"Is Gluten Responsible for Irritable Bowel Syndrome, Celiac Disease, and the Development of Civilization Diseases?
Have you ever wondered what gluten is and what impact it may have on your body and health? In recent years, we have noticed an increasing number of various food intolerances, with criticism of gluten and wheat being particularly pronounced. Eating gluten-free or reducing gluten is currently trending.
In the U.S., gluten has almost become a public enemy, with approximately 25% of adults completely excluding gluten-containing products from their diets. In Europe, however, the numbers range from 8 to 15%.
But why is there suspicion that gluten is responsible for digestive problems and chronic inflammatory diseases?
This question is explored by Patrizia Marani in her fascinating documentary “Gluten: Public Enemy?”, where she attempts to uncover the true reasons behind the rapidly increasing gluten intolerance.
I take this documentary as an opportunity to delve into the topic of gluten, discuss the key points of the film, and then provide my commentary.
What is Gluten?
Gluten is a glue-like protein that makes up to 80% of the protein in wheat grains. Wheat gluten is a combination of two types of proteins: gliadin and glutenin. Gluten is also present in barley, rye, spelt, oats, and all products made from them.
Additionally, gluten is found in smaller amounts in almost all processed foods, including sausage, cream cheese preparations, chips, chocolate, ketchup, and ready meals.
For some sensitive individuals, gluten can significantly affect digestion or even trigger an immune reaction. It not only leads to digestive problems but also various symptoms in other parts of the body, ranging from bone and headaches to nervousness, fatigue, and skin issues.
A gluten intolerance is attributed to approximately 200 medical conditions.
What are Celiac Disease and Gluten/Wheat Sensitivity?
Celiac disease is a condition of the small intestine, where even a tiny amount of gluten can cause an immune reaction and immediate inflammation. The disease unfolds when there is a genetic predisposition. It is estimated that 2.5% of the world's population is affected by celiac disease, which can be diagnosed, for example, through an endoscopy.
In gluten/wheat sensitivity, the symptoms are similar to celiac disease, but there is no immune reaction. Wheat sensitivity is diagnosed only by exclusion, meaning gluten-containing products are eliminated for at least 2 to 3 weeks.
Although gluten and wheat intolerance can be tested through blood tests, the results are often disputed and challenging to interpret. Many nutritionists do not support this type of diagnosis.
Is Gluten So Unhealthy?
In the documentary “Gluten: the Public Enemy?”, the filmmaker questions this assertion and sheds new light on the connection between the rapidly increasing cases of gluten intolerance and industrialization.
Allegedly, celiac disease is spreading too quickly to attribute it solely to a genetic mutation. According to experts, gluten-containing products are not inherently harmful to health.
Therefore, environmental influences must have contributed to the fact that we can no longer digest wheat, which we consumed without issues for years. Genetic manipulation and the intensive use of pesticides, herbicides, and fertilizers contribute more to the growing profits of large corporations than to our health.
The Gluten Content in Baked Goods and Processed Foods
In the 1960s, nitrates and phosphates were used as fertilizers in agricultural cultivation. During World War II, they had been used in bomb production. After the war, with large stocks of nitrates and phosphates, they were needed for wheat cultivation.
Nitrates and phosphates suddenly reduced the height of wheat and changed its properties. The new wheat variety contained less gluten than the old one, but its new structure likely complicated the digestive process.
Although the gluten content in wheat has decreased, we still consume more gluten than we realize. It is added as an additive to baked goods and many processed foods.
Furthermore, bread is baked differently today than before. The dough is allowed to rise much less. As a result, the ferments cannot properly break down the gluten in the bread. In sensitive individuals, this immediately affects the stomach.
Pesticides
To grow under its natural conditions, wheat needs sun and warmth, which are abundant in places like Sicily.
However, the main producers of durum wheat are Canada and Ukraine, where the exclusive use of pesticides enables wheat cultivation. Due to the cheap wheat variant, world production is rising, and Italian small businesses are no longer competitive.
As a result, Italian farmers depend up to 35% on the import of cheap wheat. So, buying noodles 'Made in Italy' in the supermarket does not guarantee that all ingredients come from Italy.
Glyphosate and Roundup
The weed killer glyphosate likely plays a significant role in the increasing civilization diseases. In Europe, 300 glyphosate-based products are available, such as Roundup.
The world's most widely used herbicide has been detected in the urine of 96.6% of the German population. The highest risk comes from products based on cereal, such as the popular beer in Germany.
Glyphosate is often used as a ripening accelerator and is primarily sprayed during harvest. Therefore, wheat products found in bakeries or supermarkets can be highly contaminated.
What Does Glyphosate Do to Us?
Glyphosate slowly infiltrates our body cells and poisons and damages them insidiously. Glyphosate is even believed to be capable of altering our DNA, according to experts. In Denmark, for example, the environmental agency has already classified glyphosate as carcinogenic.
According to some scientists, there is a close connection between the use of glyphosate and the development of civilization diseases such as Alzheimer's, autism, dementia, or diabetes.
In response to scientific findings, some countries have already taken preventive measures. Glyphosate is banned for individual use and sale in Belgium and France. Restrictions have been initiated in Italy, the Netherlands, Malta, and Switzerland. However, Germany advises solely against the use of glyphosate.
The question arises: Why is glyphosate still used when it has already been declared carcinogenic, especially since cancer is the second most common cause of death in Germany?
Glyphosate versus Celiac Disease and Irritable Bowel Syndrome
Glyphosate is a broad-spectrum antibiotic and can contribute to dysbiosis (an imbalance of the intestinal flora) by killing good gut bacteria. This can considerably weaken our immune system and ultimately serve as a trigger for a genetically predisposed disease, such as celiac disease.
Useful gut bacteria are reduced in their number and diversity. Dominant will be pathogenic germs that cause local intestinal inflammation, a permeable gut, and other intestinal problems. Absorption disorders result in fewer and fewer vitamins and minerals being absorbed, further undermining our health.
Glyphosate also binds with metals in the food and leads to significant deficiencies in iron, cobalt, manganese, magnesium, and zinc. These deficiencies are often observed in celiac patients.
Conclusion:
It is too simplistic to assume that wheat is universally harmful to health or even disease-causing. In principle, gluten-containing products are not inherently disadvantageous for us.
Rather, it is the industrial processing that causes so much concern and distrust of gluten. The quality of food is crucial to our health. For cheap wheat products of questionable origin, it is advisable to keep an eye out.
So, for those who want to be on the safe side, opting for organic products or small and proven producers from the region is recommended. Those who continue to be sensitive to gluten should preferably choose natural gluten-free sources of carbohydrates, such as millet, legumes, potatoes, polenta, or rice.
Regarding pre-packaged gluten-free products, various theories are circulating. In general, these products are not valuable products, as they contain hardly any vitamins and minerals but are rich in calories and additives.
Gluten-free diets are also often recommended for irritable bowel syndrome, psoriasis, thyroid diseases, and other chronic inflammatory diseases. For celiac disease, it is already a necessity.
To not just stay in theoretical discussions, I would like to tell you about my 'wheat experiment' six years ago. In my teenage years and long afterwards, I had to deal with acne and daily headaches.
The tablets taken for years against headaches and antibiotics only relieved the symptoms but did not solve the problem. Not to mention the side effects.
A two-week wheat-free diet was enough to put an end to all my suffering. Since then, I have been eating wheat-free and reducing gluten.
I can only warmly recommend that you reduce the consumption of wheat products for at least two or three weeks or eliminate wheat products. Be positively surprised at how your well-being will benefit.
I am very grateful for your comments and perhaps new suggestions.
Arnika
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