When I tell people that I shouldn’t eat a particularly starchy item, the inevitable response is “Oh, gluten intolerant”, to which I try to explain and then give up. It’s not surprising. Try saying to someone that the things that trigger your hayfever also affect your digestive system and blank stares are the response.
There are a couple of points in this post.
First, I’ve been noticing a number of articles in the newspapers, claiming that gluten problems go beyond the intolerance that triggers coeliac disease. My question: Has the possibility of eosinophilic oesophagitis (or eosinophilic esophagitis EOE or EE) been considered as a diagnosis for those who report feeling better without wheat and do not have coeliac.
I ask because in my web searches the most common allergies associated with EOE were milk and eggs. Consequently, EOE could be overlooked as a possible diagnosis for someone presenting with a grain intolerance. It is the case that for some of us with a confirmed EOE diagnosis (yes, I had a biopsy) the triggers are grains, seeds, grasses and some plant oils. Even corn and legumes are a problem.
Second, the idea of gluten has become so huge that it can be all consuming. It blocks light from reaching other possibilities.
To those who are self-diagnosing or just giving up wheat because it seems the right thing to do, please think again. If you truly think something is wrong, encourage your doctor to explore all possibilities. We all need to enjoy the healthiest diet possible and that is unlikely if we just take a stab in the dark.
To the scientists trying to work out what might be causing a “non-coeliac gluten sensitivity”, please question your assumptions and look widely for answers.
Other posts about EOE
Cherrie Zell 
What are your thoughts?