Low FODMAP Lounge

The Low FODMAP diet has been designed by a team of researchers at Monash University in Melbourne, Australia. It describes a group of sugars which can be poorly absorbed leading to symptoms of an irritable bowel - including bloating, wind, abdominal pain, diarrhoea and constipation.

FODMAP is an acronym for:

Fermentable Oligo-saccaride Di-saccharide Mono-saccharide And Polyols

If you suspect FODMAPs may be contributing to your digestive symptoms, and wish to investigate further, you will find conflicting information on the internet. Our dietitians are highly experienced in this area. We can lead you through the low FODMAP diet, making it realistic and providing practical tips.
We see clients who:

  • Have no idea which foods contribute to their symptoms.
  • Suspect certain foods but still have symptoms.
  • Have had success on the low FODMAP diet but need help with receiving accurate information, reintroductions and establishing their tolerance.


News We run bi-monthly group IBS Workshops for $40 per person per workshop (two are recommended). 

A cost effective way for you to learn all the latest to managing an unhappy bowel.

Click here to enroll. 

Finding it hard to know where to eat out? There is a cafe in Wellington with a delicious low FODMAP menu! www.tikouka-cafe.co.nz

Please let us know if you have found any other FODMAP friendly eateries.

Useful link: fodmapmonash.blogspot.co.nz

Common Questions

  • Is coconut low FODMAP?

    Yes, any reactions are likely due to the high fat content of coconut cream.

  • Why are there conflicting lists?

    Research surrounding FODMAP content of foods is ongoing by the team at Monash University. As methods for detecting FODMAPs has improved, so the lists have changed. At FoodSavvy we keep up to date with developments so you will be sure of the latest information.

  • Why aren't all foods listed?

    Due to cost and time, not all foods have been tested yet.

  • 5 Things You Need To Know

    1. The strict Low FODMAP Diet is not for life. Reintroductions after the 2-6 week trial period with your dietitian are important to establish which FODMAPs are the issue!

    2. Gluten free doesn't always mean low FODMAP. For example many gluten free cereals use honey as a sweetener or add dried apricots.

    3. Garlic and onion can sneak in everywhere! Look out for them on crackers and chips, in sauces, sausages, stocks and soups.

    4. Chives, green tops of spring onion/leek, garlic infused oils and a pinch of asafoetida are great ways to get flavour into your meals.

    5. If constipation is your issue, be mindful to get enough fibre. Your dietitian can give you practical tips to get plenty of fibre without the FODMAPs.