Generally, low-FODMAPs are fermentable oligosaccharides, disaccharides, monosaccharides, and polyols are carbohydrates that are poorly absorbed by the gut in people who have sensitive guts. These carbohydrates tend to absorb a lot of water and ferment in the colon, causing the unpleasant symptoms many struggles with, such as bloating, constipation or diarrhea, and general discomfort. Monash University provides a comprehensive list of all things FODMAP and is a fantastic resource for those who are following a short-term or long-term FODMAP diet.