FODMAPS | The Sourdough School

The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-reported Non-celiac Gluten Sensitivity

Mechanism and efficacy of dietary FODMAP restriction in IBS

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Dietary intake of inulin-type fructans in active and inactive Crohn’s disease and healthy controls: a case–control study

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

Fructans and Free Fructose content of Common Australian Vegetables and Fruit

Low-Digestible Carbohydrates in Practice