Gluten Sensitivity Often Has Little to Do with Gluten Itself

• Research from The Lancet found that only about 16% to 30% of self-identified gluten-sensitive individuals experience symptoms triggered by gluten alone
• Many people who believe they're gluten sensitive are actually reacting to fermentable carbohydrates (FODMAPs) or gut-brain hypersensitivity, not gluten itself
• Natural FODMAPs from whole foods like fruit and grass fed dairy help feed beneficial gut bacteria such as Akkermansia muciniphila, which strengthens your gut lining and supports immunity
• Eliminating seed oils rich in linoleic acid and eating about 250 grams of healthy carbohydrates daily restores mitochondrial energy, improves digestion, and rebuilds a resilient gut
• Once your gut is healed, gradually reintroducing whole grains helps expand your diet and restore comfort, turning food from a source of fear into a foundation for long-term health