Gluten sensitivity —it’s a real problem


Not eating wheat is all the rage, and some skeptics regard it as a fashionable fad—but scientists have discovered that gluten sensitivity is a very real problem, and they’ve also figured out the biological mechanism behind it. Eating wheat products such as bread or pasta releases molecules that can pass through the gut lining. The molecules include exorphins, which have been found in the spinal fluid of people with schizophrenia and autism.

Although the mechanism around celiac disease and gluten intolerance is known, that of gluten sensitivity has not, until now, been established—partly because doctors and scientists just haven’t believed the problem exists.

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