This is an interesting article about gluten. This caught my attention:
One problem: Non-celiac gluten sensitivity may not even exist. We know that some people have gut problems that clear up when they avoid all wheat, but it’s not at all clear that gluten is the deciding factor. In fact, Peter Gibson, the Australian researcher whose early studies were the first to raise the gluten warning flag, has done follow-up studies that now have him of the opinion that it is certain sugars in wheat (fermentable oligosaccharides, disaccharides and monosaccharides, for those taking notes) that are the actual culprits. If he’s correct, there will be few places for those with unpleasant gastrointestinal reactions to hide, since the sugars in question are present in a vast array of food items, including fruits, veggies and dairy. Unless you’re ready to cut out everything from onions and apples to ice cream and beer, it’s hopeless.
One problem: Non-celiac gluten sensitivity may not even exist. We know that some people have gut problems that clear up when they avoid all wheat, but it’s not at all clear that gluten is the deciding factor. In fact, Peter Gibson, the Australian researcher whose early studies were the first to raise the gluten warning flag, has done follow-up studies that now have him of the opinion that it is certain sugars in wheat (fermentable oligosaccharides, disaccharides and monosaccharides, for those taking notes) that are the actual culprits. If he’s correct, there will be few places for those with unpleasant gastrointestinal reactions to hide, since the sugars in question are present in a vast array of food items, including fruits, veggies and dairy. Unless you’re ready to cut out everything from onions and apples to ice cream and beer, it’s hopeless.
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