There is no question that some people suffer from the extremely painful autoimmune disorder known as Celiac disease, which makes them intolerant of gluten, but true Celiac disease affects only about 1 percent of the population according to the Celiac Disease Foundation.
Michael Pollan, a UC Berkeley professor of journalism and 2015-2016 Radcliffe fellow, is also a well-known food activist and author who encourages plant-based eating. This includes gluten. Pollan, whose 2013 book, Cooked: A Natural History of Transformation, has recently become a Netflix series, argues that, for those who do not suffer from celiac disease, going gluten-free may be overdone. “Gluten is bad for some people, but I think a much smaller number than we think,” Pollan says. “There are people who have a genuine gluten intolerance, and then I think [there are] a lot of people who think they do.”
Pollan’s belief is controversial, with both sides of the gluten-free coin supported by research. There is no question that some people suffer from the extremely painful autoimmune disorder known as Celiac disease, which makes them intolerant of gluten, but true Celiac disease affects only about 1 percent of the population according to the Celiac Disease Foundation. Left untreated, the disease can result in the development of other disorders such Type I diabetes and multiple sclerosis. It can also be related to infertility and miscarriage, osteoporosis, and neurological conditions such as migraines and epilepsy.
But what about the people that do not have Celiac disease but still insist they cannot tolerate gluten? Unfortunately there is no easy test for diagnosing non-Celiac gluten sensitivity (NCGS), and researchers and doctors have been looking for answers as to whether the condition is real. Two influential studies support that it is.
A 2015 Italian study tracked 59 participants who did not have either celiac disease or wheat allergy, but claimed eating foods containing gluten caused them both intestinal and mental distress. The participants were given capsules containing either a placebo or gluten for one week. The diets were then switched. Intestinal distress such as abdominal pain and bloating, as well as extra-intestinal symptoms such as depression and foggy mind, were much more commonly reported during the period when participants were given gluten.
The study was hailed by some as finally proving that NCGS exists. Dr. Stefano Guandalini, medical director and founder at the University of Chicago Celiac Disease Center (not involved in the research) had a different take on the findings. “There is a small, tiny, tiny, tiny number of patients who may be sensitive to gluten without having celiac disease,” he said.
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