A fascinating study here for you which basically confirms (again) the existence of non-coeliac gluten sensitivity but, importantly, suggests that there are two types:
Our data confirm the existence of non-celiac WS as a distinct clinical condition.
We also suggest the existence of two distinct populations of subjects with WS: one with characteristics more similar to CD and the other with characteristics pointing to food allergy.
This is really important because it suggests a reason why some people do get coeliac symptoms but don’t show up as coeliac on traditional testing. And, for the first time I’ve seen in a study, it shows the link between the damage done by gluten and hyper-sensitivity, which is very much what I found when I was researching and writing the Barrier Plan. It’s the hyper-permeability damage that leads to the multiple allergy/intolerance problem.
WE ARE NOT MAD!
Nice to know the the researchers are getting there. When you are next talking to your doctors who have never heard of NCGS, you can refer them to this study and to the first line of the abstract which says:
Non-celiac wheat sensitivity (WS) is considered a new clinical entity.
It does exist. It’s not necessarily the same as coeliac disease but it can be. It is the reason why you are so hyper-sensitive. End of.
With thanks to John Scott, indefatiguable researcher on the Foodsmatter forum who made sure I saw it!