Gluten-free diet participants, which could have masked the true effect of gluten reintroduction. In a review of May 2015 published in Gastroenterology, Fasano "et al." conclude that besides gluten, ATIs and FODMAPs present in gluten, wheat, barley, rye, and their derivatives play a role in the development of NCGS symptoms. ATIs, which resist proteolytic digestion, may be the inducers of innate immunity in people with coeliac disease or NCGS. FODMAPs cause mild wheat intolerance at most, which is mainly limited to gastrointestinal symptoms. After exclusion of coeliac disease and wheat allergy, the subsequent step for diagnosis and treatment of NCGS is to
Wheat gluten (food) in Boston. All worked for years to popularize these pioneering products at the Erewhon retail store, and developed a trademark on the Wheatmeat name. While wheat gluten itself is rather flavorless, it holds a marinade very well and is usually simmered in a "dashi" (broth) made from soy sauce, kombu, ginger, and sometimes also sesame oil. Since the mid-20th century, wheat gluten (usually called seitan) has been increasingly adopted by vegetarians in Western nations as a meat alternative. It is sold in block, strip and shaped forms in North America, where it can be found in some supermarkets, Asian food