The nutritionist and co-founder of The Food Doctor, Ian Marber, has warned that gluten is in danger of becoming a health scapegoat.

Talking to the Daily Telegraph, Marber, a coeliac, suggests that yeast, not gluten, may be the real culprit behind rising levels of reported digestive orders

Marber told the newspaper that some people who switch to yeast-free bread often report that their bloating symptoms subside, suggesting that yeast and sugars could be the trigger, not the grain. But, he says, people generally cut out bread and – since their symptoms decrease – they think wheat is to blame.

Marber worries that, amid high levels of media interest in gluten free – and a whole industry riding on the back of it – gluten is in danger of becoming a convenient scapegoat.

The nutritionist acknowledges that gluten intolerance exists, but he suggests symptoms might often be explained by other things. He told the paper : “…. (some people) eat a huge bowl of pasta and experience lethargy, bloating, weight gain and decide they must have a food intolerance, but they’ve just eaten too much pasta.”

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About the Author

Jim Manson

Jim Manson is Editor-In-Chief of Diversified Communication UK's natural and organic publishing portfolio. He’s written widely on environment and development issues for specialist magazines and national media, including the Financial Times, The Guardian, The Times, Time Out and World Bank Urban Age.

Articles by Jim Manson
Jim Manson
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