Is ORIGINAL PANCAKES & SAUSAGE ON A STICK!, ORIGINAL Low FODMAP?

This product may or may not be low FODMAP as it lists 5 ingredients that could be moderate or high FODMAP depending on source or serving size.

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Why it's a maybe for low FODMAP

wheat flour
enriched flour
natural flavor
natural & artificial maple flavors
+1 more

wheat flour

Dietitian note

Wheat and wheat flour do not have a known low FODMAP serving size. However, small portions of many wheat-based foods (bread, cereal, pasta etc.) do have a low FODMAP portion (check the Monash app for more details). While we recommend limiting wheat during the elimination phase, you may want to consider testing your tolerance with a small portion when symptoms are well managed.

Note by Vanessa Vargas, RDN, LDN

Use instead

tapioca
rice
quinoa
maize

+1 more in the app

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Ingredients

PANCAKE BATTER: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, CONTAINS 2% OR LESS: SOYBEAN OIL, DEXTROSE, SALT, DRIED EGG YOLKS, ARTIFICIAL FLAVOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), SOY LECITHIN, NONFAT DRY MILK, COOKED IN VEGETABLE OIL. FULLY COOKED MAPLE SAUSAGE LINK MADE WITH PORK AND CHICKEN, BHT AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR: PORK, MECHANICALLY SEPARATED CHICKEN, WATER, SUGAR, SOY PROTEIN CONCENTRATE, CONTAINS 2% OR LESS: SALT, DEXTROSE, PORK STOCK (PORK STOCK, NATURAL FLAVOR), SPICES, MALTODEXTRIN, SODIUM PHOSPHATE, MONOSODIUM GLUTAMATE, MODIFIED FOOD STARCH, NATURAL & ARTIFICIAL MAPLE FLAVORS, CARAMEL COLOR, MAPLE SYRUP SOLIDS, POTASSIUM LACTATE, BHT, CITRIC ACID, SODIUM DIACETATE.

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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.