There's celiac disease, and then there's the scientist whose experiment introduced us to a condition called non-celiac gluten sensitivity. Peter Gibson is a professor of gastroenterology at Monash University and
director of the GI Unit at The Alfred Hospital in Melbourne, and after his now-famous 2011 experiment, he conducted another. This one found that it may not be gluten that some people are sensitive to, but some or all of the ingredients grouped under the acronym FODMAP: http://www.forbes.com/sites/rosspomeroy/2014/05/15/non-celiac-gluten-sensitivity-may-not-exist/
A chart listing low-FODMAP foods and those to avoid if you want to try out a low-FODMAP diet: http://ibs.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=ibs&cdn=health&tm=7&f=20&tt=65&bt=3&bts=3&zu=http%3A//www.ibsgroup.org/brochures/fodmap-intolerances.pdf
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