http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5
http://en.wikipedia.org/wiki/FODMAP
"In contrast to our first study … we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings.
It seems to be a "nocebo" effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study.
On top of that, these other potential dietary triggers — specifically the FODMAPS – could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten.
http://en.wikipedia.org/wiki/FODMAP
The significance of sources of FODMAPs varies through differences in dietary groups such as geography, ethnicity and other factors.[2]
Fructans, Galactans and Polyols (mandatory restriction)[edit]
Sources of fructans[edit]
Sources of fructans include wheat, rye, barley, onion, garlic, Jerusalem and globe artichoke, asparagus, beetroot, chicory,dandelion leaves, leek, radicchio, the white part of spring onion, broccoli, brussels sprouts, cabbage, fennel, chocolate andprebiotics such as fructooligosaccharides (FOS), oligofructose and inulin.[2][3][4]
Sources of galactans[edit]
Pulses and beans are the main dietary sources.[3]
Sources of polyols[edit]
Polyols are found naturally in some fruit (particularly stone fruits), including apples, apricots, avocados, blackberries, cherries,lychees, nectarines, peaches, pears, plums, prunes, watermelon and some vegetables, including cauliflower, mushrooms andmange-tout peas. They are also used as artificial sweeteners and include isomalt, maltitol, mannitol, sorbitol and xylitol.[2][3]
Fructose and lactose (discretionary restriction)[edit]
Sources of fructose[edit]
See: Foods with high fructose content
Sources of lactose[edit]
See: Avoiding lactose-containing products
