For years we have pointed the finger at gluten as if it were an absolute evil. Pasta, pizza, bread? All banned. And instead, it seems, millions of people around the world are needlessly depriving themselves of one of life’s simplest pleasures: a slice of fragrant bread.
According to research published in The Lancetconducted by the University of Melbourne, the so-called “non-celiac gluten sensitivity” (NCGS) – which is estimated to affect up to 13% of adults – is not caused by gluten itself, but by other substances present in wheat or by a reaction of the brain to signals from the intestine.
Associate Professor Jessica Biesiekierski, lead author of the study, explained it clearly:
Contrary to popular belief, most people who say they can’t tolerate gluten aren’t reacting to it, but to FODMAPs, other wheat components or, more simply, their own expectations.
Translated: it’s not the gluten that makes us feel bad, it’s the way our body (and our mind) interprets what happens in the stomach.
The great gluten misconception
In the over 58 studies analyzed by the Australian team, the data is clear: only a small percentage (around 16-30%) of people who declare themselves “gluten sensitive” actually show a specific reaction to gluten. All the others suffer symptoms due to other fermentable elements, such as fructans (present in wheat, but also in onions, garlic, legumes and apples).
In short, the problem is not the flour, but everything else in the dish. And it doesn’t end there: people convinced they “feel bad after eating gluten” often show the same symptoms even after a placebo. It is the so-called nocebo effect, i.e. the opposite of the placebo: you feel bad only because you expect to feel bad.
In fact, our intestine is not a simple digestive tube: it is an autonomous nervous system that constantly communicates with the brain. This connection is known as the gut-brain axis. When the mind is on alert – due to anxiety, stress or food beliefs – even an innocent meal can turn into an internal battle.
The authors of the research explain it well:
When the brain expects a food to cause pain or bloating, the nerves in the gut amplify each sensation. It’s not imagination: it’s biology.
Simply put, the head also rules the belly. And sometimes he deceives her.
The “gluten-free” paradox: more expensive, less healthy
Obviously, those who truly suffer from celiac disease must continue to avoid gluten throughout their lives: it is a serious autoimmune disease, which affects approximately 1% of the world’s population. But for others, cutting out gluten for no reason can do more harm than good. “Gluten free” foods are, on average, 139% more expensive than traditional products and often poorer in fiber and nutrients.
Yet, among trendy diets and health influencers, the idea has spread that gluten is some sort of modern poison. In fact, our body does not need to live at war with grain, but to understand Really what bothers him.
Scholars suggest a more balanced approach: personalized nutrition and, in more complex cases, psychological support to address the emotional bond with food. It’s not about “everything in the head”, but about learning to read the signals of your body without being dominated by fear.
Gluten intolerance, in most cases, is not an allergy to be fought, but a complicated conversation between the brain and the intestine. And as in any relationship, patience, listening and less guilt are needed. Perhaps the secret is not to remove gluten, but to find balance, stopping turning food into an enemy. And maybe treat yourself, every now and then, to a slice of hot bread – with a little lightness.
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