So you know how a couple years ago, all of a sudden, everyone and their mother came down with a “gluten sensitivity” seemingly out of nowhere? I believe it was somewhere around the time salted caramel-flavored-everything started happening also for some reason. Well, the craze started when scientist Peter Gibson published a study finding that gluten could cause gastrointestinal distress even in some people who didn’t have Celiac’s Disease.
However, Gibson had some misgivings about his own research, feeling there were more variables to control, and more things to test for. So, he decided to repeat the test, albeit more rigorously. What he found was that, for pretty much all “gluten-sensitive” subjects, the intolerance was all in their heads.
Via Real Clear Science:
37 subjects took part, all with self-reported gluten sensitivity who were confirmed to not have celiac’s disease. They were first fed a diet low in FODMAPs for two weeks, then were given one of three diets for a week with either 16 grams per day of added gluten (high-gluten), 2 grams of gluten and 14 grams of whey protein isolate (low-gluten), or 16 grams of whey protein isolate (placebo). Each subject shuffled through every single diet so that they could serve as their own controls, and none ever knew what specific diet he or she was eating. After the main experiment, a second was conducted to ensure that the whey protein placebo was suitable. In this one, 22 of the original subjects shuffled through three different diets — 16 grams of added gluten, 16 grams of added whey protein isolate, or the baseline diet — for three days each.
Analyzing the data, Gibson found that each treatment diet, whether it included gluten or not, prompted subjects to report a worsening of gastrointestinal symptoms to similar degrees. Reported pain, bloating, nausea, and gas all increased over the baseline low-FODMAP diet. Even in the second experiment, when the placebo diet was identical to the baseline diet, subjects reported a worsening of symptoms! The data clearly indicated that a nocebo effect, the same reaction that prompts some people to get sick from wind turbines and wireless internet, was at work here. Patients reported gastrointestinal distress without any apparent physical cause. Gluten wasn’t the culprit; the cause was likely psychological. Participants expected the diets to make them sick, and so they did. The finding led Gibson to the opposite conclusion of his 2011 research:
“In contrast to our first study… we could find absolutely no specific response to gluten.”
I hate to say this, but I called it a long time ago. I’m really careful to keep my mouth shut about these things until all the evidence is in, because for years I thought people claiming to have “sensitive ears” were completely full of shit, and now even nickel-free earrings set my ears on fire. Knowing my luck, were “gluten-sensitivity” a real thing, the very second I opened my mouth to mock it, I would come down with it and never be able to have pizza again.
The problem with so many people vaguely claiming to be ‘sensitive’ to gluten, however–according to a friend of mine with Celiac’s–is that it causes many places to not take Celiac’s seriously, thinking of it as just a new food fad. She actually can’t have food that has been anywhere near other food with gluten. On the bright side, however, I guess there are more options now in the grocery store.
However, there are just always going to be the people who get a rush out of saying to their server “Ohhhhh….Is there gluten in this?” in their Paltrow-iest tones. They love it. They cherish being that person, despite the fact that everyone around them knows they’re full of shit.
True story, back in the day, people thought consumption, also known as tuberculosis, was a fabulously glamorous disease. It was something poets and artists died of, as well as the tragic heroines in “La Boheme” and “La Traviata.” In fact, the consumption-craze was really the first time it became fashionable to be especially thin. People who probably did not like the idea of spitting up blood still liked the idea of seeming very deep but very fragile. Lord Byron once said that he wanted to die of consumption “because the ladies would all say, ‘Look at that poor Byron, how interesting he looks in dying.’ Dylan Thomas lied about having consumption, though mostly to cover up the fact that he was a raging alcoholic.
This happens, I think, more often with mental disorders and “sensitivities,” as those are not as easily provable. For instance, for years after “Sybil” came out in the 1970s and 80s, there was a massive uptick in the amount of people diagnosed with multiple personality disorder (now called “dissociative identity disorder” and also not considered a real thing by the DSM anymore).
Via The Fashionable Diseases Project:
In the eighteenth century, as well as our own, certain diseases could be construed as endowing a sick person with some social or cultural cachet popularly associated with the illness. Melancholy could lend an air of creativity, gout could indicate class and wealth, and nerves could suggest a fashionable sensibility. A slight illness and enough wealth to travel could lead one to the spas and seaside resorts that, outside of London, formed the centres of fashionable society, or perhaps even lead abroad for warmer climes. As such, fashionable diseases also became the object of stigma, satire and allegations of fakery. They could be linked to the putative artificiality of ‘manners,’ modishness and the posturing of the beau monde. As Alexander Pope’s poetic satire says of women in the ‘Cave of Spleen,’ ‘The fair ones feel such maladies as these, When each new night-dress gives a new disease.’
On the opposite end of the spectrum, you have people who believe they have been cured by faith healers or helped by homeopathy, when we know that to be impossible. However, I think it’s fascinating that our brains can actually make us think we have a disease we don’t have, or to feel better upon the power of suggestion, and this, I think, is more worthy of study than whether or not people have gluten sensitivities.