What are FODMAPs?
FODMAPs are fermentable carbohydrates: fructans (wheat, onion, garlic), galacto-oligosaccharides (legumes), lactose, excess fructose and polyols (sugar alcohols, certain fruits). They are poorly absorbed and readily fermented by gut bacteria.
Why it helps
Fewer fermentable carbohydrates means less food for the bacteria, less gas and therefore less bloating and discomfort. For many people the relief is noticeable within days.
Why it isn't a solution
- The overgrowth itself remains; symptoms return when you eat normally again
- Long-term restriction reduces microbiome diversity
- It can lead to nutritional gaps and fear of food
- It does not address the underlying cause, such as weak motility
How we use it
Within the Beyond SIBO pathway, a low-fermentation or low-FODMAP approach is a tool during the preparation and intervention phases — never a permanent lifestyle. In the recovery phase, foods are reintroduced step by step so the microbiome can be rebuilt with as much variety as possible.
This article is for general information and does not replace medical advice. Medical decisions, medication and prescriptions always remain with your physician.
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