Sometimes referred to as gluten intolerance or NCGS, until recently, this sensitivity was not well accepted in the scientific community, primarily because there is no way to definitively diagnose it. Gluten sensitivity is not Celiac Disease.
However, recent research by The Center for Celiac Research and Treatment in Boston shows that in addition to the approximately 1% of North Americans who have Celiac Disease, there are an additional 6% of Americans who have gluten sensitivity. That works out to approximately 18 million Americans.
Gluten sensitivity affects a number of body systems with a wide variety of symptoms such as: diarrhea, constipation, abdominal pain, bloating, gas, headaches, fatigue, “foggy brain”, depression, joint pain and ADHD like behavior. Gluten sensitivity can only be diagnosed after a medical professional rules out Celiac Disease, Irritable Bowel Syndrome, and other potential diseases depending on your symptoms.
Until recently, the only treatment known at this time is complete avoidance of the gluten containing grains of wheat, barley, rye and their subspecies. However, after research conducted at Monash University in Australia, it's believed that people suffering from NCGS and/or IBS may actually be reacting to far more than gluten. Instead, they may be reacting to sugars in a wide variety of foods known as Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. These substances are shortened to the acronym FODMAPs. These FODMAPs are found in everything from milk to certain fruits, mushrooms and high fibre grains, including inulin. A low FODMAP temporary diet refraining from these food sources high in FODMAPs may offer relief. For more on FODMAPs, check out the Monash University research and diet.