Wheat contains fructans which are composed of long chains of fructose molecules. Sensitivity to fructans varies quite a bit from individual to individual. Even though I am very sensitive to foods with excess fructose (i.e. more fructose than glucose) I can tolerate quite a bit of wheat products with no problems. Thank heavens - I love bread, pasta, crackers, etc.
Did you read both articles? The bottom one is the most recent produced by the Australian GI research group which has developed this approach over the past decade. Unfortunately, the web based version of the article is missing the tables with useful information contained in the original article. Heather's EFI diet is quite similar but with less emphasis on fructose and fructans.
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Re: vegetables with the most SF in them
Heather's EFI diet is quite similar but with less emphasis on fructose and fructans.
