Quote:
Originally Posted by nik-
I'm referring to someone who completely overhauls their diet, cutting out a ton of processed foods, and then puts the blame on gluten when they feel better after the change.
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You assume that everyone who feels better ate a lot of processed foods and did a complete diet overhaul, and then decided that it was gluten that was the culprit.
Granted, there are likely a large proportion of people who fit that bill.
But what about those who don't eat a ton of processed foods - they eat a clean, whole-foods-based diet - who see improvement when they eliminate gluten-based foods (not just wheat, but barley, etc. as well)?
You seem to be suggesting that it's all or nothing: that you either eat processed foods, or you eat gluten free. That, of course, is nonsense. Many gluten free eaters eat more poorly on a GF diet than they did before going gluten-free.
But on the flip side, there are those who decide to cut out the one piece of toast they were eating in the morning, or the sandwich bun that they made their lunch with ... and notice that they are less fatigued, think more clearly, have less digestive issues upon doing so. They go back on a holiday and have a small serving of stuffing and those issues recur - they don't start eating entirely different, they just add in one small thing.
Could it be psychosomatic? Sure.
Could it be gluten sensitivity? Sure.
Could it be undiagnosed Celiac? Sure.
We simply don't know enough to say one way or another, definitively, at this point. That's the entire point that the most recent study was trying to make.