Is Gluten Really The Problem?
- Posted on: Feb 8 2016
If you identify as “gluten sensitive,” you may want read on and consider whether the protein gluten is really the problem in your food. It may very well be the group of carbohydrates fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Let’s call them by their shorter name FODMAPs.
Researchers are finding that FODMAPs are the culprit for many gut issues. As these carbs are broken down they can cause diarrhea, bloating, pain, flatulence and constipation. Peter Gibson, a professor of gastroenterology at Australia’s Monash University, estimates that 70% of people with Irritable Bowel Syndrome (IBS) see far few symptoms if they eat a low FODMAP diet. He also found that many people who thought they were gluten sensitive were actually FODMAP sensitive.
Where do FODMAPs hide? High FODMAP foods include: legumes, garlic, onions, asparagus, artichokes, sweet corn, apples, pears, peaches, watermelon, wheat, barley, rye, milk, and cream, among others. If you have no problems with your gut, you should definitely enjoy these foods. But if reducing FODMAPs from your diet gives you relief from years of symptoms, it might be worth a try.
As always, please check with your doctor before making a major change to your diet. The doctors as Concorde Gastro are always here to discuss any concerns you may have.
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