...so it's probably hard for him to say. I have Celiac disease and recently read an article that cited a study that concluded that even after going on a gluten-free diet, most Celiac patients continue accidentally ingesting food "contaminated" with gluten levels above the threshold for causing reactions. I have often wondered how much benefit I'm getting from trying to avoid gluten. Is being mostly gluten free better than saying screw it and eating whatever I want to? I try to eat a low carb diet and I didn't eat much gluten before I was diagnosed, so the diet change hasn't been a huge adjustment. But I haven't experienced any noticeable improvement in my symptoms (constipation, abdominal cramping, skin rashes), except for getting rid of the nearly constant brain fog and fatigue. There are times that it would certainly be more convenient to just throw out the diet restriction and not have to worry about every last ingredient in the food I'm eating, particularly since I'm not feeling much benefit from adhereing to the strict diet.

It's definitely an interesting topic. I believe there is some validity to the FODMAP argument. I have probably noticed more improvement in how I feel on a daily basis when I just avoid almost all carbohydrates as opposed to only gluten. I have mentioned here before that I have seen an incredible and almost instantaneous improvement in foot pain from plantar fasciitis after cutting carbs way back several months ago. On top of that, I just feel more energetic and healthy when I'm not eating lots of carbs. I really believe there is something going on with inflammation related to FODMAP intake.