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    Gluten Intolerance May Be Fake

    SAN FRANCISCO - NOVEMBER 21:  A loaf of sliced wheat bread is seen on the shelf at the Noe Valley Bakery and Bread Co. November 21, 2003 in San Francisco, California. The popularity of Atkins-style, low carbohydrate diets has contributed to the drop in consumption of bread in the U.S. over the past year as 40 percent of Americans ate less than in 2002.  (Photo by Justin Sullivan/Getty Images)  While industry leaders said The popularity of Atkins-style low-carbohydrate diets hasnt significantly affected sales for most bakers and suppliers, they said the trend may mean new ways of doing business.

    Justin Sullivan/Getty

    In the most exciting news since sliced bread, one of the researchers who originally identified gluten sensitivity is now saying it may not actually exist. Peter Gibson of Monash University in Australia lent tremendous credibility to the gluten-free movement. His 2011 study showed that gluten could trigger gastrointestinal pain in people without Celiac’s disease, a known gluten-intolerant autoimmune disorder. However, his latest research suggests just the opposite.  Gibson concluded, “In contrast to our first study… we could find absolutely no specific response to gluten."  Regardless of whether participants were on low or high gluten diets, they experienced the same level of pain. Some scientists suspect that FODMAPS (a type of poorly absorbed carbohydrate) is the true culprit, not the much-hated gluten.

    Read it at Real Clear Science