Is There a Gluten-Free Diet?

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If you have symptoms eating bread, I have an interesting way that you could approach this to test at home. It turns out that sourdough bread is low in fructans. So the fermentation process will reduce the fructan content, but the sourdough Bread still contains gluten. The third category actually manifests outside of the digestive system. And it could be things like neurologic symptoms, like poor muscle control or difficulty with balance.

The last decade saw a rise in gluten-free diets. But the number of us with diagnosed gluten intolerance each year hasn’t changed.

Eliminating gluten is the only treatment for those with celiac disease, but the rest of us could be doing more harm than good by embracing ultra-processed, gluten-free foods.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Will ask: Should you be worried about gluten?

Studies referenced in the episode:

‘Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients’ from Gastroenterol & Hepatology here
‘The Gluten-Free Diet: Recognizing Fact, Fiction, and Fad’ from The Journal of Pediatrics here
’Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?’ from the Journal of the Academy of Nutrition and Dietetics here

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This podcast was produced by Fascinate Productions.