Quote:
Originally Posted by Harry Lime
I wonder if some of the sensitivity issues are coming from a source other than gluten. If someone were to take all gluten products out of their diet, they may be eliminating the ingredients which were the cause of their discomfort as a result. Maybe it's a sensitivity to chlorine or peroxide in the bleaching process of enriched wheat flour, that they are misinterpreting.
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Yeah, that's pretty much exactly what the most recent study suggests:
Participants went on a strict diet (low FODMAP, lactose free, certain preservatives removed) and felt better.
Participants went off the strict diet, and felt worse.
What I find interesting about the results is that everyone felt worse - but who is to say that everyone felt worse because of the same things? What if one person reacted to the reintroduction to the higher FODMAP foods, others to the lactose, others to the preservatives, and yet others to the gluten? For that matter, it may be certain foods in combination that caused the gastrointestinal distress.
The more I read and think about the study, the more it strikes me that the study tells us way less than what we'd like to believe it tells us. Nutrition is a tricky thing to study, to be sure!