The health benefits of a gluten-free diet might also be a kind of self-fulfilling prophecy. It's well-known that our digestive system adapts its secretions (rather quickly) to whatever we're eating. A prolonged stint on the Atkins diet, for example, can make it harder to digest starchy foods. According to a 2006 study in Journal of the Pancreas, a colony of lab rats subsisting on low-carb, high-fat food pellets ended up with less pancreatic α-amylase, an enzyme that helps break down complex carbohydrates. Now imagine that you've cut out gluten from your diet completely—that means no bread, no cereal, no wheat whatsoever. Chances are you'll have reduced your total intake of carbs, and thus the amount of α-amylase in your gut. In other words, the mere fact of being on a gluten-free diet could make you more sensitive to grains and cereals—which would only reinforce your conviction that you're gluten-intolerant. Slip up for even one meal, and you'll pay the price with indigestion. (Same goes for people who don't eat meat or dairy: A momentary lapse can yield a nasty stomachache.)
Hat Tip to Seth
I've experienced that. Go low carb for a while and you can no longer cope well with carbs. Even if you used to be able to take them , you now struggle to tolerate them....and they seem unhealthy!
The rest of the article and its analysis is interesting although I'm not sure I'd agree with it! I do think that refined carbs (pastas, flours, breads etc) are not natural and we will not thrive on them.