What the Fructan?

CBC radio reports  that it just might turn out that people with “gluten sensitivities” may actually be able to bring some foods back into their diet, like sourdough bread that’s low in FODMAPs — where they never thought they could before.  A new study published in the journal Gastroenterology suggests another culprit that travels along with gluten in wheat, rye, and barley — fructan — may be causing their digestive problems.

CBC provides the full length into this detailed study of how we may have a different root to our problems regarding gut health.  The full link can be found here:  http://www.cbc.ca/radio/quirks/how-consciousness-could-live-in-your-brain-cells-1.4424508/your-gluten-sensitivity-might-not-have-anything-to-do-with-gluten-1.4424537

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