Is APPLEWOOD HAM AND SWISS HOAGIE Low FODMAP?
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Why it's a maybe for low FODMAP
- natural flavor
- malted wheat flour
- wheat
- malted barley flour
- +2 more
natural flavor
Dietitian noteNatural flavors in savory foods, especially those containing meat, fish or poultry, may contain high FODMAP ingredients like garlic or onion. Natural flavors in other foods are probably low FODMAP. Natural flavors present in quantities less than 2% of the total product are unlikely to cause IBS symptoms.
Note by Vanessa Vargas, RDN, LDN
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Ingredients
HAM, WATER ADDED (CURED WITH WATER, DEXTROSE AND CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, SODIUM LACTATE, SODIUM PHOSPHATE, SODIUM DIACETATE, BROWN SUGAR, WHITE SUGAR, SODIUM ERYTHORBATE AND SODIUM NITRITE, NATURAL FLAVOR), HOAGIE (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, YEAST, FULLY REFINED SOYBEAN OIL, WHEAT GLUTEN, GRANULATED SUGAR, SALT, WHEAT FLOUR, MALTED BARLEY FLOUR [CONTAINS WHEAT], FUMARIC ACID AND 2% OR LESS OF EACH OF THE FOLLOWING: ACETIC ACID, LACTIC ACID, CALCIUM PROPIONATE [TO RETAIN FRESHNESS], DOUGH IMPROVER [MALTED WHEAT FLOUR, ENZYMES AND 2% OR LESS OF ASCORBIC ACID], CALCIUM SULFATE, ENZYMES, ASCORBIC ACID), SWISS CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), GREEN LEAF LETTUCE, MAYONNAISE (SOYBEAN OIL, WATER, EGGS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF CORN SYRUP, SALT, SPICE, LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR), PREPARED MUSTARD (WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, TURMERIC, SPICES).
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What is a Low FODMAP diet?
A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.
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Often paired with Low FODMAP
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