Speaker: Joanna Baker, Accredited Practicing Dietitian, Everyday Nutrition
Research indicates 50-80% of people get an improvement on the low FODMAP Diet. But, what if you’re one of the 20-50% that don’t? Food chemicals are different from FODMAPs, they occur naturally in many foods or can be added in food processing. For some people these can trigger IBS symptoms. Learn about the differences between FODMAPs and food chemicals and how to determine which approach is best for you.
These foods are high in a group of sugars called FODMAPs.
The RPAH diet has been designed to identify and manage food chemical sensitivity.
Frances lives for helping people with food intolerance!
Speaker: Frances Walker, Clinical Dietitian, The Food Intolerance Dietitian.
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