A couple of weeks ago I attended the annual DAA (Dietitians Association of Australia) conference. I noticed a few products in the exhibition hall bearing the low FODMAP certification logo. I also attended a few talks on the topic of the low FODMAP diet in the management of IBS (irritable bowel syndrome). One of the speakers, Dr Joanna McMillan mentioned the fact that “low FODMAP” is becoming trendy and might be the new “gluten-free”. Is that the case? What are FODMAPs In short, they are types of carbohydrates that can be fermented by our gut bacteria. The acronym stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. The fermentation of FODMAPs…