Exploring the sense and nonsense of food and health

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The recent gluten-free food fad has some nutritionists concerned. When people eat gluten-free foods, they may be missing some important nutrients. It is generally recommended that if you do not have celiac disease, you do not need to avoid gluten. However, some people have given up wheat and other grains due to a real or perceived benefit. Many report that their digestive symptoms improve or “they just feel better.” Non-celiac gluten sensitivity or gluten intolerance has been suggested but as yet there is no definitive test for its diagnosis.

Research has shown that avoiding FODMAPS can help people with irritable bowel syndrome (IBS). Wheat and other grains (rye, barley) (containing gluten) are sources of fructans that aggravate symptoms of IBS. So it is advised to eliminate these grains for a time from the diet to see if symptoms improve. See a previous post HERE.

If you choose gluten-free foods, you should definitely read the Nutrition Facts Panel as well as the ingredient lists.


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What are the Oligos?


Onions are a common source of fructans

The FODMAP diet is becoming a common topic on the Internet.  FODMAP means fermentable oligosaccharide, disaccharide, monosaccharide and Polyols. Two main components of the FODMAP exist – the fructans or FOS and the galactans or GOS. What are they and what do they have in common?  Why do they cause us problems?  For a previous post, CLICK HERE.