Gluten is a protein composite which is found in wheat, barley, and other grains. It is used to increase the protein content and make the dough more stretchy. Since 2011, number of products have been adapted to gluten-free, from cereals and crackers to breads and chips. The variety of new gluten-free options are preferred not only by people who believed that they were sensitive to gluten, but also by many consumers who wanted to make more conscious decisions for their health. One researcher who provided crucial evidence for gluten sensitivity, or non-celiac disease, has now published findings that affirm the opposite.
The study was a follow-up on a 2011 experimental study by Peter Gibson at Monash University. The 2011 study’s findings indicated that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, which is a well-known autoimmune disorder that is triggered by gluten and affets less than 1% of the population. They termed this finding “non-celiac gluten sensitivity”.
The present study, which was a follow-up by the same scientists, looked at 37 people with non-celiac gluten sensitivity (NCGS) and irritable bowel syndrome. The test subjects were provided with every meal throughout the duration of the experiment. All potential dietary triggers for gastrointestinal symptoms were removed, this included milk products, certain preservatives like benzoates, sulfites, nitrites, and more. Both fecal matter and urine samples were collected from the participants. The participants were then subjected to high-gluten, low-gluten, and supposedly non-gluten (placebo) diets.
The study by found that every single treatment diet, including the placebo gluten-free diet, caused pain, nausea, bloating, gas, and discomfort to a similar degree. In other words, there was no specific response to gluten from the participants. A third and much larger study also found similar results.
It turns out that gluten may not be as harmful as approximately 30% of U.S. citizens perceived it to be for their bodies, based on the findings of these follow-up studies. However, too much of anything probably isn’t a good idea and gluten has still been claimed to promote inflammation in the body, which can lead to a negative nocebo effect. Other common food items which are more properly confirmed to fuel inflammation: animal fats, trans-fats, refined sugar, bleached (white) breads and pastas, and much more.
Prolonged inflammation in the body is a serious issue, and chronic inflammation is responsible for contributing to a number of discomforting symptoms experienced by millions of people around the world every single day. Dozens of illnesses are rooted and triggered in the body by prolonged and chronic inflammation. If the inflammation is left unchecked, it can eventually even lead to cancer.
Aside from eating too much of the wrong foods, there are a variety of other variables which can contribute to inflammation in the body, like continued stress, being overweight, smoking, and more.