the article said...
FODMAPS are frequently found in the same foods as gluten.
The
Scientific American has an interesting take on this. It said that in recent years wheat has been bred to increase ATIs in order to make it more resistant to pests. It may not the be gluten per se but the ATIs in wheat that are causing havoc in our digestive system.
This is similar to the nightshade vegetables such as tomatoes, potatoes, eggplant, etc. that are being bred for solanine to protect them from insects. High intake of solanine foods gives me backache but I can tolerate moderate amounts very well. Potatoes are a great source of resistant starch. But I have a very low tolerance for wheat.
Anyway what difference does it make if it is the gluten, FODMAPS or the ATIs in wheat that that is the culprit. The bottom line is I need to avoid wheat products. Besides I am skeptical of the fodmap theory because they don't seem to bother me when I eat them in other foods.
blogs.scientificamerican.com/guest-blog/gluten-sensitivity-what-does-it-really-mean/gluten-sensitive patients have higher expression of the TLRs compared to control patients...
a family of proteins in wheat may be to blame. The proteins, amalyse-trypsin inhibitors, or ATIs, activated one type of TLR and caused an innate immune response in human immune cells and in live mice.
Interestingly, the ATI content in wheat has dramatically increased in recent years. ATI proteins naturally protect wheat from pests. As wheat is bred to be increasingly pest-resistant, ATI content also increases. An increase in ATIs might explain what appears to be a growing amount of gluten-sensitive people.