Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Questions Out Of Curiosity


rebe09

Recommended Posts

rebe09 Contributor

I have been asked quite a few times by people who are curious about my gluten-free diet change, why people are becoming more and more intolerant to gluten if gluten is a natural thing for us. People have grown wheat on farms for as long as we can remember. I am always stumped when I come upon this question. How would you explain this to someone?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



YoloGx Rookie

I would tell people who ask that up until 15,000 years ago almost no one ate gluten or much in the way of grains in general. There was suddenly less big game which created a need for some kind of food supply alternatives. Gluten thus is a fairly recent addition to the human diet--it came with the agrarian revolution which in turn helped create more possible stability and thus the possibility of settled villages, towns and finally cities for people. No one fully digests gluten however, despite it being used all these thousands of years. Some people just didn't adapt as well as others to the new food regime. As far as the rest--its just ignorance that stopped many people from knowing they had gluten intolerance or celiac. In the past most just suffered. Celiac was more fully acknowledged in Europe after WWII. People who had been chronically ill had stopped being ill during the grain shortages, and then became ill again when the grains were re-introduced--particularly grains from the wheat family. Gluten intolerance is more concentrated amongst North Europeans since 33% of them have the gene potential for celiac although it also occurs 10% in the rest of Europe and recently has been found to occur in other ethnic groups as well.

Aroostook Newbie

I believe that the increase in Celiac is due to the fact that manufacturers are using more products with high gluten such as high gluten flour for bread. I was facinated when researching Celiac in Italy, that they fully understand the disease. Our son just returned from a week in Italy. I wanted some real Italian gluten-free pasta, so looked up the words in Italian that I could not have. It turned out it was not necessary! Italy tests all citizen early and periodically for Celiac. They have gluten-free menus everywhere and foods readily available. My son said everyone is aware of the disease. He was facinated that the lunch room where he was working even had gluten-free vending machines! Why are we so far behind? Oh, and I did get my pasta. His Italian host recommended one his mom uses. It is E-Coop and 80%corn 20%rice! Fantastic!!!! Could not tell it from regular wheat pasta. But of course I can't find that brand here in the US! But I'm still looking!! :D

YoloGx Rookie

I've heard the same thing about Italy--but not in such detail. That sounds so wonderful!

I forgot to mention before that the Italians apparently have the 33% gene potential for celiac too. I think its due to the northern peoples being brought down by Caesar to help make his troops more invincible since they were so much taller and known for their superior warrior qualities.

ranger Enthusiast
I believe that the increase in Celiac is due to the fact that manufacturers are using more products with high gluten such as high gluten flour for bread. I was facinated when researching Celiac in Italy, that they fully understand the disease. Our son just returned from a week in Italy. I wanted some real Italian gluten-free pasta, so looked up the words in Italian that I could not have. It turned out it was not necessary! Italy tests all citizen early and periodically for Celiac. They have gluten-free menus everywhere and foods readily available. My son said everyone is aware of the disease. He was facinated that the lunch room where he was working even had gluten-free vending machines! Why are we so far behind? Oh, and I did get my pasta. His Italian host recommended one his mom uses. It is E-Coop and 80%corn 20%rice! Fantastic!!!! Could not tell it from regular wheat pasta. But of course I can't find that brand here in the US! But I'm still looking!! :D

I wish it were that way here. It would make life so much easier.

I have also read that not only is wheat a fairly new food source, but that "modern" wheat is genetically engineered for various reason ( mostly profit) and that is part of the increased intolerances. Anyone know more about this?

Gemini Experienced
I believe that the increase in Celiac is due to the fact that manufacturers are using more products with high gluten such as high gluten flour for bread. I was facinated when researching Celiac in Italy, that they fully understand the disease. Our son just returned from a week in Italy. I wanted some real Italian gluten-free pasta, so looked up the words in Italian that I could not have. It turned out it was not necessary! Italy tests all citizen early and periodically for Celiac. They have gluten-free menus everywhere and foods readily available. My son said everyone is aware of the disease. He was facinated that the lunch room where he was working even had gluten-free vending machines! Why are we so far behind? Oh, and I did get my pasta. His Italian host recommended one his mom uses. It is E-Coop and 80%corn 20%rice! Fantastic!!!! Could not tell it from regular wheat pasta. But of course I can't find that brand here in the US! But I'm still looking!! :D

Open Original Shared Link

Check out this place for exceptional Italian gluten-free pasta. I buy my supply from this company and they have great customer service. I usually buy the Bi-Aglut but one of the guys who run this company recommended the Le Veneziane also. I realize it's very expensive pasta BUT after eating these, you'll throw the Tinkyada in the trash. Italy does a fantastic job on gluten-free foods!

VioletBlue Contributor

The ancient ancestors of wheat were considerably lower in gluten. But gluten's interaction with yeast is part of what makes bread rise and become larger and lighter in texture. So the higher the gluten content in the wheat, the bigger the loaf of bread and the fluffier. This was seen as a good thing in a world where food was in short supply. Wheat was specifically grown for higher gluten content by our ancestors for centuries. Wheat was relatively cheap compared to meats fruits and vegetables. It still is cheaper. It costs less to grow wheat and make bread than it does to grow wheat and feed it to cows and make steaks.

Modern Genetically Modified Organisms or GMO's are a whole nother story. Gene's are being spliced left and right and not just in wheat. I don't know that the specifc goal is a higher gluten content, but rather a more resistant plant with more profitable qualities. Who knows what most GMO wheat out there really is anymore. But the same goes for corn and rice and many other vegetables and fruits on the market.

I wish it were that way here. It would make life so much easier.

I have also read that not only is wheat a fairly new food source, but that "modern" wheat is genetically engineered for various reason ( mostly profit) and that is part of the increased intolerances. Anyone know more about this?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



SGWhiskers Collaborator
I have been asked quite a few times by people who are curious about my gluten-free diet change, why people are becoming more and more intolerant to gluten if gluten is a natural thing for us. People have grown wheat on farms for as long as we can remember. I am always stumped when I come upon this question. How would you explain this to someone?

I also share that a lot of the increase in the number of gluten free people is better understanding of the disease. better blood work, better education, better understanding of the need for compliance with the diet, better food choices.

Ahorsesoul Enthusiast

IMO: As soon as the medical field can genetically alter my digestion system then my body will be able to process all the genetically altered food.

YoloGx Rookie
IMO: As soon as the medical field can genetically alter my digestion system then my body will be able to process all the genetically altered food.

lol!!

VioletBlue Contributor

If they're gonna splice genes into me I want German Shepherd genes :D

IMO: As soon as the medical field can genetically alter my digestion system then my body will be able to process all the genetically altered food.
YoloGx Rookie

Woof woof!

Meanwhile, thought this article from the Mayo Clinic on increased celiac incidence might be relevant:

Open Original Shared Link

But honestly I think supposed increased incidence of celiac has more to do with people now being more aware of this condition -- although its also true that the standard American diet and level of stress could bring more incidents of celiac out in the general population...

Bea

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,873
    • Most Online (within 30 mins)
      7,748

    Traconeil
    Newest Member
    Traconeil
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Most likely cross-contamination I believe.
    • cristiana
      I think it takes different people different amounts of time, but in my own case I had pain,  bloating and loose stools for some time, exacerbated by a lactose intolerance, which eventually went.  I would say the really bad diarrhea got better quite quickly, but the bloating pain carried on for a few months, until I was told to give up lactose for a few weeks.  That helped enormously and once I realised milk and yoghurt was the cause, after a short break I went back to lactose very gradually and felt a lot better.  Now I can tolerate it well. From Coeliac UK "The enzyme lactase is found in the brush border of the small intestine. This is why people with coeliac disease can be deficient in lactase at diagnosis. Once established on a gluten free diet, the gut is able to heal and lactose digestion returns to normal. Lactose intolerance is therefore usually temporary." So if this helps your daughter, this doesn't mean you have to give up lactose forever, especially as dairy is such a good source of calcium for growing kids.   Bear in mind you should be able to reintroduce it. As for fatigue, this can be due to vitamin and mineral deficiencies,such as iron, vitamin D and B12.  Were these levels tested?  If not, I would suggest you get them done.  If your daughter is deficient in these, it is vital you address the deficiencies, and get the tests redone in a few months, particularly the iron, because too much can be dangerous.
    • knitty kitty
      Hello,   The medication in these inhalers can cause a thiamine deficiency if used by someone already low in thiamine.  We don't absorb sufficient amounts of vitamins and minerals due to the inflammation and damage done to our villi in Celiac Disease.  Even a long term strict gluten free diet may not provide sufficient amounts of vitamins and minerals.  There are eight B vitamins that all work together.  Thiamine deficiency often shows up first because our bodies use so much of it and it can't be stored very long. Thiamine deficiency symptoms can appear in as little as three days.  Without thiamine, the other B vitamins may not be able to function properly.   Thiamine is needed to clear lactic acid accumulation caused by the inhalers: Shoshin beriberi provoked by the inhalation of salbutamol https://pubmed.ncbi.nlm.nih.gov/12951730/    Significant Lactic Acidosis from Albuterol https://pmc.ncbi.nlm.nih.gov/articles/PMC5965110/ Albuterol-Induced Type B Lactic Acidosis: Not an Uncommon Finding https://pmc.ncbi.nlm.nih.gov/articles/PMC7263006/ Lessons of the month 1: Salbutamol induced lactic acidosis: clinically recognised but often forgotten https://pmc.ncbi.nlm.nih.gov/articles/PMC6964186/ An Overview of Type B Lactic Acidosis Due to Thiamine (B1) Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC10731935/   Thiamine has antifungal and antibacterial properties.  Thiamine helps keep Candida in check.  Thiamine helps keep SIBO in check.  Thiamine helps with black mold, Aspergillis infection.  Riboflavin helps fight Candida infection in the mouth. Riboflavin Targets the Cellular Metabolic and Ribosomal Pathways of Candida albicans In Vitro and Exhibits Efficacy against Oropharyngeal Candidiasis https://pubmed.ncbi.nlm.nih.gov/36625571/   Thiamine deficiency can make ones voice hoarse and can cause localized edema.  Niacin deficiency can make ones voice hoarse.  (Niacin deficiency and Thiamine deficiency can each cause irritability, agitation, and lability.) Hoarseness in pellagra https://pubmed.ncbi.nlm.nih.gov/21507655/ Hidden Hunger: A Pellagra Case Report https://pmc.ncbi.nlm.nih.gov/articles/PMC8152714/   Anesthesia can cause B12 deficiency.  B12 deficiency can show up as mouth sores and geographic tongue, diarrhea, and dementia. Vitamin deficiency, a neglected risk factor for post-anesthesia complications: a systematic review https://pmc.ncbi.nlm.nih.gov/articles/PMC11823251/ Neurologic degeneration associated with nitrous oxide anesthesia in patients with vitamin B12 deficiency https://pubmed.ncbi.nlm.nih.gov/8250714/ Subacute combined degeneration of the spinal cord following nitrous oxide anesthesia: A systematic review of cases https://pubmed.ncbi.nlm.nih.gov/30144777/ The Effect of Vitamin B12 Infusion on Prevention of Nitrous Oxide-induced Homocysteine Increase: A Double-blind Randomized Controlled Trial https://pmc.ncbi.nlm.nih.gov/articles/PMC4052402/     Eating a diet that is heavy in carbohydrates can precipitate a thiamine deficiency.  As the amount of carbohydrates consumed increases, additional thiamine is needed, otherwise the carbs will be stored as fat.   Thiamine deficiency disorders: a clinical perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/   Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/   The deficiency symptoms of some of the B vitamins cause gastrointestinal symptoms that resemble the same symptoms as when being glutened.   Thiamine deficiency can present as vomiting, diarrhea and abdominal pain (Gastrointestinal Beriberi).  Niacin deficiency can present as diarrhea (Pellagra = diarrhea, dermatitis, dementia, then death ).  B12 deficiency can present as diarrhea or dementia.  Not everything is caused by hidden gluten.  Gluten free processed foods are not required to be enriched with vitamins lost in processing like gluten containing foods are. Blood tests are not accurate measurements of vitamin levels, but do talk to your doctor and nutritionist about supplementing with the eight B vitamins, Vitamin C, the four fat soluble vitamins and minerals like magnesium.  Your physician can give you a shot of B12 before anesthesia administration.   By the way, Celiac Disease genes have been traced back to having originated in Neanderthals.  I'm not a singing teacher on the net.  I earned a degree in Microbiology after studying nutrition because I wanted to know what vitamins are doing inside the body.  I've experienced nutritional deficiencies myself. Hope this helps!  Keep us posted on your progress!
    • trents
      Welcome to the forum, @jnstefan! She should start feeling better within a week or two if she is truly avoiding gluten and if she isn't also showing intolerance to other foods. It is quite common for celiacs to be dairy intolerant (not just the lactose but the protein casein in dairy) and to oats (protein is avenin). Casein and avenin have structures similar to gluten. We call this cross reactivity (not to be confused with cross contamination). So, you might look at pulling these two food items from her diet to see if there is improvement. But achieving a gluten free state is more challenging than people realize when the first start in. It is hidden in so many foods you would never expect to find it in like soy sauce and canned tomato soup, just to site two examples. This might help:  
    • jnstefan
      My 10 year old daughter was diagnosed with Celiac 2 weeks ago. We've been on gluten free diet now for 2 weeks. She still experiences abdominal pain at times , and is struggling with fatigue. What is everyone's experience with how long it takes for the body to heal and stabilize after starting the gluten free diet? Thanks for any feedback!
×
×
  • Create New...