Gluten Sensitivity Often Has Little to Do with Gluten Itself

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

There are no comments yet.

Please log in to write the first comment.