By Mariette Abrahams [email protected]
Mariëtte Abrahams has more than 10 years experience within the NHS and in the Medical Nutrition industry. She holds a Masters in Business Administration (MBA) and is a certified Nutrigenomics practitioner. She runs a Nutrition and Wellness clinic at Quinta do Lago Family Medical Centre and Vale De Lobo medi-spa.
FODMAPS stands for Fermentable oligo, di, mono and polyols, which are essentially short-chain carbohydrates.
Recent evidence from Australia has shown that individuals suffering from IBS are less able to digest these short-chain carbohydrates. Individuals following the low FODMAP diet for at least six to eight weeks have found relief from their symptoms such as bloating, constipation, diarrhoea and excessive wind. Excluding FODMAPS involves eliminating foods which can cause excessive fermentation in the large bowel and which induce an osmotic effect which causes diarrhoea.
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The diet involves a six to eight week period of eliminating high FODMAP foods such as:
• Resistant starches – such as those found in sweetcorn
• Fruit and vegetables with a high FODMAP content – such as watermelon and broccolli
• Sweeteners – such as sorbitol to name a few.
After the six to eight week period, FODMAP foods are slowly reintroduced into the diet.
As the diet is nutritionally limited, supervision by a Dietician is required. He/she will provide a comprehensive list of foods and recipes and guide you over the six to eight week period.
If you have been diagnosed with IBS and would like to find out more about FODMAPS, contact Mariëtte Abrahams (State registered Dietician) on 964 450 622, email [email protected] or visit http://marietteabrahams.com
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