Let’s Talk About Gluten…

Gluten is primarily a protein-carbohydrate mixture that is contained mainly in wheat and other grains. Grains are consumed without problems by most of the world’s population. They are versatile foods and for thousands of years have been considered “the staff of life”. Bread and flour are a part of the diet of just about every culture in some form – from tortillas to pasta, cereals, pastries and flatbreads.

Lately, though, the prevalence of gluten intolerance (and it’s more severe form – celiac disease) has risen dramatically, particularly in the United States. Until a few decades ago, celiac disease was believed to be relatively rare (estimated as 1 case in every 5,000 Americans). It is now thought to affect as many as 1% of the population, though it remains largely undiagnosed. In a landmark study looking at almost 30,000 patients from 1969 to 2008, those with diagnosed celiac disease had a 39% increased risk of early death compared with controls. The 55 health conditions linked to gluten sensitivity include IBS, anemia, migraines, epilepsy, osteoporosis, rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Thyroid abnormalities, insulin-dependent diabetes, psychiatric disturbances, and an increased risk for malignant cancers such as non-Hodgkin lymphoma are also common. In many cases of schizophrenia, digested particles of wheat gluten have demonstrated activity similar to opiates.

But why, in this most recent blip in human history, would humans suddenly develop an intolerance to what was once considered “the staff of life”? While some studies have demonstrated a strong genetic component, the abrupt rise in this condition suggests faster-acting causative factors. The early introduction of cow’s milk is believed to be one of these factors, with research clearly indicating that breastfeeding and the delayed administration of cow’s milk are primary preventative steps that can greatly reduce the risk of developing celiac disease. Another concern, especially in Western cultures, is that many people (children in particular), obtain most of their grains from packaged cereals and refined-flour breads, which are processed differently by the body, provide less nutrition, and contain more chemical additives than organic whole grains.

Glyphosate, the active ingredient in the herbicide, Roundup®, has been posited as the most important causal factor in the celiac epidemic. Fish exposed to glyphosate develop digestive problems similar to those seen in celiac patients. Celiac disease is associated with imbalances in gut bacteria – an imbalance which is a known side-effect of glyphosate. Characteristics of celiac diasease include impairment in several cytochrome P450 enzymes, digestive enzymes that are important for detoxifying environmental toxins, activating vitamin D3, catabolizing vitamin A, and maintaining bile acid production. Glyphosate is known to inhibit cyrocrome P450 enzymes. Deficiencies in iron, cobalt, molybdenum, copper and other minerals associated with celiac may be attributed to glyphosate’s strong ability to chelate (bind) these elements. Deficiencies in tryptophan, tyrosine, methionine, and selenomethionine associated with celiac disease match glyphosate’s known depletion of these amino acids. The increased risk of non-Hodgkin’s lymphona has also been implicated in glyphosate exposure. Reproductive issues associated with celiac, such as infertility, miscarriages, and birth defects, can also be attributed to glyphosate. Glyphosate residues on wheat and other crops have increased over the past few decades due to the growing practice of crop desiccation prior to harvest. In the chart below, you can see a timeline comparison of the rise in the use of glyphosate alongside the rise of celiac disease in the United States.

The bottom line? Bread and other gluten-containing foods are not poisonous. Our food system is. The changes in food production over the last few decades correspond directly with the increase in countless health conditions, ranging in severity from mild to life-threatening. I have personally spoken with more than one individual diagnosed with “gluten intolerance” who traveled to a country where the food system was still relatively “old-world” (you get your flour from the miller down the road), and experienced no negative health or digestive consequences from consuming those grains. It is also important to note that “gluten-free” doesn’t automatically equal “healthy”. There are many heavily-processed gluten-free food options on the market that are higher in preservatives, calories, fat, sodium and sugar than their glutenous counterparts. It is important to read labels and, as with all food products, the fewer ingredients, the better. And whether you are choosing to avoid gluten or not, organic, whole-foods and plant-based is always best.

*Note: Interestingly, while researching this post, I came across an article in U.S. News discrediting gluten sensitivity as a truly wide-spread issue or even a recognized condition. This article cited research from the University of L’Aquila which found that 83-96% of individuals who believe they are gluten sensitive can in fact tolerate it. Before referencing this article, I checked the source, only to discover that the University of L’Aquila is located in Italy, where grains and flours are still largely produced locally and without chemical sprays.