MORE IMPORTANT THAN GLUTEN?
MAYO CLINIC GOING GLUTEN FREE:
Essential Guide to Managing Celiac Disease and Related Conditions
Joseph A. Murray, M.D.
(Also mentioned: article in 11/3/2014 issue of The New Yorker magazine.)
Mayo Clinic keeps publishing books that are helpful without either dumbing down or getting too technical. I confess I bought this one out of curiosity, wondering whether the low-FODMAP diet is getting well enough known to appear in new books on related topics.
Sure enough, FODMAPs are listed in the index and discussed under a heading “Is It Something Else?” This book really is about coping with Celiac Disease more than the “related conditions” mentioned in the subtitle—naturally! Dr. Murray is president of the North American Society for the Study of Celiac Disease and has studied wheat genetics, so he definitely knows the topic.
We FODMAPers really are going mainstream, though. That article in The New Yorker (“A Reporter at Large: Against the Grain: Should you go gluten-free?” by Michael Specter) spends a full page on the topic, describing the 2011 Monash University research that turned up the FODMAP complication, describing it as a spinoff from research into the gluten/celiac connection. Dr. Murray’s research is mentioned here too, and he too seems convinced that FODMAPs are important—as important as gluten, or rather, more important. Specter’s conclusion, after interviewing Dr. Murray: “In fact, FODMAPs seem more likely than gluten to cause widespread intestinal distress, since bacteria regularly ferment carbohydrates but ferment protein less regularly….”
If you’re a new FODMAPer, I hope that’s encouraging. A lot of people who give up wheat are feeling better these days.