Could FODMAP be responsible for some “Gluten Intolerance”?
I just added a link to the Digestion page at VeganHealth.org:
These so-called short-chain carbohydrates, known as FODMAPs (Fermentable Oligosaccharides, Monosaccharides And Polyols), are difficult for the gut to absorb. Bacteria make them ferment, which is what gives you the bloated feeling and pain, although not the long-term damage linked to coeliac disease.
There are many kinds of FODMAP in many different foods and they disagree with some people more than others. Fructans are in wheat and rye bread but also in garlic and onions. There is excess fructose in pears and honey and sugar polyols in stone fruits and some artificial sweeteners. Another FODMAP is lactose in milk.
The bad news is that if you are sensitive to the FODMAP in wheat-based bread and pasta rather than the gluten, you still need to avoid the wheat-based bread and pasta to relieve your symptoms.