Gluten intolerance covers a range of gut problems caused by ingesting proteins found in wheat, barley, rye and in some cases, oats. The three main groups affected are those with a direct sensitivity to gluten, coeliac disease and people who are allergic to wheat. Although symptoms can appear similar and the terms are often used interchangeably, gluten intolerance isn’t the same as coeliac disease.
Lactose intolerance is when someone has difficulty absorbing and digesting lactose, a type of sugar found in milk. … Most people with coeliac disease do not have a problem with lactose intolerance once they have been following the gluten-free diet for some time.
This diet plan is particularly associated with treatment for irritable bowel syndrome (IBS) and other digestive system complaints. IBS causes stomach pains, bloating, diarrhea and constipation. It is also quite widespread, for example, about 1 in 5 of the population of Australians is supposed to suffer from IBS. Usually, doctors prescribe medicines, but recent research indicates that the majority of patients benefit from changes in diet. The idea of a low FODMAP diet is to identify the carbohydrates that the bodies of IBS sufferers cannot easily absorb. If these are eliminated from the daily menu, it should bring from these unpleasant IBS symptoms.
The general idea is easily absorbed – to cut out or reduce the foods that contain substances the body finds it hard to digest. You relieve stress and pain in the bowels if you save the body from having to struggle with these digestive problems. Scientific studies support the FODMAP theory. According to some clinical trials, it seems that within a week of starting the diet patients notice a reduction of 50% in the severity of IBS symptoms, and as many as 75% of the patients gave the diet a successful rating…
If anyone finds the idea of following a low FODMAP diet is off-putting, it should help to keep in mind that it only a short-term plan. It is unwise to deprive the body of many of the excluded foods for a long time since they also contribute to healthy intestine functioning. Therefore, the dietician puts the patient on this diet for approximately two months. Once this time has passed, they gradually reintroduce some of the “banned” foods to test how the patient’s body responds. It is thus possible to find out which particular FODMAP foods could be the source of problems.
Which typical vegetables and grain products you might have to go without on a low FODMAP diet?
The fructans you might expect to forgo all foods made from wheat, rye, and barley, and you must add beer, whiskey, and other popular alcoholic drinks to this exclusion list. You might also need to give up on garlic, onions, lentils, and legumes amongst other vegetables. Cauliflowers also could be a problem (although they are polyols rather than fructans).
There is so much material available in written form and online that some might be tempted to make up a low FODMAP diet without a dietician’s help. Even though in theory this sounds an excellent idea, in practical terms it poses significant challenges. The complexities of devising and monitoring such a diet plan will discourage all but the most determined and knowledgeable.