Leading the Way in Gut Health Movement
With public awareness of digestive gut health increasing, Lo-Fo Pantry Plain Flour is revolutionising the way we think about bread and baked goods.
Designed specifically for those following a low FODMAP diet, Lo-Fo Pantry Plain Flour is the world’s first and only wheat flour to remove FODMAPs (or fermentable oligo-, di- and mono-saccharides and polyols), making it safe and delicious for people suffering symptoms of irritable bowel syndrome (IBS) and other digestive disorders.
The short-chain carbohydrate FODMAPs that can cause bloating and other painful symptoms associated with IBS, are found in many foods. Developed by Monash University,
the low FODMAP diet has proven an effective treatment for the estimated one-in-seven Australians who suffer from IBS symptoms.
“Wheat contains both a carbohydrate portion, in fructans, and a protein portion as glutens – two different molecules both found in similar foods – but it’s the fructans that trigger IBS, not the gluten,” said Everyday Nutrition founder Joanna Baker, an Accredited Practising Dietitian.
“Limiting gluten unnecessarily does a disservice by limiting exposure to a variety of foods that support healthy and important gut bacteria.”
When a strict gluten-free diet failed to manage the “embarrassing to debilitating” symptoms of IBS for one of Ms Baker’s patients, they tried Lo-Fo Pantry Plain Flour in their cooking.
Ms Baker’s patient “tolerated the new foods really well and was able to bring back a plethora of recipes into her diet freely”.
For another keen baker who “mistakenly believed his IBS diagnosis meant he had to be gluten-free, one of his biggest concerns was that his gluten-free baking tasted ordinary, crumbled apart and didn’t rise”, said Ms Baker.
But when introduced to Lo-Fo Pantry Plain Flour, “he found his love of baking again”.
“After a few trials, he was able to bake breads, cakes and biscuits that tasted like the real thing but didn’t upset his gut.”
Ms Baker said the shift away from a one-size- fits-all approach to diets, and toward precision nutrition tailored to lifestyle as well as individual biomarkers, revolved around a healthy gut microbiome as pivotal to the gut-brain axis.
“Everyone has a unique gut microbiome, which in balance is very important and impacts every part of the body’s system – from the central nervous system to memory function, day-to-day mood and mental health and immunity,” she said.
Ms Baker said low FODMAP flour provided more options to support “the most liberal diet possible – because the more you restrict your diet, the less diversity your microbiome has for physical and mental health in the long run”.
Lo-Fo Pantry Plain Flour is laboratory tested and accredited low in FODMAPs by the globally trademarked FODMAP Friendly Certification Program – designed to enable people with symptoms associated with IBS to easily identify suitable food products.
Manildra Group Director Caroline Honan said the easily recognisable “FODMAP Friendly” logo provided consumers peace of mind to buy, bake, and eat with confidence on a low FODMAP diet – without triggering any digestive discomfort.
“We use a natural extraction process to produce our Lo-Fo Pantry Plain Flour to support digestion and
wellbeing and promote good gut health that won’t make your tummy grumpy with aches or bloating,” Ms Honan said.
“Proudly Australian-owned, grown and made, our delicious and healthy gut-friendly flour provides you with the freedom to enjoy baking and cooking again.”
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