The Fodmap diet is one of the most complex “dietary requirements” and I have always had praise for the Monash Uni’s Low Fodmap App, as it helps to shine light on the extraordinary complexities of food types and serving sizes across the food groups. Their new app update though has me reeling in dismay…. It takes the fodmap diet from confusing to disorientating…
To just get started, spelt flour, which I have always understood to be low fodmap is now determined to be high fodmap, which also includes spelt pasta, spelt flakes and spelt bread. Unless the bread happens to be of the sourdough variety where the fermentation process assists in the breakdown of the fodmaps and enhances its digestibility.
But, the craziest part is this: spelt flour, white or wholemeal, is high fodmap, however, if you take that same flour and put it through a sieve it is now low fodmap!
The next one to blow my mind is this: 1 cup of coarse, organic oatmeal (oat flakes) is low fodmap, however 1 cup of fine, organic oatmeal (quick oats) is high fodmap. And yet fine, organic, gluten free oatmeal is medium for fodmaps.
If you are eating buckwheat groats/kernals in the US, go for it, as they are low fodmap at 3/4 cup, cooked. But seemingly, if you eat them in Australia they are only low fodmap at 1/8 cup, cooked. However, perhaps we should just go for buckwheat flour instead, as it is low fodmap even at 2/3 cup.
Part of me is grateful that we are getting even more science-based information to help inform our dietary planning and hopefully help us minimise the awful symptoms of IBS. The other part of me thinks that this type of seemingly non-sensical information may just leave many people putting it in the “too hard basket” and giving up altogether in frustration. I am hoping that someone at Monash Uni can take a methodical approach that can put some kind of sense around the entirety of the fodmap system so that it can be even more user-friendly for people like us who have to live with this every day.
What are your views on this?