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    The processing of soy into tofu removes most or all of the FODMAPs and it is primarily protein. The Australian researchers that created the low FODMAP diet have allowed it on the diet.

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    Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour.Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread.

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    Brain health foods: High in healthy fats, naturally raised animal proteins, vegetables. Low carbohydrate and low fruit, no processed carbs or sugars.

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    Besides being a bountiful source of nutrients, soyfoods are tasty and can easily substitute for less nutritious foods in your recipes. SANA shares some tips for cooking with soyfoods to help get you started.

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    Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).

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    (n.) The finely ground and sifted meal of any of various edible grains. Flour is a major ingredient in most baked goods with wheat flour making up 75 to 100% of the flour in baked goods to produce the desired structure, flavor and volume.

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    Lisa, the low FODMAP diet is not a gluten free diet. Gluten is a protein and FODMAPs are carbs. BUT there is some overlap because both diets modify wheat, rye and barley (Gluten free eliminates these foods entirely and low FODMAP reduces them significantly but not entirely).

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