Celiac Disease and Gluten Intolerance
6/7/2021
It has only been within recent generations that society has recognized a direct relationship between our health and the food we eat. I think this awareness came into prominence in the 1960’s when people began to question common beliefs, such as drinking milk to coat one’s stomach for ulcers (we now know that this is NOT a prudent treatment) and even the health benefits of smoking! (Popular slogans during this time were “Question Authority,” “Don’t Trust Anyone over 30” and “Tune in, turn on and DROP OUT!”). Next was the four basic food groups that came under scrutiny: Meat, Dairy, Fruits and Vegetables and Grains. were the accepted staple items for a healthy life. However, with current research, many of these once accepted traditions are being questioned. And quite possibly the biggest myth buster pertains to our intake of wheat; more specifically, the one ingredient, gluten.
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.
But aren’t these foods natural and have been a staple throughout the ages? Why all the questions and concerns within the past twenty or so years?
As it turns out, gluten has been linked to Celiac disease; is a serious, genetic autoimmune disease in which the body identifies gluten as a foreign invader, casing the immune system to attack gluten as well as the lining of our gut. This damages the gut wall and may cause nutrient deficiencies, anemia, severe digestive issues, and an increased risk of many other diseases. Celiac disease affects about 1% of the population. The most common symptoms of celiac disease are:
digestive discomfort tissue damage in the small intestines
skin rashes unexplained weight loss
Some people with celiac disease do not exhibit these traditional digestive symptoms but rather may have other symptoms, such as tiredness or anemia. For this reason, doctors often find it challenging to diagnose celiac disease.
Wheat does provide some nutrients, including essential amino acids, minerals, vitamins, phytochemicals, and dietary fiber. But wheat today, is far different than even what your grandparents ate. Modern baking practices have shortened bread leavening, which potentially means increased exposure to gluten.
Until the 1870s, almost all U.S. wheat production consisted of “soft wheat” varieties. By the mid-1800s, a “hard spring wheat” variety (originally from Central Europe) with a higher protein content (aka gluten) was introduced in the U.S. The flour made from the higher gluten wheat resulted in fluffier bread and flakier baked goods — this obviously, had a greater visual appeal!
The demand for the new flour grew, but it wasn’t so easy to get at first. That’s because, wheat was difficult to eat in its raw form as it needed to be cracked, grinded, and sifted. Quite a laborious process; especially for our ancient ancestors due to the primitive tools. In addition, whole grains went rancid rather quickly because of the high oil content in the bran.
It was eventually discovered that milling the grains (stripping away the germ and the bran) made it so the grains could be kept for longer time, while producing a white flour. By the early 1800s, many mills had equipment so that they could produce this refined flour. Demand for white flour grew as it became the desirable baking ingredient. Because it was more expensive than brown flour, it also became a status symbol.
Meanwhile new agricultural techniques were able to produce hardier strains of wheat and today, allowing wheat to be grown throughout the year as opposed to during the traditional harvest times. Advancements in the areas of harvesting, milling and transport that increased production and worldwide consumption. Inventions such as the reaper, the steel plow, and high-speed steel roller mills, helped produce huge quantities of finer, whiter flour. Railroads provided better transport of the flour, making it available to more people, and better ovens allowed them to bake with it even more. With all of these advances, the masses had access to the refined wheat flour that was once a luxury of the wealthy.
By the time the 1960s and 1970s rolled around, people became concerned with heart disease and cholesterol and whole wheat was viewed as a healthy alternative to combat these health problems. By the 1980’s the average American was moving at an ever-increased demanding pace and fast food items such as pick up sandwiches, hamburgers, chicken nuggets, pizza, and bagels helped to accommodate this rapid lifestyle.
Today, wheat is the single most cultivated crop in the world. At the same time, it is a cross-breeding and genetic manipulation that began in the 1960s to create a higher-yielding, lower-cost crop. Modern wheat has also been bleached and heavily processed. Specific nutrients in wheat –– such as zinc, iron, copper and magnesium –– have decreased significantly since the mid-1960s due to farming practices. So, while wheat production boomed, the quality of wheat suffered.
Most people in the United States eat wheat at almost every single meal, every single day, and for snacks and dessert too. Bakers are adding in “vital wheat gluten” or high gluten flour to make fluffier loaves of bread. And now there is evidence that vegetarian and vegan meat substitutes are made from extracted gluten. Wheat is everywhere. Meanwhile nutrition experts are trying to get out the message: “Is it any wonder that we are not tolerating this food that has “suddenly” become our dominant food source.”
Take care of your body. It’s the only place you have to live
Jim Rohn (American Author and Motivational Speaker)