Gluten Intolerance May Have Nothing to Do With Gluten

Gluten Intolerance May Have Nothing to Do With Gluten

FLASH: Often only the mention of gluten invokes the kind of fear in some people usually reserved for things like guns, flying, and not succeeding in life.

Ever since a consensus of 3 large studies in 2010 implicated gluten as the culprit in something coined “Non-Celiac Gluten Sensitivity,” health nuts and conspiracists alike have jumped on the anti-gluten train.

Then, suddenly, everything we ate was poison. And everything suddenly was gluten-free with a $3 surcharge.

To be fair, there is a small percentage of the population that has a negative reaction to gluten, it is estimated to be about 11-13% compared to those who suffer from celiac disease at about 1%.

But, a recent study claims that people who are gluten-sensitive may not actually be as sensitive as they think they are. Instead, something else may be the culprit, and it turns out that it’s not gluten.

The study, spearheaded by researchers from the University of Oslo in Norway and Monash University in Australia, determined that gluten may not actually be the catalyst for digestive and lethargy issues.

According to Peter Gibson, 1 of the scientists at Monash University, due to the fact that sufferers of gluten intolerance complained about mild health symptoms that often mimicked celiac disease and, subsequently, the fact that these symptoms ceased as soon as they stopped their gluten intake, it only made sense to connect the dots between the 2 elements.

“Now it seems like that initial assumption was wrong,” Dr. Gibson admitted.

Dr. Gibson and his team’s new research points the finger at a sugar chain called fructans that are also found in wheat, barley, and rye.

In the study, 59 non-celiacs who ate a gluten-free diet were asked to incorporate specially-formulated cereal bars into their daily food intake.

One bar contained gluten, another contained fructans, and the 3rd had neither.

The participants were split into 3 groups, with each person eating 1 bar per day for a week, then take a 7-day break, then eat another kind of bar for a week, stop, rinse and repeat. The participants were not told what was in these engineered food bars.

The results revealed that the bar containing just fructans induced bloating 15% more and gastrointestinal symptoms 13% more than the control bar.

However, responses to the gluten bar proved to be undetectable when compared to the control bar.

These findings strongly suggest that everything we know about gluten might be completely wrong.

Fructans, and not gluten may very well be what’s causing that cramping, bloating, bowel irritation, and intestinal issues you feel upon consumption of certain starches.

This is great news for people that enjoy foods that are low in fructans but high in gluten.

This may be frustrating if you have a kitchen full of gluten-free wraps and bars that actually contain fructans. Hmm!

Eat healthy, Be healthy, Live lively

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Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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