Carbohydrate intolerance or sensitivity can be to the whole group of carbohydrates known collectively as ‘FODMAPS’ which includes lactose. These are fermentable oligosaccharides, disaccharides, monosaccharides and polyols which are sugars that draw water into the intestinal tract. They may be poorly digested or absorbed and become fodder for colonic bacteria that produce gas and can cause abdominal distress.
They consist of:
Fructose: Sugar found in agave, apples, bell peppers, blueberries, dried fruit, grapes, honey, jam, mangoes, pears, pickles, salad dressings, sugar-snap peas, tomatoes and tomato concentrate and watermelon and drinks made with high-fructose corn syrup.
Fructans: Soluble fibre found in artichokes, asparagus, bananas, beetroot, garlic, leeks, onions, rye and wheat.
Galactans: Complex sugars found in broccoli, Brussel sprouts, cabbage, dried beans and peas, soya beans and soya milk.
Lactose: The sugar in milk from cows, goats and sheep.
Polyols: The sugar alcohols (sweeteners) isomalt, mannitol, sorbitol and xylitol and present in stone fruits such as apricots, avocado, cherries, peaches and plums.
Try avoiding consumption of any of the above foods to find out if this is causing the symptoms. It can take six to eight weeks on a Fodmap-free diet to see a significant improvement.
If there is no improvement then check that the intolerance is not to the other food allergens listed on this page:
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