date:Dec 14, 2018
effects of the low-gluten diet not to its lower gluten content but to a major change in the composition of the participants' fiber intake -- a factor that caused changes in their intestinal microbiomes and production of bacterial compounds affecting digestion and energy metabolism.
We conclude that the effects of low-gluten dieting in healthy people is NOT due to reduced intake of gluten itself but rather to a concomitant major change in dietary fiber composition by reducing fibers from wheat