About gluten



Describes how the gliadin component of gluten can damage the intestinal tract’s protective barrier in sensitive individuals, and indicates that a nontoxic lignite extract may be able to support health in gluten-sensitive individuals.

Gildea JJ, Roberts DA, Bush Z. Protection against gluten-mediated tight junction injury with a novel lignite extract supplement. Journal of Nutrition & Food Sciences 2016;6: 547.




Confirms that nonceliac gluten sensitivity is increasing, but more research is needed understand its pathogenesis, epidemiology, management, and role in autoimmune conditions.

Fasano A, Sapone A, Zevallos V et al. Nonceliac gluten sensitivity. Gastroenterology 2015:148(6): 1195-1204.




Reports on Swedish research indicating that the altered gut microflora found in individuals with celiac disease may normalize after long-term adherence to a gluten-free diet—but one year of being gluten-free is not long enough to improve gut function.

Tjellström B, Högberg L, Stenhammar L et al. Faecal short-chain fatty acid pattern in childhood coeliac disease is normalised after more than one year’s gluten-free diet. Microbial Ecology in Health and Disease 2013;24: 10.3402/mehd.v24i0.20905.

See also, “Healthy gut microbes restored after a year on the gluten-free diet,” Gluten-Free Living, Dec. 19, 2014.




Describes Alessio Fasano’s Italian research team’s findings linking gliadin (a component of gluten) to increased intestinal permeability (“leaky gut”) in individuals with celiac disease.

Drago S, El Asmar R, Di Pierro M et al. Gliadin, zonulin and gut permeability: effects on celiac and non-celiac intestinal mucosa and intestinal cell lines. Scandinavian Journal of Gastroenterology 2006;41: 408-419.