Dr. Joseph Mercola - Take Control of Your Health Gluten Sensitivity Often Has Little to Do with Gluten Itself
Dec 13, 2025
Only 16-30% of people with gluten sensitivity react solely to gluten, with many actually responding to fermentable carbs like FODMAPs. Whole foods rich in natural FODMAPs can bolster beneficial gut bacteria, enhancing immunity. High linoleic seed oils may harm mitochondrial function, while healthy carbs can restore energy. Mindset plays a crucial role in gut health; calming techniques can help reduce food-related fears. A structured approach can guide dietary changes for better gut resilience.
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Gluten Often Isn’t The True Trigger
- Most people who feel gluten-sensitive react to other wheat components or FODMAPs rather than gluten itself.
- Low FODMAP diets often outperform gluten-free diets in controlled trials and clarify true triggers.
Expectation Amplifies Gut Symptoms
- Expectation powers the nocebo effect and can create or amplify gut symptoms even with gluten-free food.
- Brain imaging shows anticipation activates pain areas and heightens gut sensitivity.
Test First, Then Trial Low FODMAP
- Test for celiac disease and wheat allergy first because those require lifelong avoidance.
- If tests are negative, try a supervised low FODMAP trial before blaming gluten and reintroduce foods methodically.