Description

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A Quick Overview of FODMAP

The term "fermentable oligosaccharides, disaccharides, monosaccharides, and polyols" is abbreviated as "FODMAP." It speaks of a collection of short-chain carbohydrates that the small intestine struggles to properly absorb. Many common foods, including wheat, onions, garlic, apples, and dairy products, contain these carbs. Although they are not always present, FODMAPs can be found in a wide range of meals. For instance, whereas some fruits, vegetables, and grains contain little to no FODMAPs, others have a high concentration. In general, foods with a lot of fermentable carbohydrates, such as apples, pears, and onions, have greater quantities of FODMAPs.
The past of FODMAPs
Although FODMAPs have been investigated for many years, Australian researchers first came up with the phrase in 2005. Fermentable carbohydrates, or FODMAPs, were the term used up to this point without a breakdown of the constituent parts.