Understanding Gluten Sensitivity: A Rare Condition

A recent study has revealed that many individuals who believe they suffer from gluten sensitivity may not be impacted by gluten at all. In fact, 86% of participants who experienced symptoms like stomach aches and bloating were found not to have gluten as the underlying issue. As a gastroenterologist and an instructor of medicine at Harvard Medical School explains, gluten sensitivity is a genuine condition but is relatively rare among the general population. The real triggers for many are often additives found in ultra-processed foods or sugars like fructans—naturally occurring sugars present in onions, garlic, fruit, and various grains—which can be tough to digest for some. Interestingly, many gluten-free alternatives may also cut out fructans leading to improved symptoms, even if gluten isn’t the real issue. This highlights the need for individuals to carefully assess their diets and work closely with healthcare professionals. For instance, foods such as sourdough bread, which contains gluten, benefit from a fermentation process that significantly reduces fructan levels, aiding digestion. Likewise, soy sauce is high in gluten but low in fructans, making it potentially more tolerable for those sensitive to certain food components. Thus, it’s essential for anyone considering a gluten-free diet to collaborate with doctors or dietitians to ensure they do not eliminate necessary nutrients mistakenly.