One Good Reason To Stop Mocking Gluten-Free Diets

Going gluten-free is an ever-so-mockable decision, despite the fact that an estimated 18 million Americans suffer from some kind of gluten sensitivity that results in embarrassing and painful symptoms like gas, bloating, constipation and urgent diarrhea.

Unlike celiac disease, which is an autoimmune disorder that damages the small intestines if gluten is present, there’s no blood test to confirm gluten sensitivity — which contributes to even more skepticism about the condition. Gluten-free diets undertaken by people without celiac disease have been called the “new, cool eating disorder” or, more seriously, have been accused of helping troubled people mask other eating disorders.

But emerging research shows that at least some of the millions of people who are keeping the $10 billion-dollar gluten-free industry afloat may actually have a serious medical condition known as an intolerance to Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAP, for short) — specific types of carbohydrates found in all different kinds of foods, including certain fruits and vegetables.

Treating both non-celiac gluten sensitivity and FODMAP intolerance calls for eliminating wheat, barley and rye from the diet, but for very different reasons. Cutting those grains out can help gluten sensitivity sufferers because —> Read More Here


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