The 12th Invest in ME Research Conference June, 2017, Part 2
MEMum presents the second article in a series of three about the recent 12th Invest In ME International Conference (IIMEC12) in London.
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New Scientist: it may be the carbs not the gluten making you ill

Discussion in 'Other Health News and Research' started by Countrygirl, Nov 10, 2017.

  1. Countrygirl

    Countrygirl Senior Member

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    I am posting this here because many/most of us find that foods contain wheat creates various gut problems, and this article in the New Scientists explains that it may not be the gluten that is causing the problem but the fructans.

    https://www.newscientist.com/articl...cial&utm_source=Facebook#link_time=1510316681



     
    Last edited: Nov 10, 2017
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  2. Diwi9

    Diwi9 Senior Member

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    Maybe I can reintroduce sourdough toast into my life! XOXO
     
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  3. Murph

    Murph :)

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    I have a big problem with fructans (fodmaps) exactly as this study suggests. I set a new record on the fructose breath test!

    I can eat gluten and I **really** enjoy eating spelt sourdough bread, which is made with bacteria and I find has very positive effects on my digestion.
     
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  4. jpcv

    jpcv Senior Member

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    :beer::beer:
    Maybe I can reintroduce :beer::beer::beer: ?????
     
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  5. redrachel76

    redrachel76 Senior Member

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    Thank you for posting this. This article made me realize that I am sensitive to both gluten and fructans. Up till now I didn't know why my digestive system couldn't tolerate so much random stuff like onions even after eliminating gluten.
     
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  6. Londinium

    Londinium Senior Member

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    Interesting article. Genuine question though: is there any evidence that ME patients are more likely to be sensitive to gluten and/or wheat? ie beyond the 12% cited for the general population?
     
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  7. Hip

    Hip Senior Member

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    I had lifelong gluten sensitivity, where eating any gluten would rapidly trigger a depressed state lasting for 6 to 8 hours (a common response in gluten sensitive people). But onions and garlic I can eat without problem.

    So I would think that although there may be fructan-sensitive people who may mistakenly believe they are gluten intolerant, there are also those who are genuinely gluten intolerant.


    Interestingly enough, I lost my gluten sensitivity after developing ME/CFS. That's consistent with the CCC which says that ME/CFS may involve "new sensitivities and allergies and change in status of pre-existing ones".
     
    Last edited: Nov 11, 2017
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  8. boombachi

    boombachi Senior Member

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    IBS like symptoms are included in most criteria for diagnosing me/cfs (I believe). I don't know if this has been equated with glutn sensitivity. In my case milk was the biggest problem and most of my problems disappeared after giving up milk and only eating cheese and yogurt very occasionally.
     
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  9. Hip

    Hip Senior Member

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    It is not in the CDC Fukuda definition of ME/CFS, but is in the CCC definition.
     
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  10. Londinium

    Londinium Senior Member

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    Ah yes OK, I was aware that gastrointestinal symptoms were in some criteria, just not that they were specifically linked to wheat/gluten.
     
  11. boombachi

    boombachi Senior Member

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    I think this could be an interesting area to research. It is such a common symptom it could give us valuable clues about what is going on. I know there are researchers looking at gut bacteria but I dont know of any looking specifically at food intolerance.
     

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