A worrying number of people who are abandoning gluten are doing so with the wrong medical advice, experts have warned.
The finger is often pointed at gluten as the culprit behind digestive problems after eating foods such as onion, pasta, dairy, garlic and bread – but it could be a little known issue called FODMAPs.
Around 75 per cent Australian’s are self-diagnosing themselves as gluten intolerant when it is really FODMAPs, a collection of sugars and short-chains of sugars, which is causing bloating, gas or diarrhea, dietitians agree.
Dietitian Joanna Baker (pictured) says too many people cut out gluten in their diet when it is not the culprit for digestive issues
An increasing number of Australian’s are self-diagnosing themselves as gluten intolerant when it is really FODMAPs, a collection of sugars and short-chains of sugars, which is causing bloating, gas or diarrhea (Stock image)
Many people exist under the assumption it is gluten which their body rejects simply because the gluten-free products they purchase make them feel better.
But Australia dietitian Joanna Baker says gluten-free food also has no FODMAPs, which is often the reason behind digestive discomfort.
‘Because the product is labelled gluten free, many people just assume its the removal of the gluten that means they feel better,’ Joanna said.
‘By removing wheat, you remove both FODMAPs and gluten. Current research is finding that it is the FODMAPs and not the gluten that is the culprit.’
When people consume a high level of these foods, the fermentation can cause bloating, excessive wind and stretches the wall of the bowel irritating nerve endings in the area.
The collection of carbohydrates and sugar molecules in a FODMAPs diet could be brewing an unpleasant potion in the stomachs of those who have mistakenly blamed gluten.
Social media star and dietitian Chloe Mcleod (pictured) also agrees FODMAPs could be the reason behind poor gut health
The collection of carbohydrates and sugar molecules in a FODMAPs diet could be brewing an unpleasant potion in the stomachs of those who have mistakenly blamed gluten (Stock image)
Research has also found that a high-gluten diet can actually be a far healthier option and lowers the risk of heart disease.
‘Many gluten free products are highly processed and higher in fat, sugar and salt than the standard gluten containing foods,’ Joanna explains.
‘Once medical conditions such as coeliac disease have been excluded, the next step is to see a specialised gut health dietitian to determine which type of management is most suitable.’
Joanna says a low FODMAP diet is often the key to banishing poor gut health for good, rather than opting for a gluten-free lifestyle.
Research has also found that a high-gluten diet can actually be a far healthier option and lowers the risk of heart disease (Stock image)
Social media star and dietitian Chloe Mcleod revealed to FEMAIL her top tips for a FODMAPs friendly diet – and said it doesn’t have to mean restrictions.
‘It’s best to work out which FODMAPs are triggers. This can be done through eliminating from your diet and then moving through a series of food challenges to identify triggers and it is often not all of them,’ Chloe said.
Chloe’s day on a plate includes a low FODMAPs toast – which was created by Baker’s Delight – with eggs, feta and spinach for breakfast, spinach, tomato, cucumber and carrot with alfalfa salad topped with quinoa and tuna for lunch and grilled chicken with green beans, eggplant, zucchini, capsicum and brown rice for dinner.
Her preferred snacks include blueberries, strawberries, pineapple, lactose-free yoghurt, and mixed nuts.