The study focuses on people with "Not-celiac Wheat Sensitivity" (NCWS), a condition where individuals get symptoms similar to irritable bowel syndrome (IBS) after eating wheat but are not allergic or celiac. These symptoms improve on a gluten-free diet (GFD). The researchers aim to explore the biochemical, immunological, and histological (study of tissues) features of NCWS. The study will include adult participants (18-65 years) who have IBS-like symptoms that improve on a GFD.

Participants will follow a gluten-free diet for at least a month. They may also follow a stricter diet excluding foods like milk and eggs. Participants will be part of a 15-day study where they will receive either wheat flour or a placebo, without knowing which one they are getting. Their symptoms and various health markers will be checked before and after the study.

• The study lasts 15 days with the possibility of dietary changes.
• Participants will undergo medical assessments including blood and tissue sampling.
• It’s important to not have a wheat allergy or celiac disease to participate.