Gluten sensitivity affects over one in ten people globally, and most people who think they have the condition could actually ...

Social media and lifestyle magazines have turned gluten—a protein in wheat, rye and barley—into a dietary villain.

Discover the results of a new study suggesting that most people with non-celiac gluten sensitivity might not be reacting to ...

Many people try to limit their consumption of gluten when experiencing gut issues, but according to new research, we’re ...

†Antibody testing is only accurate if the person's diet contains gluten for at least 1–6 months (varies by source) prior to testing. The amount of time is based on current practice and has not been ...

Published in The Lancet, the research review found that symptoms attributed to non-coeliac gluten sensitivity (NCGS) are often triggered by fermentable carbohydrates (FODMAPs), other wheat components, ...

A recent study claims that people who are gluten-sensitive may not actually be as sensitive as they think they are. Instead, something else may be the culprit, and it’s not gluten. The rest of this ...

Thousands of people who suffer from irritable bowel syndrome swear off a range of food categories to improve their symptoms. One of these categories is gluten, although a new small study shows it ...

Gluten-free products have become so prevalent that it’s tempting to be skeptical. Could that many people need to avoid gluten? Skepticism is healthy, and product marketers may be taking advantage of ...

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...