Wholegrain LowFOD™ Block Loaf

FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) are carbohydrates (sugars) that are not fully absorbed in the small intestine. Subsequently they continue along the digestive tract to the large intestine where they are fermented by the bacteria living there. In some people, with irritable bowel syndrome (IBS), this fermentation process leads to troublesome gut-related symptoms such as bloating, and excessive gas.

An estimated 1 in 7 Australians have irritable bowel syndrome (IBS) and experience symptoms of bloating and discomfort from foods that are high in FODMAPs. Many of them may have accepted that gas and bloating are a normal part of life without considering the impact of FODMAPs. These people may find their symptoms improve on a simplified low FODMAP diet and include breads such as the Wholegrain LowFOD™ Loaf instead of regular bread.

The Wholegrain LowFOD™ range is one of the most exciting developments to hit the bread market in recent years. It is the first ever, daily fresh baked bread that is low in FODMAPs and suitable for people with irritable bowel syndrome (IBS), who experience bloating and other unpleasant gastrointestinal symptoms after eating regular breads.

FODMAPs are types of carbohydrates (sugars) that for some can be poorly absorbed in the small intestine. What makes this bread appropriate for those on a low FODMAP diet is the way wheat is processed, which leads to a reduction in the amount of FODMAPs it contains. You can find more information about wheat and the low FODMAP diet on the Monash FODMAP blog.

No. Foods that are considered gluten-free have absolutely no gluten in them and, therefore, safe for people with Coeliac Disease (a serious autoimmune condition). The Wholegrain LowFOD™ Loaf contains wheat – therefore NOT a gluten free bread. This wheat has undergone a special process to reduce its FODMAP content, which is why it is a certified low FODMAP bread.