Many people who swear they’re “gluten sensitive” — avoiding bread, pasta, and wheat products — may be misplacing the blame. A recent comprehensive review suggests that what most call gluten sensitivity isn’t actually triggered by gluten.

Contrary to popular belief, people in carefully controlled studies reacted the same way to gluten, wheat or placebo — meaning their symptoms often had nothing to do with gluten itself.

Instead, experts believe that issues stem from other wheat components or fermentable carbohydrates (FODMAPs), or even the power of expectation — the infamous “gut-brain connection.”

In short: for many people, “going gluten-free” may be a needless dietary crusade. What feels like sensitivity could be a byproduct of gut-brain interactions — more akin to Irritable Bowel Syndrome (IBS) than a gluten-triggered disorder.

If you’ve cut gluten from your diet and still struggle — or feel fine but restrict wheat anyway — this episode might make you rethink the gluten-free hype.

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