In 2011, gastroenterologist Peter Gibson and some colleagues at Australia's Monash University published a study that appeared to provide proof of a non-celiac intolerance to gluten. An estimated 1 percent of people have celiac disease, a serious reaction to gluten, but an increasing number of people are avoiding the sticky protein in their diets — even if they're not clear on what gluten is — for other reasons, like hoping to lose weight or fix a host of digestive problems.
In a newer study, Gibson says to forget all that: Most people aren't reacting to the gluten in wheat, they're reacting to a non-digestible carbohydrate called fructan. Good Morning America explains:
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