Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data - BMC Blogs Network

Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data  BMC Blogs Network

Comments

Popular posts from this blog

Keto crotch: Is it real and how to treat it

Shave your pubic hair if you want, but not at these times