Why is “Everyone” Gluten Intolerant? This is Why
Here’s questions I’m often asked: “Why is ‘everyone’ gluten intolerant these days”? We didn’t grow up that way (at least most of us didn’t). “And our grandmothers weren’t gluten intolerant, were they?”
The impression that our grandparents could probably eat whatever they wanted and not fall ill is probably true. Were their diets healthier? They certainly didn’t live with all the choices of junk foods and fast foods that we do now. They definitely didn’t worry about gluten, at least mine didn’t.
So what gives? Are we really becoming more gluten intolerant as a society?
Yes, we are and let me explain. Celiac disease is the autoimmune manifestation of gluten intolerance in the gut. (See that cool chart below). From this article, Celiac disease: Celiac disease (spelled coeliac in the article) is generally found in 1% of the population, but is on the rise. And it’s a real increase, not based on increased awareness and detection. The article goes on to say that celiac disease develops in people who are genetically susceptible and then develop an immune response that is usually triggered by gluten.
But Celiac disease is only one manifestation of gluten or wheat intolerance as evidenced by this chart:
Pathogenesis of Wheat Related Disorders
Sharma, N., Bhatia, S., Chunduri, V., Kaur, S., Sharma, S., Kapoor, P., . . . Garg, M. (2020). Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them. Frontiers in Nutrition, 7. doi:10.3389/fnut.2020.00006
So you don’t need to be diagnosed as having Celiac disease in order to have an allergic reaction to gluten. In fact, you don’t need to actually have to have gastrointestinal symptoms, which are the most common symptoms we associate with this type of condition. According to this article (which we will cover in depth next time), Dark Side of Gluten, for every person who presents with GI symptoms there are 8 presenting without GI symptoms.
By the way, gluten intolerance, like celiac disease, has risen dramatically in the last several years.
From this source: U. S. Perspective on Gluten: Once it was rare in America to have a gluten intolerance, now it’s not. This article goes on to further the discussion that gluten intolerance can present with many different kinds of symptoms, making diagnosis of the condition difficult, especially because there isn’t a test in conventional medicine that definitely diagnoses the condition.
I published these symptoms of gluten intolerance in a prior blog post, On the AIP Paleo Diet., but they are worth repeating
Bloating
Diarrhea or Constipation
Abdominal pain
Lack of Energy
Headaches
Skin Problems
Unexpected weight loss or gain
Anxiety or depression
So many of us are gluten intolerant and don’t know it? That was certainly the case for me. What about you?
So Why Are We Becoming More Gluten Intolerant?
According to this article, Non-Celiac Gluten Sensitivity: Literature Review:
After the two World Wars, our population grew, but there was also a food shortage. In response to this, agronomist and nutritionists were focused on creating a both an increase of the volume and nutrition coming from wheat. In 1941, the goal was to increase wheat production 5-fold by the end of the 20th century.
The new kinds of wheat that were developed to combat this problem may have actually caused the rise of gluten intolerance, although according to this article, no data has confirmed this hypothesis.
But according to this seminal book: Wheat Belly, by Dr. William Davis, the connection between modified wheat and gluten sensitivity is clear. (If you haven’t read it, and have an interest in this area, I highly recommend it).
The premise of the book is that the type of grains we eat today have been so altered and modified over the years that they’re no longer what they used to be, which was healthy. It’s this altering of grains, especially wheat (in order to make it more commercially viable) that is causing the rise in gluten related and wheat related disorders. While farmers are feeding the world, we may have become sicker.
And Then There’s Glyphosate
Yep, commonly known as Roundup, the stuff you spray on weeds. Or I hope you don’t after reading this.
I ran across this podcast by Dr. Mark Hyman, The Harmful Effects of Glyphosate while I was thinking about writing this post. I suggest listening to this interview if you are interested in learning more about Monsanto, the company who owned Glyphosate and Roundup. Robert F. Kennedy, Jr, his guest, was part of the legal team that finally punished the company (now owned by Bayer) for years and years of negligence regarding glyphosate’s effect on humans, i.e.: US!
Here’s the connection to gluten intolerance and celiac disease: most of us know that 95-98% of American crops are sprayed with glyphosate, usually early in the growing cycle to kill weeds and improve yields. But in 2006, glyphosate was suggested as a desiccant, a way to dry crops and to protect them from mold during rainy conditions. Because of this, glyphosate started being used on crops right before harvest. On our food. According to this podcast, 80% of the total amount of Roundup has been used since 2006. Again, on our food. I was floored.
And guess what….celiac disease and gluten sensitivity has especially been on the rise since 2006. At least according to Mr. Kennedy. So, glyphosate on wheat = gluten sensitivity? I tried to find data to substantiate this claim, and I’m still looking. But the dots are seemingly becoming connected. I will follow up with more data confirming or disputing this claim when I am able.
Even though I can’t substantiate that connection, the link has been made between glyphosate and non-Hodgkin lymphoma as reported in the media. This linkage allowed court cases to be brought against Monsanto/Bayer with billions of dollars awarded to plaintiffs. More here if you are interested: Lawsuits
So Now What?
Whether gluten is a problem for you or not, you may see some sort of sensitivity to wheat and gluten in the future. Gluten sensitivity, not unlike diabetes or other diseases, is somewhat progressive and symptoms may occur as your body builds antibodies to these foods (and perhaps others) over the course of your lifetime. True gluten sensitivity may not lead to an autoimmune condition (see the chart again), or it may be a part of an autoimmune response.
Many people seem to notice a sensitivity to gluten in that they find digestive symptoms after eating gluten. But as noted above, you may not have these symptoms at all, or you may see other symptoms as I mentioned above.
The Bottom Line and My Advice
There is a rise in gluten sensitivity and autoimmune conditions because we aren’t eating the same wheat as our parents and grandparents ate. And chemicals sprayed on our food may not be helping the matter. That’s why it’s important to pay close attention to your nutrition. Choose organic as much as your budget will allow. And if you are gluten intolerant, try to resist the crackers, cookies and other snacks that are ubiquitous and tempting. I’ll explain why in my next blog post: The Dark Side of a Gluten Free Diet: Are you a “Gluten Withdrawal Fashionista?”
To a Healthier You!
Bev
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