Could FODMAP be responsible for some “Gluten Intolerance”?
I just added a link to the Digestion page at VeganHealth.org:
Food fadism: exposing the gluten myth
Excerpt:
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.
October 15th, 2013 at 8:59 am
I wonder why the FODMAP acronym has a D in it? It should be FOMAP or FOMP.
October 15th, 2013 at 11:57 am
Andy,
The “D” is for disaccharides.
October 15th, 2013 at 10:05 am
My husband has this – well fructose malabsorption. It’s been 6 months since it was diagnosed and following the prescribed diet of limiting certain foods with high fructose, he’s had 100% improvement. He can eat some FODMAPS but has to be careful with the amounts otherwise the symptoms come back. There’s a breath test that can diagnose it or the elimination diet is also used. It’s still easy to be vegan though as he can luckily eat beans. Some people with FODMAP sensitivity cannot eat legumes without painful symptoms.
October 16th, 2013 at 2:22 am
Good news though is that seitan would be back in the game 😉