FODMAPs Training

FODMAPs is an acronym, that refers to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPs are small chain sugars and fibres that can be poorly digested and may contribute to a range of digestive symptoms including those linked to SIBO and IBS.

The low FODMAP diet is increasingly implemented to help minimise IBS symptoms. Following a low FODMAP diet can be a challenge without the help of a FODMAP knowledgeable practitioner. This practical cookery and therapy day will focus on providing you with the tools to further support your clients with meal plans and recipes.

The Day will include:

• Cookery demonstration of a range of Low FODMAP dishes including breakfast options, snacks on the go, main dishes and desserts
• We will also discuss reintroduction of FODMAPs. This will cover the re-introduction challenge phase of the diet and tips on diet therapy after any potential failed challenges.
• List of high and low FODMAP foods and details of lactose content of foods for reference for your clients.
• How to flavour without FODMAPs: Tips on flavouring your favourite recipes with seasonings safe on the low FODMAP diet.
• Menu and snack planning on the low FODMAP diet.

The low FODMAPs approach will be put into perspective with regard to other dietary approaches for digestive conditions, and this includes the Specific Carbohydrate Diet (SCD) and the GAPS diet.

You will learn about how to help support individuals who need to follow this type of exclusion diet and how to help them return to a fully functioning digestive tract. This will include suggestions for how to support gut lining integrity, mucosal tolerance & digestive function as well as measures to temper chronic sympathetic overload (CSO) which is a common feature of many digestive conditions.

You will be taught about specific supplements to consider for those with SIBO and IBS symptoms.

Booking

This training day has now sold out.

Pre reading:

Hayes PA, Fraher MH, Quigley EM. Irritable bowel syndrome: the role of food in pathogenesis and management. Gastroenterol Hepatol (N Y). 2014 Mar;10(3):164-74. Read Paper