Scientists Who Found Gluten Sensitivity Evidence Have Now Shown It Doesn’t Exist
SCIENCE ALERT REPORTS:
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 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 in Australia. 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 percent of people want to eat less gluten. Sales of gluten-free products are estimated to hit $US15 billion by 2016.