Is SANTA FE TRAIL MIX Low FODMAP?

Ingredients

PEANUTS (PEANUTS, PEANUT OIL AND/OR COTTONSEED OIL AND/OR CANOLA OIL AND/OR SOYBEAN OIL, SALT), CHOW MEIN NOODLES (UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON (FROM FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN OIL AND/OR CANOLA OIL AND/OR COTTONSEED OIL, WATER, SALT), SUNFLOWER KERNELS (SUNFLOWER KERNELS, SUNFLOWER OIL AND/OR PEANUT OIL AND/OR COTTONSEED OIL AND/OR SOYBEAN OIL AND/OR CANOLA OIL, SALT), PRETZEL BALLS (ENRICHED WHEAT FLOUR (WHEAT STARCH, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE (ANTI-CAKING AGENT), VEGETABLE OIL (CORN AND/OR CANOLA AND/OR COTTONSEED AND/OR SOYBEAN), CORN SYRUP, SALT, SODIUM BICARBONATE, YEAST), SESAME STICKS (UNBLEACHED WHEAT FLOUR (CONTAINS MALTED BARLEY FLOUR AS A NATURAL ENZYME ADDITIVE), SOYBEAN OIL, SESAME SEEDS, BULGUR WHEAT, SALT, COLORED WITH (BEET POWDER AND TURMERIC)), CAJUN CORN STICKS (YELLOW CORN MASA, SOYBEAN OIL, CAJUN SEASONING (POTATO FLOUR, SPICES AND HERBS, SALT, ONION POWDER, TOMATO POWDER, GARLIC POWDER, NATURAL FLAVORING, MALTODEXTRIN, MODIFIED CORN STARCH, GREEN PEPPER POWDER), SALT), PRETZELS (ENRICHED WHEAT FLOUR (WHEAT STARCH, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE (ANTI-CAKING AGENT), SALT, VEGETABLE OIL (CORN AND/OR CANOLA AND/OR COTTONSEED AND/OR SOYBEAN), CORN SYRUP, SODIUM BICARBONATE, YEAST), SPICE BLEND (SALT, PAPRIKA, BLACK PEPPER, CAYENNE PEPPER, GARLIC POWDER, ONION POWDER, WHITE PEPPER, OREGANO, THYME, TRICALCIUM PHOSPHATE (ANTI-CAKING AGENT)).

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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