Fifteen experts acknowledge that a non-celiac type of gluten intolerance exists in an article called “Spectrum Of Gluten-Related Disorders: Consensus On New Nomenclature And Classification”. This is wonderful news and will hopefully help to increase awareness amongst medical professionals.
Sadly, many people have previously been told (incorrectly) by some doctors that they couldn’t possibly have a gluten intolerance if they didn’t have celiac disease. Unfortunately, this lack of awareness left many suffering when all that they needed was a therapeutic gluten-free diet. I hope that many doctors and nurses read this article to broaden their knowledge about gluten intolerance.
As well, the article highlighted in the conclusions that everyone (even people with a low level of risk) can have a risk of a gluten intolerance during their life. Now, this really inspires some thought about prophylactic management. Would it be better for everyone to eat gluten-free? Would this significantly decrease the risk of getting a gluten intolerance or other diseases and conditions associated with a gluten intolerance? I think that it is reasonable to suspect that it could.
In my life, I have applied this belief to my family. Two of my three children tested negative for celiac disease, but they have been raised gluten-free. I believe that this natural diet could help to prevent future health problems so we maintain a gluten-free kitchen for our family. In my book, “Gluten Toxicity”, I discuss how the introduction of gluten is fairly new in our evolutionary history, how studies suggest that it is not really a natural easily digested food for humans and how this might trigger immune responses leading to a gluten intolerance. This information along with the conclusions in this article really give us all something to seriously think about:)