Celiac Rates in Scotland Doubled in Just Five Years

Is it the chemicals that they are putting on the wheat?

In the US, after 2008-10 there was a soaring rate of cases attributed to awareness. I don't think it is all awareness. But, I watched stores having no gluten-free food in 2008-09 do a complete 180 in a couple years. Because I had gut and other problems after going on gluten-free diet, I was able to trace them to highly fluoridated water where I was living. ( Fluoride mixes with strong acid of the stomach and creates a gas that dissolves endothelium/epithelium barriers) But, the kicker was to find a new hidden source of fluoride. It is being sprayed and fumed on and into grain, beans and nuts!!!--This was decided by the 1999 Montreal Protocol that went into effect about five years later. They are using Sodium Fluoride!!! The effects were not noticed right away because the massive stores of food treated the other way had to be used up. This new SF treatment puts fluoride on the grain that mixes with stomach acid--that in turn opens up the lining of the gut right at the time you eat a piece of bread with gluten and every other barrier in its path. It was a real bright combination-- ..it will kill rodents and my guess will make a lot of small children sick or worse.

The article title is very misleading - this is one town, and a very small sample.