Comments on: Low FODMAP Grocery Shopping: UK vs US

By: Palma

Palma — Mon, 19 Jan 2015 02:20:58 +0000

Hi Kate,

I noticed you mentioned pea protein for the Go Macro Bars, and it got me thinking about my protein powder. I am currently using the Genuine Health Vegan Proteins. It’s made up of Yellow pea kernel protein isolate, brown rice whole grain protein concentrate, potato tuber protein, alfalfa whole young plant juice protein and hemp seed protein. I thought that proteins were not an issue? Should I not be using this? Thanks.
Palma

By: Juliane Baerwaldt

Juliane Baerwaldt — Wed, 10 Dec 2014 22:23:01 +0000

In reply to katescarlata.

Does Schaer sell different products in different countries? Here in Germany only the Pretzels and pasta are low FODMAP. They even used to sell pizza to style on your own but they have changed the recipe – it`s not FODMAP friendly anymore. All kinds of bread are “high fibre” and they are enriched with applefibre. That`s a pitty! 🙁

Juliane

By: katescarlata

katescarlata — Tue, 09 Dec 2014 23:29:47 +0000

In reply to Mary.

Hi Mary, Many Schaar products look low FODMAP–but the multi-grain bread appears to have soy flakes–and I am not sure if that may contain the GOS portion of soy–so would suggest an alternative.

By: Mary

Mary — Tue, 09 Dec 2014 18:22:09 +0000

Thank you again for an interesting post. I really like Schaar bread – especially the multi grain. The ingredients look OK – anything I might be missing?

By: katescarlata

katescarlata — Tue, 09 Dec 2014 15:25:27 +0000

In reply to Aurelia.

The Udi’s bread is well tolerated. Corn syrup solids and corn syrup–are somewhat grey areas. I do allow them on the elimination diet but encourage my clients to choose real food —in its natural state vs. products as much as possible!!

By: Aurelia

Aurelia — Tue, 09 Dec 2014 15:16:18 +0000

Thank you for another great and helpful post! It is interesting to see how other countries are growing in awareness for the gluten-free and Fodmap diet. At the same time, it’s scary with the amount of increase in food intolerance’s. I think part of it is because of the limited studies and resources available in the old days that prevented people from being diagnosed. Compared to today, it is a blessing to see how science and technology improves our lives in regards to medical diagnoses. On the other hand, I also wonder if the chemicals and processed ingredients are becoming part of the growing cause as well. Of course, aside from some conditions being genetics.

In regards to the ‘safe’ brand food, thank you for the information! It helps to know a few that can be trusted with caution and in limitation. However, for the Udi’s bread, it mentions they use corn syrup solids. Because it is lower on the ingredient list, do you recommend it is still okay to consume?