Is Eating Gluten a Big Oops by Our Ancestors? Learn Why Bread Might Not Be Your Buddy!

Waking up with a gluten difficulty that never seemed to bother you before is a growing concern these days. Older individuals are more frequently developing celiac disease, an autoimmune response to gluten, without any prior history of it. While the reasons are still not entirely clear, it is evident that the issues surrounding gluten are increasing rapidly. Perhaps you are among the millions of people experiencing sensitivity to gluten and aren’t even aware of it yet.

Gluten Confusion

The worldwide conversation surrounding gluten seems to have everyone puzzled, with many people unsure of why gluten has become such a major issue. Researchers involved in the study of gluten sensitivity find themselves questioning the various types of sensitivity, why the number of people reacting to gluten is increasing, and the broad range of physical illnesses associated with it.

According to research, there appear to be three primary forms of reactions related to gluten. The first form is an immune response to wheat, causing a full-blown allergy. In this instance, the immune system sees the allergen as a threat and starts attacking it.

The second type of reaction is known as an autoimmune response. This occurs when consuming products made from wheat, rye, or barley (such as bread, cookies, and cakes) and triggers the immune system to attack the body. This response can cause celiac disease, leading to the destruction of the digestive tract, or even gluten ataxia, autoimmune damage to motor neurons resulting in difficulty coordinating movement, and dermatitis herpetiformis, causing rashes and other skin problems.

On the other hand, some individuals develop sensitivities that can’t be clearly categorized as either allergies or autoimmune responses. Despite the uncertainty surrounding these sensitivities, many people are experiencing misery due to gluten. Symptoms of gluten sensitivity can range from bone and joint pain, weight loss, chronic fatigue, eczema, headaches, depression, anemia, numbness, diarrhea, to brain fog.

Outlined in a study by Alessio Fasano, M.D., director of the University of Maryland’s Mucosal Biology Research Center, these findings indicate that in the United States, the number of people with celiac has doubled every 15 years since 1974. Fasano shares that “you’re never too old to develop celiac disease.” Additionally, Carlo Catassi, M.D., a researcher with the Universita Politecnica delle Marche in Italy, states that “you’re not necessarily born with celiac disease… Our findings show that some people develop celiac disease quite late in life.”

In truth, nobody can digest gluten effectively. For those without a noticeable reaction, gluten moves through the digestive tract and ultimately gets excreted. Gluten’s indigestibility and toxicity have led to the suggestion that our consumption of wheat as food is an “evolutionary mistake.”

Gluten: An Evolutionary Mistake?

Research published in BMC Medicine states that humans have cultivated wheat for 10,000 years. During this time, genetic alterations in various types of wheat have led to increased gluten content. The researchers explained that “Apparently the human organism is still largely vulnerable to the toxic effects of this (gluten) protein complex…”

The Serious Dilemma of Gluten

If you’ve been experiencing unexplained health issues that don’t respond to typical treatments, trying a gluten-free diet may be beneficial. Consider that currently, at least 3 million Americans are enduring life-threatening complications due to gluten without knowing the cause. Also, eating gluten while having celiac disease can lead to a four times greater risk of death. As an added concern, it is estimated that more than 36,000 women in the United States experience infertility due to celiac disease but are unaware of it.

While not every individual needs to maintain a gluten-free diet, it’s essential to ensure that you don’t fall victim to a damaging evolutionary oversight.