There might be a reason why (other than the “nocebo effect“) most people say they feel better after jumping on the gluten-free bandwagon even though 98 percent of them don’t actually have any kind of gluten allergy.
I’ll admit it, I read Wheat Belly when it first came out and went gluten-free for a period of time. I already didn’t eat refined carbs, so I only felt moderately better when I gave up whole wheat bread. I didn’t get the whole holy crap this has changed my life experience that other people had, so I started eating it again. I actually decided to try going gluten-free in hopes that it might clear up my skin, but it didn’t, so I said to hell with it.
Fast forward three years and several allergy tests later and I still haven’t figured out why some foods just don’t agree with me. But then I came across this article the other day and decided look into what foods contain these elusive FODMAPs — Fermentable, Oligo-, Di-, Mono-saccharides and Polyols. (more…)