Researchers Reveal The True Cause Of Gluten Sensitivity & It Isn’t Gluten

According to the latest researches, gluten-sensitivity was actually caused by something else, but not gluten.

This research was done by researches from the Monash University in Australia and the University of Oslo in Norway, after the research was done, it was published Gastroenterology.

From the reports, 13% of the people who claimed they were sensitive to gluten, due to the symptoms they experienced, like bloating right after eating pasta or bread, but actually only 1 percent are dealing with celiac disease, and this disease can lead to many autoimmune reactions to gluten, which are characterized with indigestion and diarrhea.

Researchers claimed that the people are actually not sensitive to gluten, but to sugar chains called fructans.

New Scientist reported Peter Gibson from Monash University, and he told them:

“We were thinking that gluten was the main cause for the celiac disease, and the fact that people were feeling better after they stop eating wheat too, but now it seems like the thinking we had was completely wrong.”

Gluten-sensitivity can be quite a controversial subject, but the researches proved that the non-celiacs didn’t show any difference in the symptoms between the foods that contain and the foods that don’t contain gluten.

The researchers did an experiment on 59 non-celiacs who had diets that didn’t include gluten, by giving them a cereal bar, which should be consumed once a day. The first bar had gluten, the second bar had fructans, and the third bar didn’t have any of them, but all of the participants didn’t know which one contained what.

The participants were divided in three groups, and they were eating the bars for a week, than made a one week break, and then they continued with the experiment.

The results showed that the bars that contained fructans increased the bloating cases by 15% more than the control bar, and increased the gastrointestinal symptoms by 13%.

They concluded that the gluten bar provided the same things as the control bar. This tells us that sometimes the gluten-sensitivity can be misdiagnosed, while the real cause for the gluten-sensitivity is actually the presence of fructans in our body.

Therefore, foods that are high in gluten and low in fructans, like soy sauce can become very popular.

The gluten-sensitivity misdiagnosing might be caused also from the use Roundup which is actually a herbicide. This is a very dangerous and harmful ingredient, and also is very deadly to barley and wheat.

The long-term exposure to this harmful ingredient can also be followed by some issues like depression, obesity, diabetes, gastrointestinal disorders, Alzheimer’s disease, infertility and even cancer!

The people who are dealing with celiac disease, should be very aware that there is a possibility to treat the disease and avoid its more than 200 symptoms, by changing to a healthier diet, and also changing their dietary habits.

Other included sources linked in David Wolfe’s article:
New Scientist