Many people who swear they’re “gluten sensitive” find themselves avoiding bread, pasta, and wheat products. The fact is, they may be misplacing the blame. A recent comprehensive review by the University of Melbourne published in The Lancet medical journal suggests that what most call gluten sensitivity isn’t actually triggered by gluten.
Contrary to popular belief, people in carefully controlled studies reacted the same way to gluten, wheat or a placebo, meaning their symptoms often had nothing to do with gluten itself!
Our guest, Dr. Kelly Victory believes the issues may stem from pesticides and other chemicals widely used in the United States. Other experts believe that the intolerance could stem from other wheat components or fermentable carbohydrates (FODMAPs), or even the power of expectation, the infamous “gut-brain connection.”
In short, for many people, “going gluten-free” may be a needless, and very expensive, dietary crusade. What feels like sensitivity could be a byproduct of gut-brain interactions, more akin to Irritable Bowel Syndrome (IBS) than a gluten-triggered disorder.
If you’ve cut gluten from your diet and still struggle, this episode of “Stinchfield” might make you rethink the gluten-free hype.
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