One topic I often get questions about is GLUTEN. Ten years ago, most of us didn’t know what it was but now “gluten” is quite the buzzword. Even if you don’t understand what “gluten” actually means, you have probably seen menus and products that are free of it. It is probably safe to say every person in the U.S. knows someone who gets sick after eating it. It’s no wonder since research estimates 18 million Americans have non-celiac gluten sensitivity!
Let’s be clear…there is a difference between celiac’s disease and gluten sensitivity. I’m referring to non-celiac gluten sensitivity (NCGS). Gluten is a protein found in wheat, and similar trouble-causing proteins are also found in rye, barley, and triticale.
Researchers are just beginning to explore non-celiac gluten sensitivity, so I will do my best to summarize what we know to date.
What is it?
- Non-celiac gluten sensitivity describes those individuals who cannot tolerate gluten and experience symptoms similar to those with celiac di...