Scientists Who Found Gluten Sensitivity Now Prove It Doesn’t Actually Exist


By Jeffrey Green

The latest fad diet to impact market shelf products is the “gluten free” diet, based off of a diet recommended for those who suffer from celiac disease. Essentially, a large amount of carbs such as breads and other grains are cut from the diet to reduce abdominal discomfort.

While most follow this diet blindly without doing proper research on the side effects, there are some that have taken the time to dawn some light on what would be considered “faulty” scientific research.

In this article by Jennifer Welsh for Business Insider, the “need” for a gluten-free diet is debunked through placebos in scientific research. The scientists who hosted the study tested a pool of 37 self-proclaimed “gluten free” participants. The findings are listed below:

The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets – even the placebo diet – caused pain, bloating, nausea, and gas to a similar degree. It didn’t matter if the diet contained gluten (Welsh).

The study was a follow up on a 2011 experiment in that seemed to show evidence of gluten sensitivity in non-celiac people. This new study refutes those findings and shows gluten sensitivity for those without celiac disease may not actually exist.

What was drawn from these findings was that regardless of the amount of gluten presented, the reactions remained the same, leading these researchers to believe that there was a different factor in food other than gluten that led these “gluten sensitive” participants discomfort after certain meals. The placebos were put in place to reduce any mentally-induced side effects.

If the participants were aware of the level of gluten in their foods, there may be the factor that some would refuse to eat the meal(s), or exaggerate on their reactions to the provided meals. These findings should give ease to the gluten-free community, but at the same time should encourage those having these reactions to find out what is truly in their food and test all allergen aspects of their diet. Similar findings have been found across the board through scientific research.

In this article, compiled from a group of researchers from the Gastroenterology Unit at the General Hospital of Birmingham, a similar study hosted to 210 people similar to the study performed by Welsh proved for similar findings: gluten was not the culprit behind the discomfort that these “gluten-intolerant or sensitive” participants experienced.

This article dives a little deeper than the aforementioned article by Welsh. After discussing their similar findings, the Gastroenterology Unit looked into cancerous side effects of those who are gluten-intolerant continuing to eat gluten. While it may not be the cause of these short-term side effects such as bloating or discomfort, it may cause those with coeliac disease to have a “increased risk of developing malignancy, particularly lymphoma” (4) in the long term.

Other research has proved that the gluten-free diet is only effective in patients if they adhere to it for life as opposed to just hopping onto the latest diet bandwagon.

With these findings, the spike in the “gluten-free” food industry proves to not be as useful as it claims to be. With scientific data proving that the gluten found in yeast, barley, and grains does not have strong significance in discomfort and gastrointestinal bloating, all of these products are nothing more than a bandwagon marketing ploy on the most current fad diet. While cutting out unnecessary, processed carbs is a wise move in working toward a healthy lifestyle, cutting out carbs altogether now proves to have more health risks than benefits.

If you classify yourself as someone who is “gluten intolerant” or sensitive to it, in accordance to these articles and their findings, it may benefit you more to look deeper into the components of your diet and stop pinning gluten as the “bad guy” because that’s what “scientists” or marketing are telling you.

Jeffrey Green writes for where this article first appeared. This article is open-source and free to republish in full with attribution.

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18 Comments on "Scientists Who Found Gluten Sensitivity Now Prove It Doesn’t Actually Exist"

  1. Wheat and gluten from cereals is bad for the body and results in damage to the digestive system, anaemia, inflammation, and prevents absorption of nutrients. A lot of products and processing also cause poor health such as GM/GMO (genetically modified organism), hydrogenated fats and oils, vaccines, milk and dairy products particularly milk produced from cloned cows genetically modified with human genes. A lot of products labelled gluten free still contain gluten that even at lower levels can still cause symptoms.

    Then there are pesticides sprayed on grains after they have been harvested in many cases Glyphosate which has many harmful effects on the body. Many GMO crops have built in pesticides, then sprayed with GM pesticides such as Glyphosate all aluminum resistant designed to survive chemtrails containing aluminium nano fibres, barium, strontium, caesium and biological materials such as engineered nanobacteria and nanoviruses.

    Chemtrails are used for atmospheric cooling and dimming by reflecting heat and sunlight into space, increase poor health and increase mortality, reduce intelligence and intellectual capacity thereby reducing and eliminating opposition to the evil ruling elite.

  2. Here is the problem with this experiment. DIAGNOSING celiac is a crapshoot so knowing if he had real controls or not is iffy at best. I have had four scopes dropped; no celiac found; plus the IGG test negative. Yet if I even go near gluten I cannot digest for months afterward. There have been several times where I was told the food was gluten free [restaurants] & became ill before finishing the meal because it wasn’t. NOT psychosomatic.
    What doctors, pathologists & patients don’t understand is if you have been OFF gluten for an extended period of time that the IGG test will be negative. It clearly states on the test that you must be on a regular non gluten free diet for accuracy. The techs in the lab did not know this & it gave a false negative. I made the company refund my money.
    Also when the pathologist looks at the sample from an endoscope; you will not be diagnosed celiac unless the villi are GONE. During my first scope I had been on the GF diet for about a year. My villi were “clumped together” [not normal] but the diagnosis was still negative. The amount of relief I gained from GF was epic yet all these doctors berated me because they were so sure they were right.
    That said I believe that there are cofactors involved in distress from eating bread products. Glyphosate used for knockdown harvest even on GMO free crops like wheat; but also most commercial bread products contain GMO corn syrup,soy, bromine,vegetable oils and polysorbate 80, 60 20 which are all toxic & fattening. Remember just because it is GF does not mean it is organic or healthy. You have to read labels & have balance in your diet.

  3. Rachel Flanagan | December 9, 2015 at 11:49 am | Reply

    I’m going to call bullshit on this article, it’s merely an attempt to shame people who remove gluten and aren’t celiac in America. Strange seeing MSM propaganda on an alternative news site 🙁

    America’s industrial wheat is toxic. Organic, or sprouted wheat is fine.
    Industrial wheat is dosed in Round Up and has 50% more gluten added since the 1960’s, making it a slow poison. Our bodies don’t know how to process American wheat. I can go to Italy, or France and eat wheat but not America. Anyone still eating industrial wheat is a slow learner, ignore this astroturf article.
    Jennifer Welsh is nothing but a food shill.

    • TOOMUCHINFFORMOST | December 10, 2015 at 6:16 pm | Reply

      Or course if you want to be more discrete about BS you can always call it “Male Bovine Secretions” to indicate that it is truly “bullshit.”
      For that matter I agree with Rachel Flanagan because the author of this article is loaded with it. I wonder if Monsanto funded this study as well as the USDA and other alphabet agencies of the US Government. It wouldn’t be the first time that our own boys in blue, not the cops or the US Naval Services, spread a bit of BS to cover up the losses of big industries.
      In a way it is like now deceased USMC General Smedly Butler who wrote a book and titled it “War Is A Racket.” It seems that this article by Jennifer Welsh also has a racket going here.

  4. … and Jennifer Welsh writes for WHO, again..?

  5. Some people are sensitive to gluten. That doesn’t mean everyone. People can worry themselves and everyone else to death about what to eat. Some people get excited by fear and addicted to it.

    • All people react to gluten diets to a certain extent, and the signs and symptoms are varied.

      • Sorry. I’m not the least bit interested in your propaganda. I’ve been done that road before. There’s a groups that says beans rob the body of nutrients. Similar fears about soybeans turning men into women. A hoax is always designed to be urgent and supposedly catastrophic if the reader doesn’t do what the author instructs. Just a bit of advice from someone who used to get sucked into believe that stuff. I don’t live in fear anymore.

        • I don’t mean to use fear tactics – everyone’s free to eat what they want.

          Just the people who seek help from me always fare better on a gluten-free diet. But that’s their story, yours may be different.

          Go in peace and walk your talk, as will I.

  6. What other words of wisom will these OBOOOOMA siding people find that will hurt us ???????????

  7. JoeS***theragman | December 10, 2015 at 6:16 am | Reply

    It is always interesting to see just how far the purveyors of GMO foods will go to prove that one of the most subsidized crops in America is really not bad for you after all. But that is where certain facts get in the way.
    One is that in 1950 the USDA approved the increase in glutens in wheat over previous generations. Thus making the traditional wheat no longer available in whole and that created another GMO of another kind. After all, they had to modify the gene of the wheat to increast by fifty percent the gluten. That set off a wave of problems in school age children causing a plethora of symptoms.
    Doctor Agatston in his book the Southbeach Gluten Solution shows over fifteen or sixteen, I forget which, different symptoms of gluten intolerance.
    Then in the book Wheat Belly the author shows many more side effects of gluten intolerance. I suppose that the “Scientists” that did this study never read those book either. I always have to ask by the way just whom these “Scientists really are.
    Then another little fact gets in the way and that is this. For a study to have credibility they must study at least 1000 persons not 210.
    Like our college prof stated in Statistics 101, “A poll today shows….” only means that they are lying to the public.
    But after all, these were “Scientists” that did this study.

  8. thumbsdowntogluten | December 10, 2015 at 8:34 am | Reply

    I’ve talked to some that say they feel better when they stay away from gluten- so I’ll stay on the side that gluten free is good for some.

    ban gmo –

  9. At the coal face of dealing with patients with gastrointestinal problems, a gluten-free diet always reduces symptoms. Go figure.

    Who funded the research – the Wheat Board?

  10. Funny, considering the hard peer reviewed studies showing gluten sensitive individuals mount immune responses to gluten. And many cross react to A1 type cow milk, coffee, yeast, and many grains. I know my Crohns is gone for good cutting out the foods mentioned above. My doc said my immune system had gluten antibodies, and cross reactions are very real indeed. Look it up. Also, most male models eat paleo diets, to be there best.

  11. I’m not celiac, but have gluten detection capabilities. When I eat gluten I have nausea for around four days. I’m perfectly okay without eating gluten and completely sick of the stomach after eating it.
    Do I need more proof that sensitivity exists?
    Gluten on my body has long lasting effects. How can researchers tell for how long some gluten was causing symptoms to appear?

  12. Abbas Gadhia | March 8, 2016 at 3:07 am | Reply

    Gluten sensitivity can be cured with the help of probiotics. The bacteria helps digest the gluten

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