A light bulb moment

As someone who from time to time stuggles to digest wheat or more specifically gluten which in the past has created holes in my intestine walls (leaky gut syndrome), I was interested in a recent piece of research.

Like a lot of people if I eat too much wheat or gluten then I start to bloat and get digestive issues.  Researches have discovered that the reaction that some people have could be caused by fructans (the sugars in wheat, barley and rye).  The researchers from Monash University (in Austrialia) suspected that the sugar cold be the real cuplrit because people with IBS (irritable bowel syndrome) still have some of the symptoms even after following a strict gluten free diet.

In a 2013 research project, they noticed that the symptoms of people with gluten intolerance didn’t change whether they ate food that was rich in gluten or not. They took 59 people with gluten intolerance and gaven them a different cereal bar to eat each week.  Although the bars all looked the same, one contained gluten, another fructans and the third had neither ingreditant.  The fructands bar increased bloating by 15% and gastrointestinal propblems by 13% and neither the gluten bar nor the one without either ingreditant had any effect.

If frutans are the real problem then people with a gluten intollerance could use soy sauce as its low in sugars.

While this research is interesting.  For me its a bit of a light bulb moment.  The reason is that I find that I can eat organic sourdough bread and I tollerate this much more.  Organic sourdough bread has gluten but due to the backing process it sis very low in fructans.

Reference

http://www.gastrojournal.org/article/S0016-5085(17)36302-3/abstract

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