Why the Sudden Increase in Gluten Sensitivity?

Gluten is a word that is now common to everyday language. Walk into a health food store and you will see entire aisles devoted to “Gluten-Free” foods. What is gluten and gliadin? Gluten is a polypeptide or a protein found in wheat, rye and barley with trace amounts found in oats. Gliadin is a protein subfraction of gluten which has the most potential to harm intestinal borders causing all manner of inflammatory bowel disorders including colitis, celiac and Crohn’s Disease, as well as psychological and behavioral disorders. According to a study by researchers at the Mayo Clinic in Rochester, Minnesota, celiac disease in the United States is four times more common now than it was in the 1950s. So why the increase? • The body burden is heavier than previous years. In other words, the health of the gut is compromised by fast food, junk food, stress, chemicals, additives, preservatives, food allergies, virus, bacteria, fungus and heavy metals. Many food additives and preservatives are made from the gluten protein. • Hybrid or genetically modified (GMO) wheat contains more gluten than years ago. • The busyness of life causes Americans to gravitate toward the ease of a high carb sugar and grain diet which almost always contains gluten. Health begins in the gastro-intestinal tract. Your health becomes negatively affected if you cannot break down and absorb nutrients from the foods you eat. The problem becomes compounded if there are virtually no nutrients in food or food artifacts (items that masquerade as food). Early gluten intolerance will many times produce no noticeable symptoms.

This article was written by Dr. Sharon Price, Phd, CN. For more information, please contact us.

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