date:Nov 08, 2018
ple who think they cant tolerate gluten are actually sensitive to fructans.
Fructans are a type of carbohydrate composed of chains of fructose, the simple sugar found in honey and fruit. Americans encounter fructans most commonly in wheat and onions, but they are also found in rye, oats, barley, artichokes, asparagus, leeks, garlic and lettuce.
Humans have limited ability to digest fructans in the small intestine. That means theyre still intact when they reach the large intestine (colon), wher