FODMAPs are certain types of carbohydrates found in foods, these include wheat and beans. 

Studies have shown strong links between FODMAPs and digestive symptoms like gas, bloating, stomach pain, diarrhoea and constipation. 

Low-FODMAP diets can provide remarkable benefits for many people with common digestive disorders, and people wishing to heal themselves. 

During a 90-minute session, your high and low intolerance to FODMAP foods will be investigated and ranked on a 16 page document, covering some 260+ foods using kinesiology. 

Lectins

Some people are particularly sensitive to lectins, whilst others aren’t. Factors such as the health of your immune system, gastrointestinal system and your gut microbiome play a part in how you will respond to lectins in foods. Many people have a lectin-avoidance diet because of the potential harm on one’s health.

Commonly cited as the cause for many autoimmune diseases, chronic inflammation and obesity, lectins have received a lot of media coverage and attention over the recent years. They’re a type of antinutrient that plants produce naturally in an attempt to ward off anything that tries to eat them. Lectins were first discovered in castor beans which contain a lectin, ricin, that is so toxic it can cause death. Other lectins aren’t as toxic as ricin, luckily, but still impact our health negatively.

Oxalates

The role of oxalates and other antinutrients is to provide protection for plants against predators – everything from harmful bacteria to insects, animals, and even humans.

They provide protection to plants in a few different ways.

First, antinutrients often cause a bitter taste in foods that deters people and animals from eating them (think the bitter flavour of beet leaves, which are very high in oxalates).

Beyond just a bitter flavour, antinutrients can also prevent the proper digestion and absorption of foods.

In very large quantities, oxalates can be toxic – like in the leaves of the rhubarb plant.

Some conditions linked to excessive oxalates include

• Painful inflammation

• Interference with the function of glutathione (sometimes called our master antioxidant)

• Lipid peroxidation (linked with atherosclerosis)

• Painful joint deposits

Your body also produces oxalates on its own, in the liver.

Why would our body manufacture an antinutrient?

The truth is – scientists and researchers aren’t totally sure yet. One leading theory is that oxalates act as “chelators” – meaning they help carry toxins out of the body.

The 260 different types of food investigated are categorised under these headings: 

• Vegetables and Legumes 

• Fruit 

• Meat and Substitutes 

• Bread, Cereals, Grains and Pasta 

• Rice 

• Nuts and Seeds 

• Milk, Dairy and Egg 

• Cheese 

• Chocolate 

• Herbs and Spices 

• Meats and Fish 

• Condiments 

• Sweeteners and Corresponding E numbers 

• Artificial Food Colours 

• Prebiotic Foods 

• Drinks and Protein Powders 

• Tea and Coffee 

• Wine, Beer and Spirits