Is Trek Protein Flapjack Peanut Butter Low FODMAP?

Description
A peanut butter-flavored flapjack offering a chewy, dense texture with occasional sticky surface. Commonly eaten as an on-the-go snack, quick energy boost, or hiking ration. Customer reviews often note consistent flavor, satisfying chew, and convenient packaging, while some mention occasional variation in moisture and portion size across batches and freshness.

Description
A peanut butter-flavored flapjack offering a chewy, dense texture with occasional sticky surface. Commonly eaten as an on-the-go snack, quick energy boost, or hiking ration. Customer reviews often note consistent flavor, satisfying chew, and convenient packaging, while some mention occasional variation in moisture and portion size across batches and freshness.
Ingredients
Gluten Free Oats (24%), Rice Syrup, Peanut Butter Favour Mating (sugar, Vegetable Oils (palm Kernel Oil, Palm Oil *, Shea), Rice Powder (dried Rice Syrup, Rice Starch, Rice Flour), Caramelised Sucrose, Coiuring: Safflower Extract, Sea Salt, Emulsifier: Sunflower Lecithin, Natural Flavoring) (14%), Soya Protein Crunchies (soya Protein, Tapioca Starch, Salt), 3%l, Vegetable Oils (palm *, Sunflower, Rapeseed), Peanut Butter (7%), Sugar, Pearwrts (3%), Soya Flour, Sea Salt, A Hint Of Natural Flavouring. 'sustainable Sourced. May Contain Traces Of Other Nuts And Milk.
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.


