Successive studies have shown that when people consumed a gluten-free diet they continued to experience an ‘intolerant’ stomach. It turns out that the cause may be the ‘fructan’ molecules, a sugar chain found in some vegetables as well as cereals.
Fructan molecules are found in wheat, barley and rye, as well as onions, garlic, chickpeas, cabbage, and artichokes. Researchers believe that this may explain why people with irritable bowels often improve on gluten-free diets but don’t make a full recovery. Trials have found that people with Irritable Bowel Syndrome felt better when they cut fructan from their diet.