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Gluten Intolerance vs Gluten Sensitivity: What Happens When We Eat Gluten

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Gluten Intolerance vs Gluten Sensitivity: What Happens When We Eat Gluten – Thomas DeLauer

Before you bag on your friend who is gluten intolerant, saying that they’re just making it all up to be part of a fad, I want you to hear me out on this. What I wanna do is I wanna talk about gluten intolerance, gluten sensitivity, and true celiac disease and talk about how they’re all interrelated.

A lot of people seem to think that this gluten thing is just a fad, that people are going gluten-free because it’s popular right now. But the reality is that there’s some true science and some true physiology that proves that we’re starting to have a bigger issue with gluten as a whole, and it all comes down to how our bodies respond to it in the first place and how wheat has changed over the years.

But what I wanna do is I wanna help you understand the link between what is gluten intolerance, what is true celiac disease, and then what is a wheat allergy. Okay, they’re all interrelated to some degree, but if you understand what’s happening you might not be so hard on that friend that says he has an issue with gluten, even though he’s not celiac. Let’s break it down.

First off, we have to understand why we’re having so much of an issue with gluten these days. Is it the fact that it’s just more so in the mainstream and we’re hearing more about it? I’m sure to some degree that’s true. I am sure there is some psychological effect that is causing more people to have a gluten reaction when they don’t really have one. That’s always gonna be the case.

But the reality is that we have changed as humans. The over-consumption of wheat has led us to develop different processes in the body that cause us to have more reactions to wheat. When you consume one of the same foods for a long time, over and over, you do start to cause an issue within your body. But that’s not even the issue I’m talking about today. The other issue is the hybridization of wheat.

Now, say what you want about GMOs. Like them or not, I don’t really care. The fact is this hybridization of wheat in particular has elicited a specific change in the proteins. You see, wheat now has new proteins in it. Approximately 5% of modern day wheat is entirely new proteins that our bodies don’t even know how to assimilate or utilize we don’t really have the enzymes to break those proteins down. That truly is causing an issue.

We’ve hybridized wheat to make it a little bit more drought-resistant, make it bug-resistant, but also we end up doing specific things, like spraying Roundup on it, to dry it out faster so you can have more harvesting cycles. This causes some issues within our guts. But all that aside, let’s talk about what’s happening when you have a gluten intolerance.

The first one I wanna talk about is non-celiac gluten intolerance. These are the people that whenever they consume bread or whenever they consume gluten starches, they just feel sick. They feel bloated. They feel really lethargic and they just don’t feel good. They say, “I don’t feel good when I eat gluten.”

References

1) Gluten Sensitivity | Gluten Intolerance | MedlinePlus. (n.d.). Retrieved from https://medlineplus.gov/glutensensitivity.html

2) IgE-Mediated Food Allergies | Children’s Hospital of Philadelphia. (n.d.). Retrieved from http://www.chop.edu/conditions-diseases/ige-mediated-food-allergies

3) Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5084031/

4) This Is Your Gut on Gluten. (2013, October 6). Retrieved from https://www.huffingtonpost.com/amy-myers-md-/effects-of-gluten-on-the-body_b_3672275.html

5) What’s the difference between celiac disease, gluten intolerance, and wheat allergy? (2014, November 5). Retrieved from http://www.nutrisavings.com/glutenintolerance/

6) Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food. III, IV, V. (2018, January 24). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106477.htm

7) Recent advances in the study of prolamin storage protein organization and function. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4064455/

8) Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820067/

9) Thyroid Thoughts: Are Grains Bad For Us? (2017, October 14). Retrieved from https://thyroidnation.com/thyroid-thoughts-grains-bad-us/

10) Wyrick, J. (2013, March 4). Gluten Sensitivity: What Does It Really Mean? Retrieved from https://blogs.scientificamerican.com/guest-blog/gluten-sensitivity-what-does-it-really-mean/

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