Q: What are the Wholegrain LowFOD™ Loaves and rolls?
A: The Wholegrain LowFOD™ range is one of the most exciting developments to hit the bread market in recent years. It is the first ever, daily fresh baked bread that is low in FODMAPs and suitable for people with irritable bowel syndrome (IBS), who experience bloating and other unpleasant gastrointestinal symptoms after eating regular breads.
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Q: If this bread contains wheat, how can it be low FODMAP?
A: What makes this bread appropriate for those on a low FODMAP diet is the way wheat is processed, which leads to a reduction in the amount of FODMAPs it contains. You can find more information about wheat and the low FODMAP diet on the Monash FODMAP blog.
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Q: So, is this bread a solution for people who cannot eat gluten?
A: No. The Wholegrain LowFOD™ range contains flours that contain gluten such as wheat, so it is not suitable for people with Coeliac Disease. However, it may be suitable for those people who do not have Coeliac Disease, but have been avoiding gluten to minimise their gut symptoms.
Q: Have the Wholegrain LowFOD™ Loaves and rolls been laboratory tested by Monash University
A: Yes. The Wholegrain LowFOD™loaves and rolls have been laboratory tested and proven to be low in FODMAPs by Monash University – the founders of the low FODMAP diet and the team that pioneered the research. The loaves and rolls carry the official Monash University Low FODMAP Certified™ logo, so customers can be confident they are making a low FODMAP choice.
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Q: Can someone who is sensitive to FODMAPs eat as much of the LowFOD™ loaves or rolls as they want?
A: Both the LowFOD™ loaves and rolls have been Monash University Low FODMAP Certified™ at a maximum of 2 toast slices OR 1 roll per sitting.
Q: Are the Wholegrain LowFOD™ products suitable for diabetics?
A: This product isn’t made specially for those with diabetes but it may still be appropriate. Those with diabetes should first speak to their dietitian or doctor for personalised advice to meet their specific needs.
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