Author: Chris Wormald
It seems like every gathering includes somebody who experiences bloating, fatigue, and digestive discomfort after consuming gluten. While some individuals may have been diagnosed with celiac disease or wheat allergy, most identify as gluten sensitive, experiencing adverse reactions without a clear medical diagnosis. But why is gluten becoming a source of discomfort for so many? Let's explore seven reasons why experts believe more people are experiencing gluten sensitivity.
- Changes in Wheat Cultivation
Modern wheat varieties, bred for high yield and pest resistance, differ significantly from their ancient counterparts. Some experts suggest that changes in wheat cultivation practices over the years may have led to alterations in the gluten protein composition, potentially making it more challenging for some individuals to digest.
- Increased Gluten Consumption
With the prevalence of processed foods and a diet rich in wheat-based products, many people are consuming more gluten than ever before. Excessive gluten intake may overwhelm the digestive system, leading to symptoms of gluten sensitivity in susceptible individuals.
- Gluten Processing Methods
Commercial food processing techniques often involve mechanical and chemical methods to extract gluten from wheat flour, resulting in highly refined gluten products. These processed forms of gluten may be more difficult to digest and may trigger adverse reactions in some individuals.
- Changes in Gut Microbiota
The gut microbiota plays a crucial role in digestive health and immune function. Disruptions in the balance of gut bacteria, often caused by factors such as antibiotic use, stress, and dietary choices, may increase susceptibility to gluten sensitivity by compromising gut barrier function and immune regulation.
- Non-Celiac Gluten Sensitivity
Non-celiac gluten sensitivity (NCGS) is a condition characterized by adverse reactions to gluten in individuals who do not have celiac disease or wheat allergy. While the exact mechanisms underlying NCGS are not fully understood, research suggests that factors such as gluten proteins, fermentable carbohydrates, and immune responses may contribute to symptoms.
- FODMAPs Content
Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are short-chain carbohydrates that are poorly absorbed in the small intestine. Foods high in FODMAPs, including wheat and other grains, can exacerbate symptoms of irritable bowel syndrome (IBS) and may contribute to gluten sensitivity in individuals with functional gastrointestinal disorders.
- Environmental Factors
Environmental factors, such as stress, pollution, and exposure to toxins, may influence immune function and gut health, increasing susceptibility to gluten sensitivity. Additionally, factors such as changes in lifestyle, diet, and hygiene practices may play a role in the rising prevalence of gluten-related disorders.
While the reasons behind the increasing prevalence of gluten sensitivity are complex and multifaceted, understanding the potential factors contributing to this phenomenon can empower you to make informed good food choices.
If gluten causes you issues and you haven’t tried sourdough bread or our pasta, it might help you out a lot.
By listening to your body and making mindful choices, you can take steps towards optimizing your digestive health and overall well-being.
For Further Reading
Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders - This paper explores the mechanisms behind gluten sensitivity in people without celiac disease.
The Ultimate Guide to Sourdough - All things Sourdough
