Why can I digest garlic?
But onion leaves me
killing over in pain?
Why can I eat wheat fructans?
But not onion fructans?
Why during reintroductions
do I have to test garlic, onions, fruit fructans
wheat fructans.
All of these different
fructan molecules, when all the other FODMAP
categories we just test one food?
Today we’re going to talk about all the facts about
fructans, but before that, let me introduce myself,
I'm dietitian Taylor with the Diet Vs Disease team.
Today, I'm going to chat about fructans.
What's unique about them in comparison to other
FODMAP groups.
Let's take a step back, what are FODMAPs?
FODMAPs are Fermentable,
Oligosaccharides, Disaccharides, Monosaccharides and Polyols.
These are fermentable carbohydrates that
when consumed can sometimes cause digestive
distress, cramping, diarrhea or constipation.
Fructans fall under the Oligosaccharides
category, similar to GOs, Galacto-Oligosaccharides.
So fructan molecules are fructose molecules
put together into a chain or different lengths
of chains, which is where fructans are unique.
That they're all a little bit different in terms
of their composition, chain length, Etc.
Whereas fructose molecules are always in their singular
form, for example.
So when we are consuming
Fructans our body is I was going to say breaking
them down but technically human bodies do not
produce the enzyme that breaks down fructans.
When we consume them, they go move through us, undigested.
And then the lactobacillus and bifidobacterium
in our digestive tract, will ideally ferment,
them break them down, or to help our body digest
them and process them.
Sometimes this does
not occur or that fermentation process causes
a lot of discomfort and distress.
There are inulin has enzymes that can help with breaking
down fructans which is where what you will
see in some enzymes that are specific for FODMAP breakdown.
So, what's important or why it's important
to reintroduce different amounts of fructans
Or different fructans in different
amounts is to determine your unique threshold
for each of those fructans. So we know how much
enzyme you may need in order to minimize symptoms
or manage symptoms. It will also help us determine
if you're actually needing that enzyme.
There’s no use spending money on an enzyme that you might
not need for example, if you break down fructans fine.
Again, everybody responds a little bit different
to each fructans. So we typically recommend
eliminating them during that elimination
part of the fought low FODMAP diet reintroducing
different components, or different foods
with different fructans examples, or chainlinks for example.
So oftentimes will do
garlic fructans, onion fructans, as well as wheat
fructans, maybe a fruit fructans or another
vegetable fructans as well, depending on the person.
So that is some fun facts about fructans for you.
I hope that answer your question around.
Why some individuals react to different fructans.
How they digest in our body?
How some enzymes can help us
break them down potentially once
we determine our thresholds and how much we
may or may not need as well.
If you’re new to the
low FODMAP diet, and you're looking for a place to start.
Definitely comment “FODMAP Food List” below
and we can send you our low FODMAP food list.
Remember though, after elimination for about
four weeks, with symptom Improvement. We then
want to go into reintroduction if we're not
seeing symptom Improvement during elimination,
we want to look at why that is.
Is it that were not
or we have hidden FODMAPs in there.
Is it that were not actually intolerant to FODMAPs.
But there's another compound we need to look
at or many other factors and if you're looking
for a team to help you with this, let us know the
Diet VS Disease Team is a gut health specialist
team, and we specialize in all things Gut Health,
Diverticulitis, IBS, IBD, SIBO and more,
Thanks for watching and I hope you have a great day.