Through my business "JindiLicious Gourmet Foods" and my personal experiences, it has come to my attention that I'm not alone. There are many of us who are healthier when we eat a low FODMAP diet - FODMAP being an acronym for "Fermentable – meaning they are broken down (fermented) by bacteria in the large bowel
Oligosaccharides – “oligo” means “few” and “saccharide” means sugar. These molecules mad
e up of individual sugars joined together in a chain
Disaccharides – “di” means two. This is a single-sugar molecule. And
Polyols – these are sugar alcohols (however don’t lead to intoxication!)" **fodmap.com**
I am finding more people have questions, whether they have never heard the term FODMAP before, or whether they have spent time trying to work out their own diet, through trying foods one at a time. We are all different, with personal likes and dislikes as well as personal dietary needs, but it is becoming increasingly obvious that by sharing our experiences, we can help each other...and I hope that people will feel safe sharing their experiences here, and that we can all learn from one another :) Please remember that that is the aim here, we're not here to criticize another's choice...but education is empowerment. I do not have any formal qualifications in food or nutrition other than completing a Cert IV in Nursing over 10 years ago, and I understand about dietary sensitivities first hand. My background in food goes back over 40 years. I'm capable of resourcing and providing food to many, or a few, within their needs and budget. I read recipes and food ideas as research on a daily basis, particularly over the last 2 years trying to come to terms with my own food intolerances. I have learnt to make substitutions which my body will accept, and offered advice to those who have asked for my help. I hope that we can all help one another through this page.
This is a page for those who have an interest in low FODMAP diets (more about that later) This is a double sugar molecule. Monosaccharides – “mono” means single.
