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Published 3 years ago with 1 Comments

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  • kxh
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    An interesting article. The Monash University studies showed that many people with non-celiac self-diagnosed gluten problems had little reaction to pure gluten but did react to high FODMAP foods. Wheat, barley, rye and oats being high in fructans, one of the FODMAPs (an oligosaccheride), and a gluten free diet help them because it cuts down on some FODMAPs.

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