By examining decades of research, we found that for most people who think they react to gluten, gluten itself is rarely the cause, Associate Professor Of Human Nutrition, Jessica Biesiekierski, writes for The Conversation. But people with gut or other symptoms after eating foods containing gluten can test negative for coeliac disease or wheat allergy. One landmark trial looked at the role of fermentable carbohydrates (known as FODMAPs) in people who said they were sensitive to gluten (but didn't have coeliac disease). But for most who feel better gluten-free, gluten is unlikely to be the true problem. Gluten-free foods are, on average, 139% more expensive than standard ones.

Source: Daily Mail April 06, 2026 20:49 UTC