FODZYME® Digestive Enzymes

The term FODMAPs refers to fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These carbohydrates are poorly digested and, in turn, contribute to gastrointestinal symptoms when they are fermented by bacteria in the colon. Once you’re on the lookout for FODMAPs, it can seem like they are in almost every delicious food. Further complicating the decision on what to eat on a low-FODMAP diet is the fact that complete elimination of all FODMAPs is rarely necessary – a reduction in type, portion size or frequency of FODMAP intake is usually sufficient to control symptoms.

The prevalence of FODMAPs in everyday foods can make deciding what to have for your next meal feel like a minefield. Common high-FODMAP foods that those with FODMAP intolerances often need to limit or eliminate include onion, garlic, bananas, beet, and wheat, which all contain the FODMAP fructans. Beans, chickpeas, and cashews, which contain galacto-oligosaccharides (GOS), are also often big contributors to symptoms. Plus, lactose, found in dairy products, is a symptom-trigger for many. Fructans and GOS are part of the “O” in FODMAPs, while lactose is part of the “D.”

FODZYME® digestive enzymes break down difficult-to-digest FODMAP carbohydrates before they can reach the colon and start causing symptoms. FODZYME®’s proprietary combination of enzymes not only break down the FODMAPs lactose and GOS, but also fructans, which very few other products target.

Using FODZYME® with meals means that those who know that fructans, lactose and/or GOS are symptom-triggering can enjoy foods with these FODMAPs once again. Research suggests that fructans are the most common symptom triggering FODMAP and may be the culprit for gastrointestinal symptoms in patients with non-celiac wheat sensitivity (NCWS). This means that FODZYME®’s unique ability to target fructans can be a true life-changer for those who are sensitive to fructans.

FODZYME® comes in powder form in a recyclable jar for at-home use, as well as single-dose portable stick packs to use with meals at restaurants and social events. FODZYME® is tasteless and won’t change the texture of food. Its powder form maximizes the enzymes’ impact to breakdown FODMAPs before they can cause symptoms. FODZYME® can be particularly useful in restaurants and during the holidays, when you’re not sure what's in a sauce, soup or mixed dish. Learn more about how to use FODZYME® when eating various types of foods HERE.

Researching FODMAP content and estimating portion size can feel a full-time job and take away from the pleasure of eating. FODMAP-laden foods like garlicky tomato sauce, bean and cheese burritos, and healthy snacks like bananas are often the first to be put on the “off limits” list. However, using FODZYME® with these fructan, lactose and GOS-rich foods means they can be enjoyed again.

While many of Schär’s gluten-free breads and pastas are certified low-FODMAP, some of the most delicious ways to enjoy them are in high-FODMAP recipes like Garlic Bread or Tomato Basil Spaghetti. Plus, a concern when following a low-FODMAP diet is “stacking.” Stacking refers to the cumulative build-up of FODMAPs in the digestive system when multiple servings of the same category of low-FODMAP food are eaten in a certain window of time, which can lead to symptoms. Using FODZYME® with high-FODMAP foods and when enjoying multiple portions of low-FODMAP foods is a simple way to avoid fears about FODMAP-induced digestive symptoms.

Plus, many fructan, lactose and GOS-containing foods are also some of the most nutritious. High-FODMAP fruits, vegetables, grains and legumes are often great sources of fiber and plant-based protein and contain a variety of vitamins and minerals. Fiber is particularly important for colon health and many people, not just those with IBS, consume less than the daily recommended amount. Fortunately, the use of FODZYME® digestive enzymes means that dietary restriction of these nutritious, high-FODMAP foods is no longer necessary.

While a low-FODMAP diet can help control gastrointestinal symptoms, it has many drawbacks to consider. The low-FODMAP protocol is a highly complex intervention that is best implemented with the support of a Registered Dietitian (RD), which takes significant time and resources. Following a personalized low-FODMAP diet long-term can also contribute to social isolation and challenges when travelling and eating out. While research is mixed, a low-FODMAP diet has also been associated with reduced intake of some micronutrients, such as iron and thiamine, and unfavorable changes in the microbiome, which can affect colon health.

With FODZYME® digestive enzymes, those with sensitivities to fructans, lactose and GOS can enjoy a more diverse array of foods pain-free. As always, speak with your doctor before starting a new supplement. Once approved to add FODZYME® to your gut-health routine, say goodbye to the daily stress of finding low-FODMAP foods and enjoy relief from uncomfortable digestive symptoms.

Skodje GI, Sarna VK, Minelle IH, et al. Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity. Gastroenterology 2018;154:529-539.e2.

O'Keeffe M, Jansen C, Martin L, et al. Long-term impact of the low-FODMAP diet on gastrointestinal symptoms, dietary intake, patient acceptability, and healthcare utilization in irritable bowel syndrome. Neurogastroenterology & Motility 2018;30:e13154.

Bellini M, Tonarelli S, Nagy AG, et al. Low FODMAP Diet: Evidence, Doubts, and Hopes. Nutrients 2020;12.