Are you following a gluten-free diet but still experiencing digestive discomfort? In the past several years research has emerged suggesting that people with gluten intolerance (aka NCGS or Non-Celiac Gluten Sensitivity) may not just be sensitive to gluten but also sensitive to certain poorly digested carbohydrates called FODMAPS. Also, some people with lactose intolerance or Irritable Bowel Syndrome (IBS) have found that their symptoms lessen when avoiding FODMAP foods.
What is FODMAP? FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. First brought to light by an Australian research team, FODMAPS can be problematic in people with IBS or existing digestive issues as they are poorly absorbed in the small intestine and rapidly fermented by bacteria in the large intestine, causing symptoms such as diarrhea, constipation, bloating, abdominal pain, and gas.
With the current popularity of gluten-free diets, many people ask if eating gluten-free is healthier. For people with Celiac disease (about 1 in 100 Americans), maintaining a strict gluten-free diet is a must – it is, in fact, the only treatment. However for the rest of us the question still remains.
Gas, bloating, fatigue, brain fog and headaches are all common side effects of having a gluten intolerance. Even if you do not have a diagnosed gluten allergy or celiac disease, the symptoms that arise from accidentally ingesting gluten for those who are gluten intolerant can be uncomfortable, debilitating, and painful. Some people have a sensitivity to gluten and may not even know it, as symptoms can disguise themselves as other ailments aside from GI issues. If you feel any of the symptoms above after eating wheat, barley, spelt or rye, chances are your body is not digesting gluten properly and reacting in various ways.
There have been many theories about why food allergies and gluten intolerance has been on the rise in the past decade (read our post on it). Many blame gluten issues on changes in the way that wheat is grown in the US, namely that it has been bred, or hybridized, to increase yields for farmers. While these new American breeds of wheat may not necessarily contain more gluten, they may contain increased levels of reactive molecules that irritate our digestive systems.
In this article by Living Without’s Gluten Free & More, a new possibility for eating wheat again is presented in the form of an ancient Italian wheat called Caputo 00. Also known as Heritage or Heirloom flour, this wheat is commonly used to make pizza and is actually higher in gluten content than your typical run-of-the-mill (pun intended :)) species. But it hasn’t been cross-bred or messed with like our American wheat has been. Could this be a glimmer of hope for us gluten-intolerant out there???