FODMAPS

Ever year more and more diets are being introduced in the lives of millions of Americans.

One diet that has recently become popular is the gluten-free diet. Controversy has it, however, that this diet is frequently being self-diagnosed and for many of the “wrong” reasons. Celiac disease, a disease affecting less than 1% of the population, is a disease in which gluten is not able to be broken down by the body. A much less extreme version of this problem is identified by gluten sensitivity. The problem with this disorder, however, is simply the fact that there is no exact definition of it. Doctors are unsure of when to diagnose this disorder as many of its effects are similar with other disorders including irritable bowel syndrome.

FODMAPS, also known as fermentable oligosaccharides, can create symptoms very similar to those that individuals experiencing gluten-sensitivity may feel. FODMAPS are found in a variety of foods including cauliflower, asparagus, chorizo, mango, pomegranate, grapefruit, biscuits, pasta, gnocchi, cheese, jams, and many others. By definition, FODMAPS are labeled as short chain carbohydrates and specific sugars. Doctors commonly misdiagnose patients as gluten-free rather than allergic to FODMAPS because there are many overlapping symptoms that they share. For example, many grains such as rye, wheat, and barley are both high in gluten as well as high in FODMAPS. Thus, when a person removes the gluten from their diet, many times they are also removing foods containing high FODMAPS as well and find relief from both of the nutrients. Both gluten sensitivities and allergies to FODMAPS have symptoms such as irritable bowel syndrome, bloating, gas, diarrhea, and other gastrointestinal problems.

Because of the similarities between these two nutrients, many people tend to take both gluten and FODMAPS out of their diets. Some individuals remove it because of the sensitivity they feel they may have, while many others remove it because of the “health benefits” they think that it brings to them. By eliminating both FODMAPS and gluten from the diet, the number of carbohydrates that are available to a person greatly decreases. As common knowledge as well as research throughout many years tells us, the removal of carbohydrates from the diet thus results in weight loss. Less carbs results in less fat and thus less extra pounds. Because of this reasoning, it is common for both of these diets to be paired together. Not only does it help with dietary and ingestion problems, but like just explained, weight-loss is another benefit to these diets.

However, individuals must be aware that when eliminating both FODMAPS and gluten from the diet, the amount of food options they have greatly decreases. Because of the strict and random assortment of foods that contain FODMAPS, this diet can be very difficult to follow and thus very easy to break without realizing.

For individuals with gastrointestinal problems that have been attempting the gluten-free diet, but to no avail still feeling their problems, eliminating FODMAPS would most likely be the next best suggestion that a doctor would likely recommend.