For over a decade, gluten has been the bogeyman of modern diets — blamed for everything from fatigue to brain fog to mysterious stomach aches. Supermarkets built entire aisles around “gluten-free” products. Restaurants rushed to label their menus. Millions swore they felt better once they ditched bread. But new research suggests much of the panic was misplaced — and perhaps, orchestrated.
According to a new analysis published this week, the vast majority of people who believe they have gluten sensitivity actually don’t. Researchers found that only a small fraction of self-diagnosed “gluten intolerant” individuals display any measurable physiological reaction to gluten itself. For most, the culprit appears to be something else entirely — often the carbohydrates known as FODMAPs (fermentable short-chain carbohydrates) found in wheat and other foods, or even psychological conditioning from years of health scare marketing.
In short: many people have been avoiding bread for no reason.
What the latest trend if fake health is revealed?
Hypochondriacs.