10/05/2026
🛑 Why it’s time to "retire" the word "safe"
Using the right language for the FODMAP diet can be important, which is why we want to talk about the use of the word ‘safe’ when referring to FODMAPs!
🧼 In the world of food science, the word "safe" is usually reserved for food safety. Think: Is this milk pasteurised? Is this chicken cooked through? Is this flour free from contaminants?
When we use "safe" to describe FODMAPs, it can cause unnecessary fear, implying that high FODMAP foods are "dangerous" or "toxic." In reality, high FODMAP foods are often very healthy - they just happen to trigger symptoms for those with IBS.
🍎 High FODMAP ≠ Unsafe
Low FODMAP is a sensitivity issue, not an allergy or a poisoning.
An apple isn't "unsafe."
A clove of garlic isn't "toxic."
They are simply High FODMAP.
📉 "Safe" is not a synonym for "Low"
Using the word "safe" can be misleading because FODMAP tolerance is a spectrum. By using the correct terminology - Low, Moderate, or High FODMAP - we give you the tools to find your personal threshold rather than labelling foods as "good" or "bad."
➡️ The takeaway: Let's keep "safe" for the fridge temperature and use "Low FODMAP" for our plates! 🍽️
