F –FERMENTABLE – Fermentation: The process in which bacteria breakdown undigested carbohydrate to produce hydrogen and methane and carbon dioxide gases

O -OLIGOSACCHARIDES – Fructans and Galacto-oligosaccharides (ex. Wheat, Rye, Barley, Onions, Garlic, Legumes)

D -DISACCHARIDES – Lactose (ex. Milk, Yoghurt, Ice-Cream)

M -MONOSACCHARIDES – Fructose (ex. Honey, Watermelon, Apples, Pears)


P -POLYOLS– Sorbitol, Mannitol, Maltitol, Xylitol (ex. Apples, Apricots, Cauliflower, Breath Mints)

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