I wanted to piggy back off this a little - one of the main treatments for IBS is the low FODMAP diet - wheat is a FODMAP (and one of my main issues).

I actually tried the "gluten free" thing before I even knew about FODMAPs and immediately felt SO much better that I was convinced I had a gluten intolerance. Then I learned about FODMAPs. So I wonder how many people are reacting to wheat but have never really heard of FODMAPs, so they figure it's gluten and then have their "gluten" intolerance reinforced by the fact that the restaurant/food industry (and also almost everyone actually) treats "gluten" and "wheat" as interchangeable. Even if someone is conscious of a FODMAP intolerance and tries to avoid wheat, by default they end up having to search for "gluten free" food and products.

I'm not talking about people who are trying to get attention with their intolerances. But my experience has made me a lot more sympathetic to "fad" dieters. It is totally the chef/server/restaurant/industry's responsibility to offer gluten free only if they're capable of actually providing gluten free food. It makes me so angry when I order and servers ask me, "is it a choice or an allergy?" Puts me in the awkward position of having to choose between lying and and saying allergy, or explaining the concept of my gut reacting angrily to certain fermentable carbohydrates. What they really mean when they ask that is "can I make the gluten free pizza on a puff of wheat flour or not?" And like - that's not gluten free! Never mind the fact that - correct me if I'm wrong - Celiac disease isn't even an allergy per se, it's an autoimmune reaction to wheat. Like, these places are serving gluten free food and don't even know what they're talking about, and are inadvertently spreading the idea that unless you're going into anaphylactic shock, you're just making up an intolerance.