Today is a great day for me. It’s the day I get to combine my two food obsessions and talk about slow cookers and FODMAPs. Basically this is a birthday present to myself. North/South Food is five years old this week and I haven’t had time to make a cake to celebrate, so writing a piece about my two favourite subjects will do instead!
I’ve given a little bit of background on Fodmaps before on this post, but if you don’t have time to read back, I’ll give you a crash course here too (bearing in mind my level of scientific knowledge wouldn’t even make it onto a L’Oreal advert voiceover.) They are a relatively recent discovery and research and knowledge into them is ever evolving so don’t take my word as gospel rather than an overview.
FODMAPs as an acronym stands for Fermentable Oligo-saccharides Di-saccharides Mono-saccharides And Polyols which are basically a selection of short chain carbohydrates encompassing certain sugars and types of fibre found in foods. They include:
- lactose in dairy products
- fructose in fruits, juices, honey and agave syrup
- polyols such sorbitol which is found in dried fruit and wine and used as an articial sweetener
- fructans found in onions, garlic, prebiotics and Jerusalem artichokes
- galacto-oligosaccharides found in legumes and beans
- galactans found in wheat, rye and barley