Why Wheat Hurts Your Stomach: Fructan Sensitivity Beyond Gluten скачать в хорошем качестве

Why Wheat Hurts Your Stomach: Fructan Sensitivity Beyond Gluten

The source material is a comprehensive scientific report examining the pathophysiology of non-celiac wheat sensitivity (NCWS), a condition in which patients react to wheat despite negative tests for celiac disease and wheat allergy. The report concludes that most gastrointestinal symptoms are caused by fructans—indigestible carbohydrates—rather than gluten alone. The osmotic effect of fructans and their rapid fermentation in the colon lead to gas production, which, together with visceral hypersensitivity (a lowered pain threshold in the gut), explains the severity of symptoms. The report also discusses the role of amylase–trypsin inhibitors (ATIs) as potential triggers of systemic inflammation and recommends the Low FODMAP diet as both a diagnostic and therapeutic standard. Finally, it highlights that long-fermented sourdough bread can significantly reduce fructan content and thereby improve wheat tolerance.