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In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite.
The first follow-up paper came out last year in the journal Gastroenterology. Here's the backstory that makes us cheer:
The study was a follow up on a 2011 experiment in the lab of Peter Gibson at Monash University. The scientifically sound — but small — study found that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, a well-known autoimmune disorder triggered by gluten.
They called this non-celiac gluten sensitivity.
Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute. If you've ever had "wheat meat," seitan, or mock duck at a Thai restaurant, that's gluten.
Gluten is a big industry: 30% of people want to eat less gluten. Sales of gluten-free products are estimated to hit $15 billion by 2016.
Although experts estimate that only 1% of Americans — about 3 million people — suffer from celiac disease, 18% of adults now buy gluten-free foods.
Since gluten is a protein found in any normal diet, Gibson was unsatisfied with his finding. He wanted to find out why the gluten seemed to be causing this reaction and if there could be something else going on. He therefore went to a scientifically rigorous extreme for his next experiment, a level not usually expected in nutrition studies.
For a follow-up paper, 37 self-identified gluten-sensitive patients were tested. According to Real Clear Science's Newton Blog, here's how the experiment went:
Subjects would be provided with every single meal for the duration of the trial. Any and all potential dietary triggers for gastrointestinal symptoms would be removed, including lactose (from milk products), certain preservatives like benzoates, propionate, sulfites, and nitrites, and fermentable, poorly absorbed short-chain carbohydrates, also known as FODMAPs. And last, but not least, nine days worth of urine and fecal matter would be collected. With this new study, Gibson wasn't messing around.
The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets — even the placebo diet — caused pain, bloating, nausea, and gas to a similar degree. It didn't matter if the diet contained gluten. (Read more about the study.)
"In contrast to our first study … we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings.
It seems to be a "nocebo" effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study.
On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten. That still doesn't explain why people in the study negatively reacted to diets that were free of all dietary triggers.
You can go ahead and smell your bread and eat it too. Science. It works.
However, they are speculating that the real issue is FODMAPs, which a gluten-free diet does help address. Much like the SCD, the foods you avoid means you are avoiding gluten. If they are right and it is FODMAPs, then the gluten free trend is just the understandable confusion of causation and results. The problem is that if what is causing a person's issues is FODMAPs, going gluten-free is not enough. They also need to go corn syrup free, sugar substitute free, lactose free, stone fruit free, and more. It is far more restrictive and confusing than just going gluten free. But bottom line, if you are eating low FODMAPs, you are still avoiding wheat, barley, and rye.
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On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten. That still doesn't explain why people in the study negatively reacted to diets that were free of all dietary triggers.
All the diets used in the study, according to what I read, had rice, corn, and/or sugar, which are allowed in a low FODMAPs diet. However, I negatively react to those three items, as do most people helped by the SCD (generally people with ulcerative colitis or Crohn's).
Quote:
Originally Posted by Luckyd609
You can go ahead and smell your bread and eat it too. Science. It works.
Only if you aren't FODMAPs sensitive. No wheat on a low FODMAPs diet.
__________________
When I post in bold red that is moderator action and, per the TOS, can only be discussed through Direct Message.
However, they are speculating that the real issue is FODMAPs, which a gluten-free diet does help address. Much like the SCD, the foods you avoid means you are avoiding gluten. If they are right and it is FODMAPs, then the gluten free trend is just the understandable confusion of causation and results. The problem is that if what is causing a person's issues is FODMAPs, going gluten-free is not enough. They also need to go corn syrup free, sugar substitute free, lactose free, stone fruit free, and more. It is far more restrictive and confusing than just going gluten free. But bottom line, if you are eating low FODMAPs, you are still avoiding wheat, barley, and rye.
This is still a small percentage of people who suffer from IBS and Crohns. FODMAP is not at all a practical way to eat and the only reason one would choose to do so is to address a REAL health issue.
The study was done on healthy people that, 'said' they had a gluten sensitivity.
One thing that I read (and I can't remember where, d'oh) is that what people are labeling as a gluten sensitivity may in fact be due to glyphosate (Round-Up). When wheat is nearing harvest time, the entire crop is sprayed with glyphosate. This causes the seeds (the wheat berries) to ripen all at once and uniformly, and then the plant dies. Then these wheat berries are ground to make flour, etc, and we end up eating lots of Round-Up (yum yum). There is also evidence that glyphosate kills good bacteria in the intestines, which leads to digestive problems, and that is what people are calling "gluten sensitivity".
One thing that I read (and I can't remember where, d'oh) is that what people are labeling as a gluten sensitivity be due to glyphosate (Round-Up). When wheat is nearing harvest time, the entire crop is sprayed with glyphosate. This causes the seeds (the wheat berries) to ripen all at once and uniformly, and then the plant dies. Then these wheat berries are ground to make flour, etc, and we end up eating lots of Round-Up (yum yum). There is also evidence that glyphosate kills good bacteria in the intestines, which leads to digestive problems, and that is what people are calling "gluten sensitivity".
Interesting. And SUCH a lovely thought. Lol.
What doesn't fit though, is that the reaction is almost immediate. My daughter is thin, standing about 5 8" and wears a size 4. Within 20 minutes or so of eating bread or pizza or whatever, her lower abdomen pops out like she's three months pregnant. Hours later, she'll begin having pains and gas that will last for two or three days. Just having a bagel can set this off.
And there's the question of why it doesn't happen to the rest of us.
Meanwhile, she avoids foods that contain gluten, and she's ok.
What doesn't fit though, is that the reaction is almost immediate. My daughter is thin, standing about 5 8" and wears a size 4. Within 20 minutes or so of eating bread or pizza or whatever, her lower abdomen pops out like she's three months pregnant. Hours later, she'll begin having pains and gas that will last for two or three days. Just having a bagel can set this off.
And there's the question of why it doesn't happen to the rest of us.
Meanwhile, she avoids foods that contain gluten, and she's ok.
Maybe she has an actual food allergy to wheat. It can also pertain to wheat related items like rye and oats.
A lot of people have the grain (mostly wheat) allergy. Could be nothing to do with gluten.
Most people are not allergic to wheat. That is a myth perpetuated by the fraudulent "allergy testing" companies that profit by telling you that you're allergic to wheat, eggs, dairy, and all sorts of other things, and by taking the supplements that they just happen to also manufacture/have a vested financial stake in, you can become well again.
Again - most people are NOT allergic to wheat. Some people are, but most people are not. It is not a common allergy. Moderator cut: removed insulting remark
Last edited by in_newengland; 08-15-2015 at 10:45 AM..
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