Some people who believe they are gluten-sensitive may instead be FODMAP-sensitive.

The Washington Post (2/10, Haspel) reports on fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPS), which “are a group of carbohydrates that don’t get broken down and absorbed in the small intestine.” Research suggests “that some people who believed they were gluten-sensitive were, instead, FODMAP-sensitive.” The study found that “a low-FODMAP diet eased their symptoms, as it does for about 70 percent of people who suffer from irritable bowel syndrome, a condition that causes abdominal pain and bowel changes.

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