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This new research has captivated the press as it has been manipulated to send a message that in reality, gluten sensitivity doesn’t actually exist, and that the reactions people may have to consuming gluten containing products may well have to do with other components of the foods called FODMAPS – a group of poorly absorbed carbohydrates.
He began by revealing to the radio audience that his earlier research had clearly recognized gluten exposure as a risk for illness in some humans. But he went on to say that now, his newer research showed contradictory results. “Unless a person has celiac disease, there is no reason to avoid consuming gluten.
The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets - even the placebo diet - caused pain, bloating, nausea, and gas to a similar degree. It didn’t matter if the diet contained gluten. (Read more about the study.)
Background: Nonceliac gluten sensitivity (NCGS), occurring in patients without celiac disease yet whose gastrointestinal symptoms improve on a gluten-free diet (GFD), is largely a self-reported diagnosis and would appear to be very common. The aims of this study were to characterize patients who believe they have NCGS. Materials and Methods: Advertising was directed toward adults who believed they had NCGS and were willing to participate in a clinical trial. Respondents were asked to complete a questionnaire about symptoms, diet, and celiac investigation. Results: Of 248 respondents, 147 completed the survey. Mean age was 43.5 years, and 130 were women. Seventy-two percent did not meet the description of NCGS due to inadequate exclusion of celiac disease (62%), uncontrolled symptoms despite gluten restriction (24%), and not following a GFD (27%), alone or in combination. The GFD was self-initiated in 44% of respondents; in other respondents it was prescribed by alternative health professionals (21%), dietitians (19%), and general practitioners (16%). No celiac investigations had been performed in 15% of respondents. Of 75 respondents who had duodenal biopsies, 29% had no or inadequate gluten intake at the time of endoscopy. Inadequate celiac investigation was common if the GFD was initiated by self (69%), alternative health professionals (70%), general practitioners (46%), or dietitians (43%). In 40 respondents who fulfilled the criteria for NCGS, their knowledge of and adherence to the GFD were excellent, and 65% identified other food intolerances. Conclusions: Just over 1 in 4 respondents self-reporting as NCGS fulfill criteria for its diagnosis. Initiation of a GFD without adequate exclusion of celiac disease is common. In 1 of 4 respondents, symptoms are poorly controlled despite gluten avoidance.
originally posted by: Cloudbuster
a reply to: FlySolo
All I know is that even if I have the tiniest bit of gluten my face get itchy and red within about an hour of eating it and I get a headache that lasts three days. My joints swell up . Then my skin on my face gets blisters. After being tested as severely malnourished and dangerously low in iron and all other bits and minerals and with my skin reaction a and constant thrush which is a yeast thing done below and constant aching joints aND servere depression a friend suggest I try gluten free so I did and all these symptoms disappear.
Don't tell me I am not allergic to gluten.
Sure there are people who are fad-ding it but it is real to some people.
Actually you will find that the wheat that is produced today has been selectively grown to contain way more gluten in it than was grown 50 years ago and that is causing problems.