Gluten Sensitivity Often Has Little to Do with Gluten Itself
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Gluten Sensitivity Often Has Little to Do with Gluten Itself
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About this listen
- Research from The Lancet found that only about 16% to 30% of self-identified gluten-sensitive individuals experience symptoms triggered by gluten alone
- Many people who believe they're gluten sensitive are actually reacting to fermentable carbohydrates (FODMAPs) or gut-brain hypersensitivity, not gluten itself
- Natural FODMAPs from whole foods like fruit and grass fed dairy help feed beneficial gut bacteria such as Akkermansia muciniphila, which strengthens your gut lining and supports immunity
- Eliminating seed oils rich in linoleic acid and eating about 250 grams of healthy carbohydrates daily restores mitochondrial energy, improves digestion, and rebuilds a resilient gut
- Once your gut is healed, gradually reintroducing whole grains helps expand your diet and restore comfort, turning food from a source of fear into a foundation for long-term health
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