New Research on Gluten Sensitivity
In today's Vox.com, the always wonderful Julia Belluz highlights some new research data suggesting that people experiencing sensitivity to gluten-rich foods like yeasted breads or beers may be responding instead to carbohydrate compounds called fructans.
The most recent study out of Oslo, Norway presents some convincing evidence for fructans, rather than gluten, being the culprit in many subjects' digestive irritation. The journal publishing the study, Gastroenterology, is one of the gold-standard journals in the field, so this is well worth a look. (It's also one of the most clearly written clinical studies I've seen!)