date:Nov 20, 2018
s differed markedly between the two diets.
Based on their observations of altered food fermentation patterns of the gut bacteria, the researchers conclude that the effects of low-gluten diets in healthy people may not be due to reduced intake of gluten itself but rather due to a change in dietary fiber composition by reducing fibres from wheat and rye and replacing them with fibers from vegetables, brown rice, corn, oat and quinoa.
We demonstrate that, in comparison with a high-gluten diet, a