Category: Gluten sensitivity

According to the National Institutes of Health, celiac disease affects about 1% of the U.S. population and requires a strict, lifelong gluten-free diet. While the idea of a 'gluten detox' is appealing, many wonder, *can water flush out gluten*? The scientific answer is no, but staying hydrated remains a critical part of symptom management and recovery after accidental exposure.

Recent research and clinical observations suggest that long-term use of Nonsteroidal Anti-Inflammatory Drugs (NSAIDs) like ibuprofen can significantly increase the risk of stomach ulcers and gastrointestinal complications for the general population. For those with gluten sensitivity or celiac disease, the relationship between ibuprofen and gut inflammation is even more complex and potentially harmful.

According to Beyond Celiac, regular sourdough bread does not meet the 20 parts per million threshold to be labeled gluten-free, despite common misconceptions. This fact is central to understanding the nuances of how the fermentation process impacts gluten and its digestibility, directly addressing the question, does fermented bread have less gluten?.

Over 7% of the US population avoids gluten, often leading to confusion about specialty baking ingredients like cake flour. For many, the low protein content of cake flour suggests a wheat-free alternative, but in fact, cake flour is made from finely milled soft wheat varieties and is not gluten-free.

Scientific studies show that while prolonged fermentation can significantly reduce gluten levels in sourdough, it cannot completely eliminate it. This makes it a potential option for individuals with non-celiac gluten sensitivity, but it is not safe for those with celiac disease, which necessitates a strict gluten-free diet.

Symptoms after eating gluten can vary widely, with studies showing reaction times can range from under an hour to several days, depending on the condition and individual. The onset and duration of symptoms are influenced by factors like the amount of gluten consumed and the specific type of gluten-related disorder present.

According to manufacturers and health experts, All-Bran cereal is not gluten-free because it is made primarily from wheat bran and often contains barley malt extract. This makes the cereal a high-gluten product that is unsuitable for individuals with celiac disease or a non-celiac gluten sensitivity.

A significant percentage of people with celiac disease, up to 39% in some studies, experience constipation as a key symptom. This highlights that while often associated with diarrhea, the impact of gluten can cause constipation through different mechanisms in sensitive individuals.

Recent research shows that some heritage durum wheat varieties may have a limited ability to trigger the immune response in non-celiac individuals, contrasting with highly processed modern wheat. This raises the question: Is durum wheat better for gluten sensitivity, or is the answer more nuanced than a simple yes or no?

According to research from Beyond Celiac, as many as 90% of individuals with gluten sensitivities report experiencing "brain fog". These cognitive issues highlight the significant impact that gluten intolerance can have far beyond the digestive system, affecting memory, focus, and mental clarity.