People without a gluten-related disorder did not experience gastrointestinal symptoms after consuming gluten flour, according to a double-blind, randomized, controlled study reported in the journal Gastroenterology. This is the first research to demonstrate that consumption of gluten-containing flour does not generate symptoms in healthy volunteers, according to the University of Sheffield. The results support the view that gluten does not appear to cause symptoms in individuals who do not have a physiological susceptibility to it. Mean symptom scores decreased in the gluten group at the end of the trial, with only one participant in the gluten group reporting a worsening of some symptoms without improvement in others. There was no significant difference between the groups with respect to changes in any of the symptoms.
Lightbulb Moment: This has been shown over and over again. The most likely culprit is one of the sugars in grains, not the protein gluten that is causing non celiac distress. The good news is that, if it is a sugar, then it would be possible for an enzyme to be developed to allow consumers to enjoy their baked good. Just as lactase is added to milk so lactose intolerant individual can drink milk, an enzyme may be added to baked goods so individuals affected by the grain sugar can enjoy their grain treat. Interested in keeping up on the science behind this research? Schedule a Capabilities meeting with us and see what we can do for you.