FODMAPs – Fermentable Oligo-, di-, monosaccharides and polyols are short chain carbohydrates and are highly fermentable in the presence of GI bacteria.
OK – so what does that actually mean? these carbohydrates, found in certain foods, cause gas, bloating, abdominal pain, diarrhea or constipation. All symptoms associated with IBS.
Decreasing these carbohydrates has shown to alleviate about 75% of symptoms in people with Irritable Bowel Syndrome (IBS). Adults have been primarily studied to produce this data. A recent study by Bruno Chumpitazi, MD from Texas Children’s Hospital in Houston found success in using the low FODMAPs diet in children. He presented his data at a large meeting of digestive disease experts.
(use this link to learn more: http://www.medpagetoday.com/MeetingCoverage/DDW/45619)
The FODMAPs elimination diet or low FODMAPs diet is specific in the foods that are eliminated but the Registered Dietitian Nutritionist can provide the expertise you need to make great substitutions. For exmaple, lactose containing foods are limited but lactose free or low lactose foods may be included. Many fruits are eliminated but there are allowed fruits – in certain amounts. Even in the blog posted May 6 and referred to above, it states that “grapes are ok on a low FODMAP diet but oranges are not.” Actually – oranges are allowed on the low FODMAPs diet – so a dietitian is the front line clinician in this therapy!
The low FODMAPs diet is now being explored for other GI diseases such as Crohn’s disease and ulcerative colitis.
Check out our information on the FODMAPs elimination diet and protocol by clicking here – then make an appointment! And feel better!!!!
Elimination Diets as mentioned on The Today Show today sounds like a new diet fad. Dr. Mark Hyman the guest interviewed (who also happens to have a new book) suggests eliminating some foods (like dairy and soy) and “see how you do”. Are elimination diets a fad? a diet craze?
The FODMAPs elimination diet is NOT a fad. It is for people with IBS and other GI challenges. While it is an elimination diet, it is a targeted, methodical way of approaching a diet that eliminates foods known to be associated with digestive problems. It is evidence-based, that is research on this specific diet and evaluation of outcomes has been done – by more than one person – and proven effectiveness. Sue Shepherd, PhD and Peter Gibson, MD are two of the original and key researchers who have published extensively on this topic.
Most importantly – the FODMAPs elimination diet should be managed or “driven” by a Registered Dietitian. The diet involves helping a client maneuver through foods that are to be limited or avoided while adding acceptable foods to keep the nutrients balanced – the Registered Dietitian has the expertise to do this. It works!
If you do want to start your own “elimination diet” – work with a Registered Dietitian. Eliminating entire classes of foods then eliminates nutrients as well.
If you want to try an elimination diet – don’t eliminate your Registered Dietitian!! – call on PNT 972-238-1811.
Kale is rich in fiber, vitamin A, and vitamin C. I like it sauteed in a little garlic infused olive oil – Yum!! When in a salad – don’ forget or forgo the massage of the kale – It makes a difference!
Questions about the FODMAPS diet or IBS – Call now to schedule an appointment: 972-238-1811 or go to request an appointment.
Thanks to Kate Scarlata (author of The Complete Idiot’s Guide to Eating well with IBS) for this information!! She also shared this recipe – check it out and check out her blog:
4 cups butternut squash, sliced into ¼ inch cubes
½ Tablespoon olive oil
1 ½ cups cooked quinoa
5 cups packed kale, very finely sliced
1/2 cup toasted pumpkin seeds
½ cup grated parmesan cheese
2-3 Tablespoons fresh oregano, chopped
1/2 cup grated parmesan cheese
7 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 Tablespoon maple syrup
Blend all ingredients in a blender, food processor, or with a whisk.
1) Preheat the oven to 400°F.
2) Toss the butternut squash pieces with the olive oil and salt. Roast the squash for about 30 minutes until golden, mixing every 10 minutes.
3) While the butternut squash is roasting, cook the quinoa according to package directions.
4) Massage the sliced kale for about 1 minute.
5) Mix the sliced kale, pumpkin seeds, parmesan cheese, and oregano in a large bowl.
6) While the butternut squash and quinoa are cooling, make the lemon-parmesan dressing.
7) After the squash and quinoa have cooled, add them to the kale mixture, and toss the salad with dressing.
8) The salad can be stored in the fridge for up to 4 days.
Do you have Irritable Bowel Syndrome or IBS? A lot of people do – in fact, it is one of the top reasons individuals see their gastroenterologist or primary care doctor. Gas, bloating, diarrhea, pain and constipation may be symptoms.
There is help by changing your diet using the FODMAPs approach. Fructo-Oligosaccharides, Disaccharides, Monosaccharides and Polyols are all types of carbohydrates that may be associated with the symptoms of IBS and with proper attention to nutrition intervention can be modified to help you feel better!
It takes an expert – and PNT has the expertise. Call now for an appointment with our FODMAPs experts! 972-238-1811.
FODMAPs clinic is every Thursday but other appointments can be arranged.
Want to feel better? Call now 972-238-1811 or go to Request an Appointment