Maybe It's Not Gluten Sensitivity, Maybe It's Fructans? Why did giving up gluten not work?

This article is not for the diagnosed Celiac people out there. I understand many individuals may attribute their symptoms of discomfort after eating a meal (especially out) to gluten. What we are now realizing could very well be caused by other factors. For example, Fructans or other parts of food. It is important for those with suspected food sensitives to explore and understand their symptoms further. I suggest a food diary, and for a while an eliminations diet of certain foods. Using the FODMAP diet. Gluten sensitivity and sensitivity to fructans are different issues. Gluten sensitivity involves an adverse reaction to gluten, a protein found in wheat, barley, and rye. Fructans are a type of carbohydrate found in certain foods like wheat, onions, and garlic. Some people may experience symptoms related to fructan intolerance, which can include bloating, gas, and stomach discomfort. This is due to the fact that there is no enzyme that will is able to break down fructans. So it's possible for someone to have sensitivity to either gluten, fructans, or both.

What is a fructan? Fructans are a type of oligosaccharides, which are part of a class of small-chain carbohydrates or sugars known as FODMAPs. That acronym stands for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols” — but the much simpler FODMAPs is enough.

For example: In the “has gluten” column are any typical bread products, including bread itself, along with pastries, pizza dough and so on. High-fructan foods that have gluten in them include:

• Wheat

• Barley

• Rye

• Spelt

On the other hand, there are high-fructan foods that do not have gluten in them, and yet they cause the same symptoms. This is what mind bogles people who are gluten free and yet not symptom free. The food list is long, and often individual:

• Fruits: Bananas, dates, grapefruit, nectarines, persimmons, plums, pomegranate, watermelon and yacon.

• Legumes: Black beans, chickpeas, kidney beans, lima beans, mung beans, navy beans, split peas.

• Vegetables: Artichoke, asparagus, beets, Brussels sprouts, chicory root, fennel, garlic, leeks, onions, savoy cabbage, shallots and snow peas.

• Nuts: Almonds, cashews and pistachios.

For more information join me in a consultation. Send an email and we can have a quick 15 minute check to see if this is right for you!