Scientists Who Discovered Gluten Sensitivity Now Prove It Doesn’t Actually Exist


By Jeffrey Green

The latest fad diet to impact market shelf products is the “gluten free” diet, based off of a diet recommended for those who suffer from celiac disease. Essentially, a large amount of carbs such as breads and grains are cut from the diet to reduce abdominal discomfort.

While most follow this diet blindly without doing proper research on the side effects, there are some that have taken the time to dawn some light on what would be considered “faulty” scientific research.

In this article by Jennifer Welsh for Business Insider, the “need” for a gluten-free diet is debunked through placebos in scientific research. The scientists who hosted the study tested a pool of 37 self-proclaimed “gluten free” participants. The findings are listed below:

The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets – even the placebo diet – caused pain, bloating, nausea, and gas to a similar degree. It didn’t matter if the diet contained gluten (Welsh).

The study was a follow up on a 2011 experiment in that seemed to show evidence of gluten sensitivity in non-celiac people. This new study refutes those findings and shows gluten sensitivity for those without celiac disease may not actually exist.

What was drawn from these findings was that regardless of the amount of gluten presented, the reactions remained the same, leading these researchers to believe that there was a different factor in food other than gluten that led these “gluten sensitive” participants discomfort after certain meals. The placebos were put in place to reduce any mentally-induced side effects.

If the participants were aware of the level of gluten in their foods, there may be the factor that some would refuse to eat the meal(s), or exaggerate on their reactions to the provided meals. These findings should give ease to the gluten-free community, but at the same time should encourage those having these reactions to find out what is truly in their food and test all allergen aspects of their diet. Similar findings have been found across the board through scientific research.

In this article, compiled from a group of researchers from the Gastroenterology Unit at the General Hospital of Birmingham, a similar study hosted to 210 people similar to the study performed by Welsh proved for similar findings: gluten was not the culprit behind the discomfort that these “gluten-intolerant or sensitive” participants experienced.

This article dives a little deeper than the aforementioned article by Welsh. After discussing their similar findings, the Gastroenterology Unit looked into cancerous side effects of those who are gluten-intolerant continuing to eat gluten. While it may not be the cause of these short-term side effects such as bloating or discomfort, it may cause those with coeliac disease to have a “increased risk of developing malignancy, particularly lymphoma” (4) in the long term.

Other research has proved that the gluten-free diet is only effective in patients if they adhere to it for life as opposed to just hopping onto the latest diet bandwagon.

With these findings, the spike in the “gluten-free” food industry proves to not be as useful as it claims to be. With scientific data proving that the gluten found in yeast, barley, and grains does not have strong significance in discomfort and gastrointestinal bloating, all of these products are nothing more than a bandwagon marketing ploy on the most current fad diet. While cutting out unnecessary, processed carbs is a wise move in working toward a healthy lifestyle, cutting out carbs altogether now proves to have more health risks than benefits.

If you classify yourself as someone who is “gluten intolerant” or sensitive to it, in accordance to these articles and their findings, it may benefit you more to look deeper into the components of your diet and stop pinning gluten as the “bad guy” because that’s what “scientists” or marketing are telling you.

Jeffrey Green writes for where this article first appeared. This article is open-source and free to republish in full with attribution.

  • Undecider

    Does this mean we can stop eating chips that taste like or have the consistency of thin particle board?

  • Sparky McBiff

    For a while now I’ve been highly suspicious that it wasn’t the gluten that was causing these sorts of reactions but quite possibly glyphosate (RoundUp) which they are now spraying on a lot of grain crops as a “dessicant” shortly before harvesting.
    In other words they’ve now weaponized wheat without needing to make it GMO.

  • GoingForBroke

    I’m not the least bit neurotic or a follower of fad diets. However, I noticed several years ago that excessive consumption of my favourite food, French bread sticks, left me feeling overfull, bloated, and lethargic for several days afterwards. Reluctantly, I cut down on wheat products, and I’ve felt much better since, and lost a lot of weight.

    My attitude to fad diets, and the latest health directives which seem to change weekly these days is unchanged. I have no faith at all in official directives or the pronouncements of other potentially vested interests. I simply use common sense and “listen” to what my body is telling me.

  • Alberto

    I have been off wheat since reading “Wheat Belly.” Prior to avoiding wheat I worked out at a gym and rode a bicycle 100 to 150 miles a week. I had a band of fat around my midsection as did many in my family and had assumed that my high body fat was caused by genetics. Avoiding wheat and eating more protein I lost 25 pounds and now have a slimmer trimmer body shape as opposed to being pear shaped. Also when I eat nonwheat I am never hungry.

    Look at the ladies on PBS Italian cooking shows. Pear shaped pasta eaters.

    As to this study I’d like to know who participated and also who is receiving $$$$’s from Wheat invested interests.

    I know the truth when I look in the mirror. I believe that certain individuals cannot tolerate wheat in their diets. When I eat a slice of pizza with wheat crust my lower abdomin distends making me appear pregnant. I realize this is anecdotal evidence but if you could see a before and after picture one would clearly see the differance in my body shape.

  • Jason Huang

    This study is very questionable.
    How can anyone prove the case of absence?
    Absence of evidence does not mean the proof of absence.

  • HarpDiem

    There are so many contradictory things in this article, that is not worth the read. Try telling this garbage to someone who has food sensitivities and allergies.

  • HarpDiem

    While I’m at it, there isn’t any food in a grocery store chain that I would feed to my cat.

  • gingercake5

    You have it, exactly. We are all eating RoundUp. I suspect it exists on and in some plants that are supposed to be organic. They put it in the soil now, such as MiracleGro and others, so the plants have pesticide in their very being. All wheat, corn and soy. And those three are ingredients in everything.

  • AnotherLover

    Been saying this for years, Sparky. All the gluten hype started when we started adding herbicide to our diet. Since dropping wheat helped so many people, and all they had to go with was “gluten” they all said gluten. Stephanie Seneff, MIT physicist (I think), shows the correlations between intestinal disorders including death and glyphosate use on crops brilliantly. They are so clear.

  • AnotherLover

    The study is a million miles away from proving anything. None of the subjects improved. It could be, for example, that gluten-sensitive individuals are also prone to the complaints and symptoms found in the placebo and gluten-free diet groups in the study. That wouldn’t mean the gluten intolerance “doesn’t exist,” but is tied into a more generalized digestive issue. Really, please, author: nb: scientific proof is a gem atop the mountaintop — it doesn’t come along every day, and exists within a sea of scientific indications, implications, and possibilities. It really trashes science in general, and the notion of scientific proof in particular, to report in hyperbole the results of a single study.

    That being said, a highlight of my online debating ocurred whenI proved to a wheat farmer (!) that glyphosate is used on wheat. It’s the number one herbicide used on wheat by a longshot — 3 times more than the 2nd most-used herbicide. It’s used to ripen immature wheat right before harvest (yeah — don’t ask me how that happens. I can only guess). That’s why the levels in wheat are so high and why the FD not-worth-a-donkey’s A had to raise the levels allowed in wheat.

    Now, in sugarcane glyphosate’s a dessicant, again, applied right before harvest. Sugar beets are gmo. Wheat, sugar, corn, soy, and canola, all filled with herbicide.

    Yeah, I’m thinking gluten’s off the hook on this one. I think the potent herbicide that’s killing everybody’s gut bacteria is responsibke. But that could just be a shart in the dark. (And if you understood that last sentence ( –sorry! — ) just had to point out that before about a decade, 15 years ago, you wouldn’t have, because it wasn’t part of the language before gmo/glyphosate gained prevalence).

  • RoHa

    “based off of a diet…”

    I know what “based on a diet” would mean. It means that the gluten free diet was adapted or derived from the diet recommended for celiac disease. (“Based” means “is on or in a base”, and so is used metaphorically for adaptation.) But “based off of”? Does it mean “not connected with the original diet”?

  • ddearborn


    Before everyone gets to excited perhaps we should step back and take a look at who is behind this new “research”, who is actually funding it, who actually conducted it, was it peer reviewed, etc., I mean how many “studies” that the media claimed where not only legit but beyond reproach turned out to be completely fraudulent? literally hundreds if not thousands of studies…….

    Bear in mind that as more and more people switch to a gluten free diet, less and less wheat, oats, and other grains which are the primary GMO’s being used to poison (read cull) the general population are consumed. Think about it, if they can’t stop the “gluten free dieting” Monsanto will have to start all over again contaminating a whole new category of foods in order to kill us.

  • Viking Sales Tracker

    he is a lying Zionist pig eating idiot. Yea i guess swine is a lie for his entire religious flock. Yes I concluded that in line with his faux conclusions

  • Viking Sales Tracker

    he is a lying Zionist pig eating idiot. Yea i guess swine is a lie for his entire religious flock. Yes I concluded that in line with his faux conclusions

  • SteveF

    Duhhh! The wheat has been vastly altered in the last 50 years,it genome is not the same, eat einkorn from10,000yr ago.

  • Glenn Festog

    Had problems for years trying to lose weight. When I read about the RoundUp in food and its effect on bio I gave up on yogurt and added high end, enteric coated pro-biotics to my regimen.

    First time in years I can see my feet. From a high of 315#, I’m now at 250# (6’3″). A friend of mine cut his insulin use by half by adding the same thing to his diet.

    MonSatan has a lot to answer for……

  • lzman49

    I’ve been gluten free for two years and the main thing I notice is my sinuses are now open and I don’t snore any more. On Thanksgiving I ate the gluten stuffing, tasted delicious but it took about a day for my sinuses to open up again. Being able to breath through my nose is well worth being gluten free.

  • Lessthanoptimistic

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    a few seconds ago
    This is one of the worst articles I have ever seen trying to claim science. This is what happens when people have a bias and use a so called study to support the bias. Anyone that truly understands the scientific evidence method would know this is a joke. More importantly, if you know anything about the true science of gluten sensitivity, you would know that it is not the amount of gluten that causes symptoms, it is the mere presence of any gluten that causes symptoms in some people. That is why for some people, reducing gluten or going “mostly” gluten free shows no improvement. They mistakenly think that gluten is then not the problem because they still have symptoms but they did not eliminate the gluten completely. Even if some people have gone gluten free as a diet, that doesn’t mean it isn’t a true problem for others. If you really want to know real science on celiac disease and gluten sensitivity, look up the work of Dr. Alessio Fasano.

  • CharleeR

    They should BAN the practice of spraying ANY food crop (fed to animal or human) with Round up, as I am sure this is what is causing it.

  • Major

    I know that if I screw up and eat something with gluten in it, I often experience symptoms for a month. Being almost gluten free doesn’t cut it. Also, no mention of how long the completely gluten free diet lasted. I doubt this “study” paid people to be sequestered in this study for up to 2 months for the gluten free portion of this study alone. That’s what it would take me after being fed a high gluten diet.

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