Wednesday, 30 September 2015
Thursday, 24 September 2015
By Lucy Taylor (Accredited Practising Dietitian)
Thursday, 17 September 2015
By Caroline Tuck (PhD Candidate & Accredited Practising Dietitian)
Reading food labels can assist you to recognize suitable foods on a low FODMAP diet. The table below describes common, FODMAP containing ingredients and products where these ingredients may be found.
Remember that ingredients on food labels are listed in order of weight. So the first ingredient listed is in the highest quantity and the last ingredient listed is in the lowest quantity. When you are starting to re-introduce higher FODMAP foods, you may choose to try products which have high FODMAP ingredients such as garlic powder listed as minor ingredients. You just then need to monitor your tolerance.
Thursday, 10 September 2015
Monday, 7 September 2015
Thursday, 3 September 2015
By Dr Jane Varney (Research Dietitian)
The Department of Gastroenterology at Monash University are leaders in the FODMAP analysis of foods. With over 10 years of experience performing this detailed analysis, we have a team of highly skilled staff and a laboratory equipped with state of the art equipment that enables us to provide you with the most accurate and comprehensive data regarding the FODMAP content of food. This blog provides you an abbreviated description of what is a laborious, expensive testing process, each food taking 2-4 weeks to analyse in our lab!