For men who have lived as hunter-gatherers for thousands of years, gluten is an innovation of the modern diet, one that’s very difficult to digest. And to say that this creates health problems is an understatement.
Although the problem is commonly associated with celiac disease, many people do not consider the profound impact of gluten sensitivity on our health that in fact, it is as damaging as celiac disease. It is estimated (conservatively) that 1 in 200 people has celiac disease (absence of intestinal villi). Some researchers have recently suggested that the numbers are slightly different and that the incidence of celiac disease is present in 1 in 30.
In an article published in Pediatrics, the authors stated, “for the past 7 years, 1 in 4 children have been diagnosed with celiac disease in Alberta as a result of a search for associated conditions, consistent with data from the United Kingdom “( McGovan, 2009) of which about 50% do not show any apparent symptoms.
The sensitivity to gluten (not diagnosed in the research just mentioned, unlike celiac disease) is much more common than celiac disease, although health risks appear identical. In both cases, these are autoimmune conditions that create inflammation and immune effects throughout the body.
In a study conducted in the USA and published by Rubio-Tabia in 2009 in the journal Gastroenterology, comparing 9,133 blood samples taken from healthy subjects from 1948 to 1954 with 12,768 other samples taken in other subjects 50 years later, it was discovered that that there was a 400% increase in the incidence of celiac disease(gluten sensitivity without counting).
Following the Rubio-Tabia publication, according to the magazine The Lancet, in a patient with celiac disease or gluten sensitivity, the risk of death from any cause was dramatically increased, “the mortality rate increased significantly due to the delay in diagnosis”. The choice not to follow a gluten-free diet, defined as “eat gluten once a month”, increased the relative risk of death by 600% (Corrao et al . 2001).
In a search by Kelly Farrell published in The New Journal of Medicine, showed that as many as 55 diseases are caused by gluten. Among these, there are cancer, heart disease, osteoporosis, almost all autoimmune diseases, diseases of the gallbladder, IBS and other gastrointestinal disorders, Hashimoto’s disease, epilepsy, migraine, Parkinson’s disease, amyotrophic lateral sclerosis, neuropathies and many other degenerative neurological disorders such as autism, which is technically an autoimmune disorder of the brain. Gluten can also cause various psychiatric diseases such as anxiety, bipolar, depression, dementia, and schizophrenia.
Consequences of gluten sensitivity
An immune attack against wheat not only damages the intestine, but also other tissues. Wheat can trigger autoimmune diseases, heart disease, neuropathy, or cancer.
We know that the consumption of wheat often causes immune attack against the thyroid gland, resulting in hypothyroidism.
Wheat can also trigger immune attacks against pancreatic Islet cells (islets of Langerhans) that induce the development of type 1 diabetes in both rats and humans. The cause of this was found in a wheat protein called globulin 1.
Fortunately, the antibodies of diabetes and hypothyroidism from wheat tend to disappear after the grain is removed from the diet.
Wheat can even destroy the heart. Usually, heart transplant patients are affected by celiac disease and when scientists have deepened their studies, they found that antibodies against gliadin wheat also attack the heart, leading to destruction of heart tissue.
Wheat can also promote autoimmune disease through different mechanisms. Wheat increases intestinal permeability, allowing gut bacteria and their proteins into the bloodstream and into the body.
Probably, due to the increased intestinal permeability, celiac disease develops immune system disorders, including multiple sclerosis, lupus, type 1 diabetes, Sjogren’s syndrome, and Hashimoto’s thyroiditis – with high frequency.
People with gluten sensitivity before they die.
In “The China Study”, beginning in 1976, hundreds of millions of Chinese were interviewed, and millions of blood and urine samples were collected. It presented the most direct correlation between the disease and the consumption of wheat. That is:
- Wheat showed a 67% increase in the ratio of its consumption and mortality rates for heart disease.
- Rice showed a decrease of 58% in the relationship between its consumption and mortality rates for heart disease
- Other grains showed a 39% increase in the ratio of its consumption and mortality rates for heart disease.
Interference with vitamin D
There are two ways in which the consumption of wheat interferes with the production of vitamin D:
- Through an unknown mechanism, wheat causes a resource consumption of vitamin D. One study found that eating 20 grams per day of wheat bran causes a more rapid loss of vitamin D by 43%.
- Japanese researchers have discovered that the wheat germ agglutinin may prevent vitamin D receptors to enter the cell nucleus.
Ultimately, the evidence suggests that consumers of wheat see their function of vitamin D weakened and need higher vitamin D compared to those who do not consume wheat, with the high probability of being more vulnerable to chronic infections and more frequently subject to premature aging, autoimmunity, atherosclerosis, Alzheimer’s, and multiple sclerosis.