Always read the label...

The plan is to start the FODMAP diet properly on Saturday.  Last night I went out with friends.  It wasn't supposed to be a last supper blowout, but I did think I'd treat myself with a beer and burger.  About an hour later, the treat had turned to torture, and holding my stomach, I whimpered home, retching.

Tonight I'm hitting the supermarket - ASDA (the UK's WalMart) to stock up on staples and supplies.  I had thought the NHS factsheet with 'Suitable Foods' list that my dietitian gave me would provide the basis for my Happy Tummy Shopping List.  But while it does give a good steer, I'm left with questions like:

Is garlic-infused olive oil really OK?
And if it is, pesto is therefore OK if made with garlic-infused olive oil.

I've spent a good chunk of my lunch break researching whether Yakult is good or bad.  I'm still not sure.  I've seen various bloggers and folks online saying they take it, and the Yakult website does give the impression that anyone can have it.  It does contain lactose, but at "approximately 1g per bottle" the Yakult people claim that for most lactose-intolerants, consumption of this mini-yoghurty delight should be fine.

So far, so good.  But what about the other sugars?

Yakult's ingredients also include:

• glucose-fructose syrup, 
• sugar, 
• maltodextrin, 
• flavouring, 
• and Lactobacillus casei Shirota.

Hmmm. Time to consult that NHS factsheet again.  Lactose is obviously on the list, but we've already dealt with that.  What's not clear is whether glucose-fructose syrup, maltodextrin, and Lactobacillus casei Shirota are members of the evil family that is Fermentable, Oligo-, Di- and Mono- saccarides, and Polyols.

What the factsheet does say is that some Fructans are added to food to encourage good bacteria.  Inulin being on prebiotic that's often added to yoghurt and high fibre bread.  The stuff that blonde middle aged women drink in perfect all-white kitchens on dubbed TV adverts.

Complicated isn't it.

I'm starting to get suspicious of my little Yakult. Let's take the glucose-fructose syrup first.  Clearly, it has fructose in it.  Boo.  But, according to my NHS factsheet "if there is more glucose in the food than fructose, the glucose helps the absorption of fructose".  Great news.  Except, I don't know how much glucose and how much fructose is in the syrup.

So, I then sniff around Maltodextrin.  That sounds evil doesn't.  It's not mentioned on my NHS factsheet, so I decide to hit wikipedia to find out what the little blighter is.

Maltodextrin is, according to wikipedia a 'Polysaccharide', and opinion differs apparently on the line between polysaccarides and oligosaccharides.

Stop.  Stop.  I don't understand. I did a degree in Philosophy and I pretty much chatted my way through GCSE Chemistry.  None of this makes sense.  And I'm guessing this little expedition will be one of many.  Aargh, what to do.

1. Have Yakult.  Most people on the internet on FODMAP appear to be fine with it.  But then, its a new science, and I don't want to undermine all of my effort in other areas by jumping on someone else's presumption.

2. Call the dietitian.   Feels a bit wrong calling her after just 24 hours to ask if I can eat Yakult. 

3. Don't bother.  

4. email Yakult and ask.  

Default will be #3,but I'll email Yakult and see what answer I get....