FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, referring to a group of fermentable carbohydrates. FODMAPs are naturally present in a wide variety of foods and can trigger digestive issues, particularly in people with irritable bowel syndrome (IBS).
Monash University pioneered the development of the low FODMAP diet for managing IBS symptoms. They first identified FODMAPs, short-chain carbohydrates poorly absorbed in the small intestine, as potential dietary triggers.
Scientists at Monash meticulously analyzed a broad range of foods, measuring their FODMAP content in their advanced laboratory facilities. This extensive research resulted in the FODMAP descriptions used worldwide today. Monash continues to update and expand these descriptions through the Monash University Low FODMAP Diet App, ensuring individuals and healthcare professionals have the most up-to-date information to manage IBS effectively.
Many highly processed ingredients in food today do more harm than good in the digestive tract. As a foundational system supporting brain health, immunity and nutrient absorption, being good to our gut is a cornerstone of Mycelyum products.
Our gummies have been developed with only low FODMAP ingredients to ensure the beneficial compounds in the functional mushrooms can be absorbed easily.
Because many ‘healthy’ gummies include high FODMAP ingredients (such as dietary fibre syrups, inulin, or oligosaccharides, etc.), we paid special attention to ensuring our gummies are safe for sensitive digestive systems.