LOS ANGELES, CA - “Gluten intolerance” has been classified as a “fad” by many and some even believe it’s “made up.” But it turns out that those of us who avoid gluten may not be faddists after all. Researchers are honing in on markers for gluten sensitivity in the body.
For those who aren’t quite sure what gluten is, it’s the stretchy protein that makes wheat bread fluffy and pizza crust crisp. And if you’ve found that you are sensitive to it, then perhaps you’ve had to bear the brunt of the gluten-free backlash and the eye rolls from waiters.
A study from Giovanni Barbara and his team at the University of Bologna, Italy, suggests that gluten-sensitive individuals harbor high levels of a molecule called zonulin that is linked to inflammation. Levels of zonulin in the blood have been shown to be high in those with celiac disease already. In Barbara’s study, levels in gluten-sensitive individuals almost matched those of celiacs! So take that conspiracy theorists and naysayers.
The gluten intolerance is not just a made up fad diet! But hopefully it will be cured soon so we can go back to eating in harmony.