Is LUNCHABLES, EXTRA CHEESY PIZZA LUNCH COMBINATIONS Low FODMAP?

Ingredients

MIXED FRUIT FLAVORED JUICE DRINK BLEND FROM CONCENTRATE - FILTERED WATER; SUGAR; PEAR, GRAPE, AND ORANGE JUICE CONCENTRATES; CITRIC ACID; PINEAPPLE AND APPLE JUICE CONCENTRATE; NATURAL FLAVOR. PIZZA CRUST - WHEAT FLOUR (ENRICHED BLEACHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR), WATER, SUGAR, GLYCERIN, SOYBEAN OIL. CONTAINS 2% OR LESS OF: YEAST, VITAL WHEAT GLUTEN, MONO- & DIGLYCERIDES, SALT, XANTHAN GUM, CALCIUM PROPIONATE, SORBIC ACID, NATURAL AND ARTIFICIAL FLAVOR, ENZYME. PIZZA SAUCE - WATER, TOMATO PASTE, SUGAR, CONTAINS LESS THAN 2% OF MODIFIED FOOD STARCH, GARLIC POWDER, SALT, ONION POWDER, SPICE, CITRIC ACID, DRIED BASIL, SEA SALT, POTASSIUM SORBATE ADDED AS A PRESERVATIVE, XANTHAN GUM, NATURAL FLAVOR. PASTEURIZED PREPARED MOZZARELLA CHEESE PRODUCT - PASTEURIZED PART-SKIM MILK, WATER, MILK PROTEIN CONCENTRATE, SALT, SODIUM CITRATE, MILKFAT, CHEESE CULTURE, SORBIC ACID AS A PRESERVATIVE, ENZYMES, WITH CELLULOSE POWDER TO PREVENT CAKING. PASTEURIZED PREPARED CHEESE PRODUCT - PASTEURIZED PART-SKIM MILK, WATER, MILK PROTEIN CONCENTRATE, SALT, SODIUM CITRATE, MILKFAT, CHEESE CULTURE, SORBIC ACID AS A PRESERVATIVE, ENZYMES, APOCAROTENAL (COLOR) WITH CELLULOSE POWDER TO PREVENT CAKING. ARTIFICIALLY FLAVORED BLUE RASPBERRY & CHERRY CANDY - SUGAR, CORN SYRUP, MALTODEXTRIN, DEXTROSE, MODIFIED FOOD STARCH (CORN), PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS LESS THAN 2% OF: CITRIC ACID, WATER, ARTIFICIAL FLAVORS, ARTIFICIAL COLORS, RED 40, BLUE 1, YELLOW 6, YELLOW 5.

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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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