51�Թ�

Finnish company Fazer Mills recently introduced an enzyme called LOFO, which can help lower the fructan content in wheat bread.

So how can someone find out whether they’re fructan intolerant?

Unlike wheat, however, it’s low in those poorly-digested fructan carbohydrates, rendering it a perfect test food to help clarify whether someone’s adverse reactions to wheat-containing foods likely result from a gluten intolerance or a fructan intolerance.

Fodmaps are fermentable oligo-, di- and mono-saccharides, and polyols – and one of them, fructan, is increasingly implicated in irritating the gut, causing flatulence, diarrhoea and bloatedness.

In fact, even some higher gluten foods – like 100 percent spelt bread – are well tolerated, since their fructan load is minimal.