A recent study suggests that gluten sensitivity is not triggered by gluten, but by something else. It is a study that was published in Gastroenterology, and it was conducted by a team of researchers from the University of Oslo-Norway, and Monash University from Australia.
According to the reports, 13% of the population consider themselves to be gluten-sensitive, because of the symptoms that they experience, like bloating after eating foods like pasta and bread. But only one percent of them actually have the celiac disease, which can lead to a severe reaction to gluten that is usually characterized by symptoms like indigestion and diarrhea.
Researchers have discovered that people are usually sensitive to a sugar chain that is called fructans, and not gluten.
Peter Gibson from the Monash University has stated that gluten was assumed to be the culprit of celiac disease and that people felt much better when they stopped eating wheat. But it now seems that this assumption was wrong.
According to researchers, non-celiacs show no difference in symptoms between foods that contain and the ones that don’t contain gluten. They have asked 59 non-celiacs who followed a diet that is gluten-free to eat cereal bars, one every day. The first cereal bar contained gluten, the second contained fructans and the third contained none of them. The participants, however, did not know which contained what.
They have divided the participants into three groups, and they ate the bars for one week, then made one week break and then they continued. The findings suggested that the bars that contained fructans led to 15% more bloating than the control bar, and 13 percent more gastrointestinal symptoms.
The gluten bar also led to the same results as the control bar. This means that gluten sensitivity can often time be misdiagnosed, and the root cause is the presence of fructans.
The gluten “problem” can also be caused by the use of a herbicide that goes by the name of Roundup. It is rich in glyphosate, which is a harmful ingredient that is deadly to barley and wheat. An extended exposure to this can cause inflammation and can have some adverse effects like depression, obesity, gastrointestinal disorders, heart disease, diabetes, Alzheimer’s and infertility.
What is more, individuals with celiac disease need to become aware of the fact that this condition can be treated and its symptoms can be avoided, just by changing their dietary habits, and following a healthier diet.