Is ICE CREAM, BIRTHDAY CAKE Low FODMAP?

No. This product is not low FODMAP as it lists 4 ingredients that are likely high FODMAP at 1 serving and 5 ingredients that could be moderate or high FODMAP depending on source or serving size.

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Why it's not low FODMAP

barley flour
high fructose corn syrup
nonfat milk
milk
whey
natural and artificial flavor
soybean
natural and artificial flavors
+1 more

barley flour

Dietitian note

Barley and barley flour are high FODMAP at a normal serving size. Barley grass has not yet been tested. Need a substitute for barley? Try sprouted pearl barley. Many of the FODMAPs are removed during the sprouting process.

Note by Vanessa Vargas, RDN, LDN

Use instead

sprouted pearl barley

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Ingredients

MILK, CREAM, SUGAR, BLUE FROSTING (POWDERED SUGAR [SUGAR, CORNSTARCH], SOYBEAN OIL, COCONUT OIL, MONO AND DIGLYCERIDES, SOY LECITHIN, TITANIUM DIOXIDE, SALT, BLUE COLOR [HYDROGENATED SOYBEAN OIL AND/OR COTTONSEED OIL, BLUE 1 LAKE, SOY LECITHIN], VANILLIN), NONFAT MILK, CORN SYRUP, CAKE BASE (WATER, SUGAR, HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, BARLEY FLOUR, NATURAL AND ARTIFICIAL FLAVORS, EGG YOLKS, SALT, CELLULOSE GUM, POTASSIUM SORBATE AND SODIUM BENZOATE [PRESERVATIVES], CITRIC ACID, MONOGLYCERIDES, XANTHAN GUM, COLOR [FD&C YELLOW 5 & 6]), SPRINKLES (SUGAR, CORNSTARCH, PARTIALLY HYDROGENATED VEGETABLE OIL [COTTONSEED AND/OR SOYBEAN], SOY LECITHIN, DEXTRIN, CONFECTIONER'S GLAZE, NATURAL AND ARTIFICIAL FLAVOR, COLOR [RED 40 LAKE, YELLOW 6 LAKE, BLUE 1 LAKE, YELLOW 5 LAKE, RED 3, BLUE 1, RED 40], CARNAUBA WAX), WHEY, MONO AND DIGLYCERIDES, GUAR GUM, LOCUST BEAN GUM, POLYSORBATE 80, CARRAGEENAN, DEXTROSE.

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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.