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It has become almost a chic thing to claim you are allergic
to gluten and must follow a gluten free diet. New research
is showing that the culprit is not actually gluten at all,
but fructan. A fructan is a polymer of fructose molecules.
Fructans with a short chain length are known as
fructooligosaccharides. Fructans occur in foods such as
agave, artichokes, asparagus, leeks, garlic, onions
(including spring onions), yacón, jícama, and wheat.
Those with celiac disease are truly gluten intolerant.
Non-celiac gluten sensitivity or (NCGS) is seen in people
who do not have celiac, but get gastrointestinal relief by
following a gluten-free diet. The main culprit in the
American diet is wheat as it has the highest amount of
fructan. The problem occurs if you do not have the enzyme to
break down the linkages that connect the fructose polymers.
That is when bad things happen. These polymers don’t get
broken down enough and pass on to the large bowl where the
bacterial flora cause fermenting. The body takes on more
water to get things straight and this causes bloating and
So before you go gluten-free, try eliminating foods high in
fructan which as we said includes wheat, but also some other
foods you wouldn’t think would bother you.
At holiday time we are always looking for yummy but fast to
make appetizers, this fits the bill.
1 cup EACH any 3 types of olives, drained
1 pint cherry tomatoes
1 tablespoon Herbes de Provence (if you can’t find this
blend combine rosemary, thyme and basil.)
8 whole garlic cloves
¼ cup olive oil
¼ teaspoon black pepper
Preheat oven to 425 F. Combine all the ingredients in a
mixing bowl to coat with herbs and oil. Roast the mixture on
a baking sheet in the oven for 15-20 minutes or until the
tomatoes are shriveled and lightly browned. Cool mixture on
the sheet pan and you’re done. Serve at room temperature.