Decoding digestive discomfort: the science behind FODMAPs

FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Digestive discomfort – excessive flatulence, “bloating”, loose stool, or constipation – is a prevalent issue for many, and it often finds its roots in a group of fermentable carbohydrates collectively known as FODMAPs. Understanding the science behind FODMAPs could help in establishing a more comfortable and gratifying relationship with food. In the realm of our digestive system, envision a system akin to an intricate ecosystem, teeming with activity. Various nutrients act as its constituents, powering this internal city. However, certain substances, the FODMAPs, undergo fermentation in the gut, potentially causing imbalances leading to bloating, gas, and changes in bowel habits. It is worth noting that the brain-gut connection is complicated and not entirely understood. Psychological issues and gut issues can each play a part in affecting the other. For individuals grappling with Irritable Bowel Syndrome (IBS), diverticulosis, or other intestinal issues imbalances in the gut or the brain-gut axis can be particularly disruptive, triggering symptoms such as pain, bloating, loose bowel movements or constipation, and perhaps even migraine in some people. FODMAPs may well play a part in these complex interactions and systems. FODMAPs are present in a range of seemingly innocuous foods. From onions, garlic, and wheat bread to dairy products and certain fruits like apples,...
Source: David Bradley Sciencebase - Songs, Snaps, Science - Category: Science Authors: Tags: Food Health and Medicine Source Type: blogs