Gluten Sensitivity?

I don’t have celiac disease, very generally an allergy to gluten that affects the small intestine. However, I do notice a difference in my digestion when I eat foods that are high in carbohydrates. A recent New York Times Blog entry, “When Gluten Sensitivity Isn’t Celiac Disease” offers some discussion on gluten sensitivity, recognizing that it may be FODMAPs, an acronym derived from Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, that are to blame. As identified in the article, FODMAPs

may be poorly digested or absorbed, and become fodder for colonic bacteria that produce gas and can cause abdominal distress. They are:

■ Fructose: A sugar prominent in apples, pears, watermelon, mangoes, grapes, blueberries, tomatoes and tomato concentrate, and all dried fruits; vegetables like sugar-snap peas, sweet peppers and pickles; honey; agave; and jams, dressings and drinks made with high-fructose corn syrup.

■ Lactose: The sugar in milk from cows, goats and sheep, present in ice cream, soft cheeses, sour cream and custard.

■ Fructans: Soluble fiber found in bananas, garlic, onions, leeks, artichokes, asparagus, beets, wheat and rye.

■ Galactans: Complex sugars prominent in dried peas and beans, soybeans, soy milk, broccoli, cabbage and brussels sprouts.

■ Polyols: The sugar alcohols (sweeteners) isomalt, mannitol, sorbitol and xylitol, present in stone fruits like avocado, cherries, peaches, plums and apricots.

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