Here are some new findings:
http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5

Cheers,

JBArk

I know that anecdotal evidence isn't worth much in the face of rigorous statistical analysis or multiple subjects, but my partner claims to be gluten sensitive, and I know for a fact that she gets really cranky after eating bread.

http://www.realclearscie...ivity_may_not_exist.html

The researchers believe side effects may stem from FODMAP's and not gluten itself.

What does "gluten" mean in the scope of this study? They dont specify when they say "wheat, barley and other grains", which is questionable.."gluten" is not just one protein..not the way the term is used commonly. There are different glutens.

Gliadin is another part of wheat that seems to be getting more attention than gluten itself. Gliadin has potential to bring on onsets of lactose sensitivities, which could be the all time so called 'gluten sensitivity' in connection with lactose(?)

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In one recent study, it was shown that gluten activates arginase pathway in RAW264.7 cells and in human monocytes. Thus indicating changes in metabolism. I think that with moderation, wheat and dairy are fine. The problem is that it has become the staple of many people's diet. Not that there is anything wrong with that, but the body can only take so much certain foods.

http://www.ncbi.nlm.nih.gov/pubmed/24793417

even people with celiacs have been shown to be able to tolerate real sourdough bread just fine. In the past we never ate unfermented wheat. It has to be real sourdough though, with the long fermentation times.

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Agreed! Sustainable, real, organic sourdough.

Maybe she is genuinely gluten intolerant? The study states that 1% of Americans suffer from celiac disease, which is still a rather high number. The study is, as I understand it, debunking the widely held myth that gluten is bad for the human body in general, which is an extremely strong food trend these days.

https://www.youtube.com/watch?v=AdJFE1sp4Fw