Tag: Non celiac gluten sensitivity

In short, yes, bread made from wheat flour does have gliadin. This protein, along with glutenin, is one of the two primary proteins that form the complex known as gluten when combined with water.

According to Harvard Health, a 2017 study of over 100,000 people without celiac disease found no link between long-term gluten consumption and heart disease risk. So, does gluten provide any benefits, or is it simply a component of a healthy diet for many?

While standard wheat bread can cause digestive distress, many individuals with non-celiac gluten sensitivity can enjoy sourdough without issues. The science behind this phenomenon explains why sourdough does not affect gluten intolerance for some, focusing on the fermentation process that alters the composition of the dough.

According to the FDA, for a product to be labeled 'gluten-free,' it must contain less than 20 parts per million (ppm) of gluten. This fact is critical to understand before addressing the question: is 100% sourdough gluten-free? The simple, non-negotiable answer is no, unless it is specifically made with gluten-free ingredients.

According to the National Institutes of Health, gluten-related disorders are often misunderstood, making it hard to find the right ingredients. This guide explores the question of which atta has the least gluten, helping those with dietary sensitivities find suitable and delicious alternatives to traditional wheat flour.

According to the National Institutes of Health, while public perception has shifted negatively, adverse reactions to wheat likely affect less than 10% of the population. The question, 'Is wheat making us sick?' has fueled numerous dietary trends and misinformation, but the scientific truth is far more nuanced. While some individuals must avoid wheat entirely, for many, the grain provides substantial health benefits.

According to a Statista survey published in August 2025, approximately 11% of U.S. consumers followed a gluten-free diet in the first quarter of 2024. This growing figure highlights a significant interest in gluten-free living, driven by a complex mix of medical necessity and lifestyle choices influencing what percent of Americans eat gluten-free.

According to the Celiac Disease Foundation, up to 1% of the global population has celiac disease, a condition where consuming gluten causes a serious autoimmune inflammatory response. For these individuals, and others with non-celiac gluten sensitivity, the answer to "can eating gluten cause inflammation?" is a resounding yes.

According to a 2018 review of studies on irritable bowel syndrome (IBS) and gluten, a significant number of patients on a gluten-free diet (GFD) reported an improvement in overall gastrointestinal symptoms, including changes in fecal consistency. Whether a GFD provides constipation relief, however, depends entirely on the individual's underlying health condition and adherence to a balanced diet.

An estimated 1 in 100 people worldwide have celiac disease, an autoimmune condition where gluten triggers damage to the small intestine. This raises a common question for many: for those without a diagnosed condition, is gluten bad for the small intestine?