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the bread, it takes it reduces the fructan content and actually then you can tolerate it. >> Oh, okay. So, you think it might be the
fructan in the bread that I have an issue with and sourdough doesn't have fructan in it. >> Yeah, there was there was a study that
was in gastroenterology a few years ago. Gastroenterology is the top journal in my field. Where basically they they sent people
Listen to native speakers pronounce “fructan” in real conversational contexts with synchronized timestamps and subtitles.
Any homopolysaccharide composed of fructose residues
“2000, Nordic Council of Ministers, Safety evaluation of fructans, TemaNord, page 17, Fructans are also produced by algae, fungi and bacteria (Nelson & Smith, 1986) There is a substantial variation in both linkage types and number of carbohydrate monomers making up the fructans. The functionality, if any, of the different fructan structures is as yet not clear.”