Find the True Cause Of Gluten Sensitivity! It Is NOT Gluten! [Video]
A recent study suggests that people who are gluten-sensitive may actually be dealing with a sensitivity to something other than gluten.
The study was published in the journal Gastroenterology, led by researchers from the Monash University in Australia and the University of Oslo in Norway.
While about 13 % of people believe themselves to be gluten-sensitive due to symptoms like feeling bloated after eating foods like pasta or bread, reports suggest that only 1% of people actually have celiac disease. It can cause a severe autoimmune reaction to this protein that includes symptoms such as indigestion and diarrhea.
The new study suggests a sugar chain called fructans. Many people are in fact sensitive to. We can find gluten and fructans in wheat, rye, barley, and more.
“Because of celiac disease, there was assumption that gluten was the culprit and the fact that people felt better when they stopped eating wheat,” says Peter Gibson from Monash University. “Now it seems like that initial assumption was wrong.”
Gluten sensitivity is very controversial subject.
Some researches are suggesting that non-celiacs show no difference in symptoms between food that contains or doesn’t contain this protein. Nonetheless, there are a number of food lines which are gluten free.
In the new research, 59 non-celiacs who ate a gluten-free diet were asked to eat special cereal bars. One bar contained fructans, another protein, and the third had neither. The study participants split into 3 groups. Each person was eating one bar a day for a week. Then they had a week’s break and then they continued eating the next bar. They didn’t know which bar was which.
The results showed that the fructans bar triggered bloating 15 % more than the control bar, and also triggered gastrointestinal symptoms 13 % more. They found that gluten bar was no different from the control bar.
The study results suggest that in many cases the sensitivity on this protein may not be misdiagnosed, while fructans may instead be the cause. This could increase the popularity of foods that are low in fructans but high in gluten. One of those food is soy sauce, while also lowering the risk of developing type 2 diabetes for people that were on a gluten-free diet.
Another possible culprit in the this controversy is Roundup.This and other herbicides contain a deadly active ingredient to barley and wheat known as glyphosate. Over months and years of exposure, Glyphosate causes inflammation leading to consequences such as:
- gastrointestinal disorders,
- heart disease,
- cancer and
- Alzheimer’s disease etc.
Many Americans may have intolerance and don’t know about it.
For those with celiac disease, most celiac disease treatment starts with changing what we are actually consuming . Celiac disease causes more than 200 symptoms, but with a proper diet, you can avoid many symptoms.