But any study, of any type, with any result, means diddly, UNLESS IT'S ABLE TO BE REPRODUCED.
The fact that a site like "Business Insider" is the only place I can find that study published, gives me pause.
Now, whether many people who believe that they are gluten sensitive are, in reality, I have no idea.
I don't know if I'm gluten sensitive. But I have avoided nearly all grains, since reading this: http://www.seriouslystoneage.com/images/uploads/Cordain_Cereal_grain_humanity_doubles_word.pdf, which I found in google scholar, while looking for either support or denial of claims against grains in a book I read.
That is the basis of research. You don't look for what will support your beliefs. You look for information that speaks to them, pro or con.
The only time in the past 10 months that I've eaten much grain at all was last fall when I went to Italy to help my daughter after our grandson was born. And, you know, when your daughter's MIL makes homemade pasta, you don't say "No."
I gained back three of the 19 lbs I had lost, which wasn't too bad. But what I found curious was that my face became bloated. It was very noticeable in the photos from when I first got there till I left.
Lowering one's intake of gluten, without also lowering intake of the grains that contain it, is a waste of time, unless one is truly gluten intolerant. Because you may improve some areas of your health. But you won't lose weight. On the contrary, moving to gluten free grain based products makes as much sense as that ridiculous lo-fat cookies thing in the early 90's. Carbs, in general, make you much fatter than fat. Carbs are ludicrously easy to break down. They are amazingly simple molecules.
Remember the kindergarten experiment, where you kept chewing soda crackers till they tasted sweet? You don't even need to swallow carbs to break them down, the saliva in your mouth will do it for you. And, unless you are one of the relatively rare members of the human race who burn calories easily, carbs spike your blood sugar, then your body amps the insulin in your bloodstream to carry those carbs off to....your fat cells, for storage.
Whereas with fats, in order for the body to get them into the bloodstream, where they go to help your nervous system deal with its message carrying jobs, among other essential tasks, there is a lot of work to break the bonds that create the large molecules. That work burns calories. Same goes for proteins.
Before jumping on any bandwagon, it's always a good idea to do the research. I absolutely applaud that. But the fact that I loved to bake bread wasn't compelling enough for me to keep eating it, once I had done the research.
If this paper (BTW, it's a fascinating meta-analysis of research from anthropology to nutrition and all points between on the effects of the cultivation of grains on humans) isn't compelling to you, try a couple of these:
Good Calories, Bad Calories by Gary Taubes (NYT science writer)
Born to Be Healthy and Thin by Steven Komadina, MD (he's a little over the top in his language, but his research pans out)
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