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Fody Foods Soup Base Low Fodmap Chicken -- 10.6 oz

Fody Foods Soup Base Low Fodmap Chicken
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Fody Foods Soup Base Low Fodmap Chicken -- 10.6 oz

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Fody Foods Soup Base Low Fodmap Chicken Description

  • Low Fodmap
  • Monash University Low Fodmap Certified™ Food
  • Gluten Free
  • Onion Free
  • Garlic Free

Chicken, rosemary and other savory spices are combined to create this rich chicken soup base.

Use this flavorful kitchen staple as a base for your favorite soup, pot roast, risotto or gravy.


To Prepare 1L of Broth


1) Bring 1L of water to a boil.

2) Add 1 Tbsp of base.

3) Whisk until base is fully dissolved.

4) Simmer 1 minute.

Free Of
Gluten, onion, garlic.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 3/4 tsp. (3.5 g)
Servings per Container: About 85
Amount Per Serving% Daily Value
   Calories from Fat5
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol5 mg2%
Sodium660 mg28%
Total Carbohydrate1 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Salt, dehydrated chicken, rice flour, chicken fat (includes rosemary extract (antioxidant)), sugar, spices (includes celery), turmeric.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Get the Lowdown on the Low-FODMAP Diet

Got tummy troubles? If unpredictable gut symptoms (bloating, gas and frequent trips to the loo) got you down, here’s something that may bring you back up. By limiting FODMAP carbohydrates from your diet, you could feel like a whole new person. So, what is a FODMAP? Good question.

Woman in Yellow Apron at Counter Searches What is FODMAP Before Following Diet Plan |

What does FODMAP mean?

The term FODMAP stands for:

F: fermentable (creates gas)

O: oligosaccharides (specific fibers, namely galacto-oligosaccharides & fructans found in onion, wheat and garlic)

D: disaccharides (lactose found in milk, yogurt and ice cream)

M: monosaccharides (excess fructose found in apples, pears and honey)

A: and

P: polyols (sugar alcohols found in sugar-free gum/mints, plums, cauliflower, peaches and mushrooms)

Don’t get too caught up in all the science lingo. FODMAPs are a certain group of sugars and fibers found in many everyday foods. Poorly digested FODMAPs pull water into the intestine and generously feed our intestinal microbes, resulting in gas. The combination of gas and water in your intestine causes it to stretch. In individuals who have a sensitive gut, such as those with irritable bowel syndrome (IBS), this distention can lead to pain, cramping, bloating, diarrhea and/or constipation. Suffice to say, digestive distress can put a crimp in your day.

How do I follow the low-FODMAP diet?

The low-FODMAP diet plan was developed at Monash University in Melbourne, Australia. Researchers around the globe have studied the diet’s efficacy in treating digestive symptoms associated with IBS. They have found that intestinal symptoms can be managed in 3 out of 4 people who follow the low-FODMAP diet.

The low-FODMAP diet is a three-part nutritional plan that is best undertaken with the guidance of a registered dietitian to ensure your diet is well-balanced, nutritionally complete and appropriate based on your medical history. **Before changing your diet, speak with your doctor to evaluate if the low-FODMAP diet is right for you.

The 3 phases of the FODMAP diet:

  • Phase 1: The Low-FODMAP Elimination Diet: A 2-6 week elimination diet during which high-FODMAP foods are eliminated to determine if you are sensitive to FODMAPs.
  • Phase 2: The Low-FODMAP Re-Challenge Phase: Once your symptoms are adequately controlled on the low-FODMAP diet, the next step is to methodically add high-FODMAP foods back into your diet to help identify your trigger foods. FODMAPs are re-introduced by each FODMAP subtype: lactose, excess fructose, fructans, galacto-oligosaccharides (GOS) and polyols. By adding in a food that only contains the FODMAP subtype you are challenging, you can learn what FODMAP subtypes trigger your symptoms.
  • Phase 3: Your Individualized Moderate FODMAP Diet: Once you determine what FODMAPs you can tolerate (as identified by the re-challenge phase), those foods may be added back to your baseline diet. The goal is to have a well-balanced diet that is as liberal as your body will tolerate.

Where do I find low-FODMAP foods?

Shopping for low-FODMAP products can be tricky, since garlic, wheat, onion and sweeteners often are buried in long ingredient lists. To simplify your search, look for Monash University-certified low-FODMAP foods.

FODY Food Co. is one brand you can trust. FODY Food Co. is Monash University-certified and is dedicated to providing low-FODMAP foods you will actually enjoy eating, such as their Organic Woodpecker Trail Mix when you need a snack break and Traditional BBQ Sauce for summer cookouts.  

For a comprehensive list of high- and low-FODMAP foods and other low-FODMAP diet resources, visit

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