Have you heard about FODMAPs—an acronym coined by a group of researchers who were studying several types of digestive disorders? The acronym stands for fermentable oligo-, di- and mono-saccharides, and polyols—types of short-chain carbs that are commonly found in modern Western diets but that are poorly absorbed in the small intestines and easily fermented by bacteria: fructan in wheat, fructose in some fruits and artificial sweeteners, lactose in some dairy products, and galactans in some legumes. Foods that contain these forms of carbohydrates may exacerbate the symptoms of some digestive disorders such as irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), non-celiac gluten sensitivity (NCGS) that may be a type of gluten intolerance, and functional gastrointestinal disorders (FGID). Studies have shown that in some people their bowl symptoms may be due to the presence of these FODMAPs more than to gluten. More tomorrow.