Wholegrain LowFOD™ Block Loaf

FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) are carbohydrates (sugars) that are not fully absorbed in the small intestine. Subsequently they continue along the digestive tract to the large intestine where they are fermented by the bacteria living there. In some people, with irritable bowel syndrome (IBS), this fermentation process leads to troublesome gut-related symptoms such as bloating, and excessive gas.

An estimated 1 in 7 Australians have irritable bowel syndrome (IBS) and experience symptoms of bloating and discomfort from foods that are high in FODMAPs. Many of them may have accepted that gas and bloating are a normal part of life without considering the impact of FODMAPs. These people may find their symptoms improve on a simplified low FODMAP diet and include breads such as the Wholegrain LowFOD™ Loaf instead of regular bread.

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.

FODMAPs are types of carbohydrates (sugars) that for some can be poorly absorbed in the small intestine. 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.

No. Foods that are considered gluten-free have absolutely no gluten in them and, therefore, safe for people with Coeliac Disease (a serious autoimmune condition). The Wholegrain LowFOD™ Loaf contains wheat – therefore NOT a gluten free bread. This wheat has undergone a special process to reduce its FODMAP content, which is why it is a certified low FODMAP bread.

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.

FODMAPs may cause bloating and abdominal discomfort in some as they can remain in the digestive tract and ferment. This fermentation process produces gas which can lead to abdominal bloating. The Monash University Certified LowFOD™ range contain low amounts of FODMAPs so are less likely to contribute to bloating and abdominal discomfort than regular bread.

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.

This breakthrough in bread is considered low FODMAP because the majority of the fermentable sugars have been removed from the wheat used to make it, meaning it either reduces or removes the sugars that can ferment and cause gas in your intestines. As a bonus it is also high in protein, which supports healthy bones, tissue repair and building muscle mass.

The good news for people who follow a low FODMAP diet is that the Monash University Low FODMAP Certified™logo helps take the guesswork out of choosing the best options for them. Foods carrying this logo are recognised as a ‘safe’ option for the millions of people with IBS worldwide who require low FODMAP choices and are endorsed by Monash University – the founders of the Low FODMAP Diet.

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.

Yes. Bread is a regular feature in most people’s diet and is a good source of energy, fibre and whole grains. Many people have been put off regular bread because the ingredients may trigger symptoms. By switching to a bread like the Baker’s Delight Wholegrain LowFOD™ Loaf, many people may be pleasantly surprised to find that they can in fact enjoy fresh bread without any of the unpleasant symptoms.

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.

The good news is that there are many fresh fruits, vegetables and spreads that are low FODMAP and can be used as toppings. Tasty options include butter and vegemite, peanut butter and firm banana, cucumber and cream cheese. Please note, honey and some jams are high FODMAP and may not be appropriate. Check the Monash FODMAP App for more options.

Yes, FODMAPs are types of carbohydrates. Butter is a fat with no carbohydrate content, so it does not contain FODMAPs.

No, our Wholegrain LowFOD™ range is still based on the same great tasting recipe and meets all the criteria set by Monash for a low FODMAP product.