More and more Australians are self-diagnosing themselves as gluten intolerant as a result of experiencing digestive bloating and discomfort after eating bread. However, there is another culprit lurking in the toast under our poached egg: FODMAPs.
FODMAPs (Fermantable, Oligo-saccarides, Disccharides, Mono-saccharides and Polyols) are a collection of sugars and short-chains of sugars found in foods. In certain people, these can be poorly absorbed in the body, resulting in digestive discomfort, gas and bloating. Unfortunately most breads are also high in FODMAPs and are therefore avoided or substituted for gluten free options. Until now…
Bakers Delight is launching the very first certified FODMAP friendly loaf, which is baked fresh in bakery
daily, at Bakers Delight Adelaide Central Market next week.
Drawing on 40 years of bread making experience, Bakers Delight’s new Wholegrain Lo-Fo Loaf is made using a delicious mix of grains and seeds including oat bran, sesame seeds, poppy seeds, linseed and kibbled sorghum. The new Lo-Fo loaf allows Australian’s who have issues with FODMAPs to enjoy fresh, delicious bread again (that actually tastes like bread!) The high protein content of the Lo-Fo Loaf also helps support healthy bones, tissue repair and building muscle mass.
FYI: A special diet, called the Low FODMAP diet has been developed to help control IBS symptoms in some people. It involves limiting a person’s intake of the FODMAP sugars that are poorly absorbed by the body. For more information on FODMAPs it is recommended you see a doctor or a dietitian.
If you want to know more about FODMAP, check out this website: http://fodmapfriendly.com/what-are-fodmaps/