In recent years, gluten intolerance has been on the rise, creating a growing health concern. Gluten—primarily found in wheat-based products like bread, pasta, and pizza—is not inherently harmful. However, for a growing percentage of the population, it has become a significant health challenge. This silent epidemic raises an important question: why now? Why has gluten, a staple in human diets for thousands of years, suddenly become a problem for so many?
Understanding Gluten and Its Effects
Gluten is composed of two main proteins: gliadin and glutenin. While gluten gives bread its elasticity and chewiness, gliadin plays a central role in triggering immune responses in people with gluten-related disorders. These disorders range from autoimmune conditions like celiac disease to non-celiac gluten sensitivity and wheat allergies.
As I delve into this topic, it becomes clear that the issue isn’t just gluten itself—it’s also how wheat is processed and consumed today. Modern wheat processing methods, combined with environmental factors, have amplified the prevalence of gluten-related problems.
Continue Reading: The Hidden Impact of Gluten on Your Gut Health
What happens when deaminated gliadin reaches your gut? How does it interact with your immune system? And could this be linked to the rising rates of gluten intolerance? Paid subscribers will gain access to the rest of this article, where I unravel the intricate relationship between modern wheat processing, gut inflammation, Covid, and the immune system.
