“…Dietary consumption of fermentable carbohydrates is implicated as one mechanism by which bottom-up gutbrain axis dysfunction occurs and is associated with GI symptoms of IBS. 3,7,[16][17][18] Fermentable carbohydrates include oligosaccharides (fructans and galactans) found in wheat, rye, onions, garlic, apples, and legumes; the disaccharide lactose found in dairy foods (predominantly milk and yogurt); the monosaccharide fructose found in fruits (apples, pears), vegetables (artichokes, asparagus), and nutritive sweeteners (agave, honey, and high-fructose corn syrup); and polyols found in fruits (apples, pears, peaches), vegetables (cauliflower, snow peas), and sugar alcohols (sorbitol, mannitol, and xylitol). 19 When all of the fermentable carbohydrates are eliminated in one dietary treatment strategy, it is known as a low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet.…”