Fibractase helps those with fructan and/or galactan intolerance. This product contains the enzyme Alpha Galactosidase. It is taken at time of the meal or drink. Fructans can be found it foods such as garlic and onion.
Directions for use: Take one to three capsules with liquid (or twist open capsule and place contents in liquid and stir) immediately before eating/drinking a product containing fructans and/or galactans. Lasts for approximately 30 to 45 minutes. Maximum of 15 capsules daily.
Contains per capsule: Alpha Galactosidase 500iu. Excipients: calcium carbonate. HPMC capsule suitable for vegetarians.
About Fructans and Galactans (part of the FODMAPs):
Fructans and Galactans are part of the FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols). FODMAPs are carbohydrates that are poorly digested and poorly absorbed in the small intestine. Those FODMAP’s will be fermented by bacteria in the colon. This results in the production of gas and gastric discomfort.
Fructans and galactans are oligosaccharides which consists of a chain of several carbohydrates. Fructans and galactans cannot be digested and absorbed in our small intestine for those that are intolerant, because they do not produce an enzyme to cut the fructans and galactans into pieces. They will be transported to the colon, where they will be fermented by bacteria. Fructans are contained in foods such as wheat products, garlic, onions, leek, figs and dates. Galactans can be found in beans, legumes and cashew nuts.
Monash University Low FODMAP Certified trade marks used under licence in Australia by Disolut. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional. Monash University has assessed this product as being low in FODMAPs but has not assessed its suitability as a therapeutic good. Monash University receives a licence fee for use of the Monash University Low FODMAP Certified trade marks.
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