • Tomato
  • Oats
  • Gluten-free products
  • Spelt products

[/one_third_last]

If you would like help with the FODMAP diet or any exclusion diet please do contact me on 01323 737814

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