Should you REALLY go gluten-free? Experts warn people are giving up grains without knowing the true cause of their digestive intolerance - and reveal what may be to blame

Mail Online | 10/23/2017 | April Glover For Daily Mail Australia
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A worrying number of people who are abandoning gluten are doing so with the wrong medical advice, experts have warned.

The finger is often pointed at gluten as the culprit behind digestive problems after eating foods such as onion, pasta, dairy, garlic and bread - but it could be a little known issue called FODMAPs.

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Around 75 per cent Australian’s are self-diagnosing themselves as gluten intolerant when it is really FODMAPs, a collection of sugars and short-chains of sugars, which is causing bloating, gas or diarrhea, dietitians agree.

Many people exist under the assumption it is gluten which their body rejects simply because the gluten-free products they purchase make them feel better.

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But Australia dietitian Joanna Baker says gluten-free food also has no FODMAPs, which is often the reason behind digestive discomfort.

'Because the product is labelled gluten free, many people just assume its the removal of the gluten that means they feel better,' Joanna said.

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'By removing wheat, you remove both FODMAPs and gluten. Current research is finding that it is the FODMAPs and not the gluten that is the culprit.'

When people consume a high level of these foods, the fermentation can cause bloating, excessive wind and stretches the wall of the bowel irritating nerve endings in the area.

Collection - Carbohydrates - Sugar - Molecules - FODMAPs

The collection of carbohydrates and sugar molecules in a FODMAPs diet could be brewing an unpleasant potion in the stomachs of those who have...
(Excerpt) Read more at: Mail Online
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