Bread not agree with your gut? May not be coeliac disease

[LadyStanley]

Your 'Gluten Sensitivity' Could Be Explained by Something Else Found in Wheat

Coeliac disease manifests as an immune response to gluten, a family of proteins found in grains such as wheat, rye, barley and oats. Based on various studies, prevalence of coeliac disease in an average population can be up to around 1.3 percent.
Yet the percentage of people who report adverse symptoms when they eat wheat is significantly higher. The exact prevalence of non-coeliac gluten sensitivity (NCGS) as it is called, is unknown, although a recent study suggests it could be as high as 13 percent.

Interesting.

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[Bart9349]

Respectfully, many people who think they are "gluten sensitive" really have a FODMAPS intolerance. (See below.)

FODMAP 101: A Detailed Beginner's Guide

Common FODMAPs include:

• Fructose: A simple sugar found in many fruits, vegetables and added sugars.
• Lactose: A carbohydrate found in dairy products like milk.
• Fructans: Found in many foods, including gluten grains like wheat, spelt, rye and barley.
• Galactans: Found in large amounts in legumes.
• Polyols: Sugar alcohols like xylitol, sorbitol, maltitol and mannitol. They are found in some fruits and vegetables, and often used as sweeteners.

FODMAP stands for "Fermentable Oligo-, Di-, Mono-saccharides and Polyols" (1).
In human terms, these are short-chain carbohydrates that some people can not digest.
Instead, they reach the far end of the intestine where the gut bacteria reside.
The gut bacteria then use these carbohydrates for fuel, producing hydrogen gas and causing all sorts of digestive symptoms.

 

[AfroThunder396]

I read somewhere that around approximately 70% of people who identified as gluten intolerant in a blind study had no reaction to wheat.

A part of the problem is that now coeliac's is well known a lot of people self-diagnose. A lot of people are dumb.