please drink beer and eat normal bagels!!!

[lane912]

No Effects of Gluten in Patients With Self-Reported Non-Celiac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates



Background & Aims

Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets. We investigated the specific effects of gluten after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates (fermentable, oligo-, di-, monosaccharides, and polyols [FODMAPs]) in subjects believed to have NCGS.
Methods

We performed a double-blind cross-over trial of 37 subjects (aged 24−61 y, 6 men) with NCGS and irritable bowel syndrome (based on Rome III criteria), but not celiac disease. Participants were randomly assigned to groups given a 2-week diet of reduced FODMAPs, and were then placed on high-gluten (16 g gluten/d), low-gluten (2 g gluten/d and 14 g whey protein/d), or control (16 g whey protein/d) diets for 1 week, followed by a washout period of at least 2 weeks. We assessed serum and fecal markers of intestinal inflammation/injury and immune activation, and indices of fatigue. Twenty-two participants then crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no additional protein) diets for 3 days. Symptoms were evaluated by visual analogue scales.
Results

In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein. Gluten-specific effects were observed in only 8% of participants. There were no diet-specific changes in any biomarker. During the 3-day rechallenge, participants’ symptoms increased by similar levels among groups. Gluten-specific gastrointestinal effects were not reproduced. An order effect was observed.
Conclusions

In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed diets low in FODMAPs. Australian New Zealand Clinical Trials Registry. ACTRN12610000524099

[Gogar]

This study was conducted in Austrailia, with non-GMO wheat.

I would be interested to see an identical study conducted in the USA with "our" wheat.

[HHI944]

Originally Posted by Gogar

This study was conducted in Austrailia, with non-GMO wheat.

I would be interested to see an identical study conducted in the USA with "our" wheat.

This ^^^
I don't eat bagels though and if you drink good craft beer, they use non GMO ingredients

[onewhippedpuppy]

Can I just skip the bagels?

[HHI944]

Originally Posted by onewhippedpuppy

Can I just skip the bagels?

A Man with a plan!
C'mon over, I've got a fresh growler of Green Flash Le Freak that needs killin'

[kach22i]

Originally Posted by Gogar

This study was conducted in Austrailia, with non-GMO wheat.

I would be interested to see an identical study conducted in the USA with "our" wheat.

Originally Posted by HHI944

This ^^^
I don't eat bagels though and if you drink good craft beer, they use non GMO ingredients

I've heard about this study by word of mouth, funny how the critical information which Gogar mentioned was conveniently left out.

Regular beer bloats my stomach out for days, even as little as a few sips of beer can have an adverse affect for a week.

However Guinness isn't nearly as bad, might be a slower fermentation process which breaks down the gluten's, I'm not sure. Could be using old world traditional grains which have not been hybridized and mutated by gamma radiation.

[tedg04]

Originally Posted by kach22i

I've heard about this study by word of mouth, funny how the critical information which Gogar mentioned was conveniently left out.

Regular beer bloats my stomach out for days, even as little as a few sips of beer can have an adverse affect for a week.

However Guinness isn't nearly as bad, might be a slower fermentation process which breaks down the gluten's, I'm not sure. Could be using old world traditional grains which have not been hybridized and mutated by gamma radiation.

Guiness uses GMO ingredients. https://www.trippapparel.com/2014/26000/comment-page-1

[BlueSkyJaunte]

Great, now the availability of GF foods is going to go way down once this fad ends. Guess I'll be back to eating at home all of the time.

[tedg04]

Originally Posted by BlueSkyJaunte

Great, now the availability of GF foods is going to go way down once this fad ends. Guess I'll be back to eating at home all of the time.

I have a co-worker and loose relative that have celiac (sp?) disease - both tend to just avoid items that normally have gluten. To make a gluten-free cake, pasta, bread, etc. - they need to add a lot of fat and sometimes chemicals to make it taste as good as gluten-laden originals do. Sorry to be the bearer of bad news, but the fad isn't good for you either.