Is Tastykake Lemon Blueberry Glazed Dipp'n Sticks, Lemon Blueberry Low FODMAP?
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Why it's a maybe for low FODMAP
- natural flavor
- wheat flour
- natural and artificial flavors
- unbleached enriched flour
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
SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OIL (PALM OIL AND SOYBEAN OIL), BLUEBERRY BITS (SUGAR, WHEAT FLOUR, CANOLA OIL, WHEAT STARCH, NATURAL AND ARTIFICIAL FLAVORS, RED #40, BLUE #1, CITRIC ACID, BLUEBERRY SOLIDS [BLUEBERRY, MALTODEXTRIN, CORN STARCH, CANE SUGAR, SUNFLOWER LECITHIN, NATURAL FLAVOR]), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: GLYCERINE, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, NONFAT MILK SOLIDS, SALT, WHEAT FLOUR, CALCIUM CARBONATE, CALCIUM SULFATE, WHEAT STARCH, NATURAL FLAVORS, MONO- AND DIGLYCERIDES, GUAR GUM, DISTILLED MONOGLYCERIDES, AGAR, SOY LECITHIN, NUTMEG, WHEY (MILK) PROTEIN, MODIFIED CORN STARCH, ENZYMES, TITANIUM DIOXIDE (COLOR), LOCUST BEAN GUM, TAPIOCA DEXTRIN, CORN DEXTRIN, CORN SYRUP, SODIUM HEXAMETAPHOSPHATE, EGG YOLKS, MONOGLYCERIDES, KARAYA GUM, LEMON JUICE WITH ADDED LEMON OIL, XANTHAN GUM, CITRIC ACID, SODIUM PROPIONATE AND POTASSIUM SORBATE (TO RETARD SPOILAGE).
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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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