Recently, Australian researchers published a report in the journal Gastroenterology that purported to argue against the clinical entity known as non-celiac gluten sensitivity. In their research, the claim was made that because there were no biomarkers for gluten sensitivity correlated with introduction of gluten into the diet and no clear cut correlation of gluten exposure to gastrointestinal symptoms in their small study, the existence of gluten sensitivity as a clinical entity should be doubted.
The researchers evaluated the clinical parameter of “gastrointestinal distress,” in a mere 37 subjects. What’s troubling about this report is that it completely misses the point. As I have stated on multiple occasions, gluten sensitivity is frequently an extra-intestinal disease that may have no impact on the gut whatsoever.
Our emotional responses to everyday events are governed and influenced by many factors, including our past experiences, upbringing, and medications. But can the foods we eat play a role in our emotions?
In a recent study published in the journal Gastroenterology, researchers at UCLA demonstrated that daily consumption of a fermented milk product containing five different strains of probiotic bacteria actually changed the brain’s emotional response to various stimuli, as measured on an advanced brain imaging technique called functional MRI.
Think of it. Changing the composition of the bacteria living in the gut caused a profound change in how the brain responded to its environment!