Van de Bor says it’s entirely possible that people with IBS can include gluten-containing foods like bread or wheat-based cereals at breakfast, but balance their intake by choosing rice or potato instead of pasta at dinner, for instance.<\/p>\n
It differs from person to person, she says, and for that reason it’s wise to seek professional help to find that tolerance level.<\/p>\n
If a gluten-free diet is needed, there are ways to avoid overreliance on ultra-processed foods. <\/p>\n
I opt for naturally gluten-free ingredients like potatoes, quinoa and polenta. I have also made easy swaps, like tamari for soy sauce. <\/p>\n
Because I’m not coeliac, I seem to be OK with any old oat \u2013 it’s a personal tolerance level.<\/p>\n
One of my few shop-bought concessions is gluten-free bread, which I’ve never successfully baked well. <\/p>\n
But some with IBS tolerate sourdough better, says Van de Bor, “because of its lower fructan content, following fermentation.”<\/p>\n
It’s not something I’ve tried but would only consider it with the help of a dietitian \u2013 a move Van de Bor recommends if reintroducing gluten after a long period. <\/p>\n
As to why anyone would part with it voluntarily for vague health reasons? She’s at a loss.<\/p>\n
“I don’t see the point \u2013 I really don’t.”<\/p>\n
I can’t help but agree. If you can eat a croissant without fear of reprisal from your own gut, why wouldn’t you?<\/p>\n
Go and see your GP if you experience new, severe or persistent gut symptoms \u2013 especially if they’re coupled with weight loss or a family history of bowel issues. <\/p>\n
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