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The following article was published in our article directory on July 12, 2013.
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The Role of Enzymes in the Digestion of FODMAPs (enzy032271)

Article Category: Wellness, Fitness and Diet

Author Name: Art Low

At the AANP assembly I went to, several doctors asked me about the role our enzymes can play in the digestion of FODMAPs (Fermentable Oligo-, Di- and Mono-saccharides and Polyols). FODMAPs, simply put, are glucoses of various configurations. FODMAPs represent the food types that are most prone to fermentation by the gut bacteria.

Lessening FODMAPs takes the list of foods to avoid to another level since these short-chain carbohydrates are found in so many commonly eaten dishes

FODMAPs include but are not limited to:.

Oligosaccharides (eg. Fructans and Galactans -high in foods similar to artichokes, red onions, wheat gluten, legumes, melon and more).
Disaccharides (eg. Lactose-high in milk and many whole products).
Monosaccharides (eg. excess Fructose- particularly high in High Fructose Corn Syrup, agave, some liquors and many fruits like apples, pears watermelon ...).
Polyols (eg. Sorbitol, Mannitol, Maltitol, Xylitol, Isomalt- found in apples apricots, cauliflower, mushrooms and these sugar alcohol /"sugar-free" sugars).

Though it may be helpful to avoid FODMAPs, when this is not possible, one may try utilizing the disaccharidases and other carbohydrases to support more efficient digestive function and absorption of these otherwise problematic substances. Enzymedica products may play a significant role in the particle sizes of these substances; and anyone who deals with food intolerances should be aware that minimizing particle size may be key in decreasing negative reaction and increasing quality of life. Once again, ENZYMES play yet another role in supporting GI health!

At the AANP convention in August 2012, several medical people asked me about the role our enzymes can play in the digestion of FODMAPs (Fermentable Oligo-, Di- and Mono-saccharides and Polyols). FODMAPs, simply put, are all kinds of sugars of various configurations. FODMAPs represent the food types that are most prone to fermentation by the gut bacteria. It may be very helpful to stay away from FODMAPs, when this is not feasible, one may try utilizing the disaccharidases and other carbohydrases to support more reliable digestion and absorption of these otherwise problematic substances.

Keywords: digestive,enzymes,digestion enzymes

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