September 10, 2015
New Gluten Study Conclusive??
I've been seeing this post the last week or 2 a lot....Let me start off by saying the gluten free industry is loaded with a bunch of junk foods that pry on this and I do not recommend all the gluten free crap on the shelves that usually loaded with other junk or just as bad, however, I do NOT think this study tested for the real problem and also saw some contradictions. Lastly, the reason I'm posting this is because in our experience in eating habits with clients over the years, decreased bread consumption and most cases complete elimination (especially wheat) produce positive effects AND these writeups are about studies on gluten NOT bread yet the authors conclude sarcastically about eating bread with no worries....Bread contains many other ingredients depending upon where you get it. For example, one key ingredient in bread that affects many obese people with Candida is yeast. Additionally, there many strains of wheat and other grains used for different breads. The write up I posted all the way at the bottom discusses this hence why some countries are eating it with no issues but the big one we have seen issues with is wheat and that is not what's being studied here unfortunately. Anyhow the problems I have with these studies are...
In this writeup (http://www.realclearscience.com/blog/2014/05/gluten_sensitivity_may_not_exist.html) about the first study it was stated that "Reduction of FODMAPs in their diets uniformly reduced gastrointestinal symptoms and fatigue in the run-in period, after which they were minimally symptomatic." AND "Coincidentally, some of the largest dietary sources of FODMAPs -- specifically bread products -- are removed when adopting a gluten-free diet, which could explain why the millions of people worldwide who swear by gluten-free diets feel better after going gluten-free."
Ehhh....so reduction in FODMAPs reduced symptoms. Wheat aka most bread is cut or reduced on low FODMAPs diets. But then in the new study the article writer concludes with "you can go ahead and smell your bread and eat it too." The above just stated low FODMAPs not Gluten exclusively reduced symptoms. It's not conclusive if you're ONLY studying gluten and given the gram amts listed in the study, I suspect they used gluten capsules (which is completely unrealistic) and NOT actual bread reintroductions into the diets. Science can be misleading especially when you're not comparing apples to apples.
Ok now on to the next "more elaborate" study....
http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5#ixzz3kznlemEq
It states "37 self-identified gluten-sensitive patients were tested." and then
"The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets — even the placebo diet — caused pain, bloating, nausea, and gas to a similar degree. It didn't matter if the diet contained gluten."
Does anyone else see an issue with this? So all subjects were self identified gluten sensitive. All still had gut symptoms on ALL diets. It can be possible that all subjects have a inflamed gut lining or something called leaky gut syndrome which would produce symptoms no matter what. We have no idea what these people have eaten all their lives. We have no idea if the gluten may have caused the issue in the past when they had NO symptoms at all. Additionally, it doesn't appear any gut inflammation or other issues were tested for pre study. There's also not a lot of info available on how this study was conducted in terms of diets, etc....There can be many other factors.
In the end, this study does NOT conclude that bread consumption is just dandy and doesn't cause any issues. A more significant study would be to take people with no symptoms and feed them an increased gluten food based (not capsules) diet to see if there are any symptoms.
Again science is misleading. In my experience clients who eliminate wheat from their diets almost always feel better. Sorry...I'm not buying it. Better studies need to be done. Until then, I'm still recommending that bread and processed flour products be minimal in our clients diets as usual.
This writeup has study links addressing what seem to be the real issues. In one of the studies inflammatory markers were decreased from switching between grain made products....its not just about gluten....
Read here------>http://authoritynutrition.com/modern-wheat-health-nightmare/
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