For people with celiac disease, avoiding gluten — a protein complex found in wheat, barley, rye and triticale — is a medical necessity. Even small amounts of the protein can trigger bloating, gas and diarrhea, and can lead to eventual weight-loss and fatigue. Yet diagnosed celiac disease accounts for only roughly 1% of the population. Another 6% of people have been diagnosed to have non-celiac gluten sensitivity (NCGS), where blood tests are negative for celiac disease, but similar symptoms exists. Gluten’s role in NCGS, however, has long been under debate in the scientific community and new research suggests it may just be…
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