Thanks for all the great discussion so far!
I wanted to ask about your approach to non-celiac gluten sensitivity. How do you counsel patients who feel better when avoiding gluten (but do not have celiac disease)? Does your approach change at all in patients who meet diagnostic criteria for IBS? There was a recent RCT in 59 patients with self-reported gluten sensitivity which suggested that fructan, rather than gluten, may be the culprit agent. What are your thoughts on this?
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