Why Are So Many People Gluten Intolerant Today?

It’s Probably Not What You Think.

So I did a brief AI search to see what the modern medicine general consensus was on why this is so, and here’s what they had to say.

While it may seem like more people are gluten intolerant, it's likely a combination of increased awareness, better diagnostic tools, and potential changes in wheat and diet that contribute to the perception, according to NYU Langone Health. Celiac disease, a serious autoimmune condition triggered by gluten, is indeed diagnosed more frequently than in the past due to advancements in testing. However, many people who avoid gluten don't actually have celiac disease, and may be experiencing symptoms due to other factors like FODMAPs (certain carbohydrates) or other sensitivities. Here's a more detailed breakdown:

Improved Diagnostics:

The development of blood tests, genetic testing, and small intestine biopsies has made it easier to diagnose celiac disease accurately.

Greater Awareness:

More people are aware of gluten-related conditions, leading them to seek diagnosis and potentially identify previously undiagnosed cases, says Piedmont Healthcare.

Potential Changes in Wheat and Diet:

Modern wheat varieties have been bred for higher yields, potentially leading to changes in protein composition, including gluten.

Increased Gluten Consumption:

People are eating more processed foods, which often contain gluten, and may be consuming more gluten overall.

FODMAPs:

Some researchers believe that fermentable carbohydrates (FODMAPs) in wheat, rather than gluten itself, may be the cause of symptoms in some individuals with non-celiac gluten sensitivity.

Non-Celiac Gluten Sensitivity:

A Real Condition:

While not as severe as celiac disease, non-celiac gluten sensitivity is a recognized condition where individuals experience symptoms after consuming gluten.

Potential for Misdiagnosis:

Some individuals may be misdiagnosing themselves or attributing symptoms to gluten when other factors are at play, including FODMAPs.

Overall:

Not Just Gluten:

It's crucial to understand that gluten intolerance is not a single, simple condition. It encompasses celiac disease, non-celiac gluten sensitivity, and potentially other sensitivities to components in wheat.

Need for Further Research:

More research is needed to fully understand the complexities of gluten sensitivity and the role of various factors, including FODMAPs and amylase trypsin inhibitors.

There is no doubt, that the wheat gluten molecule of today is somewhat different in composition than other wheat glutens. In fact, the gluten in farro, a more ancient grain, is tolerated by most people who cannot eat wheat gluten.

But the reason behind gluten sensitivity has nothing whatsoever to do with all the above speculations. And if you have been reading my articles, you can anticipate what I am about to say.

The simple reason that people are not able to tolerate gluten in ever increasing numbers is because gluten is a trigger to the toxin Diammonium Phosphate, and people who are gluten sensitive have this toxin sitting in the tissues of their gut. And as it is a common toxin more and more people are being exposed to it and therefore there has been a significant increase in gluten sensitivity.

Diammonium phosphate (DAP) is a common fertilizer, but it's also found in various food and beverage products, particularly those involving fermentation. In winemaking, it's used as a yeast nutrient to boost fermentation. Additionally, DAP can be found in some cheese production, soy sauce, and fish sauce. It's also used in baking. Again, this toxin is hard to avoid, but not everyone has it because their first exposure will have to be accompanied by another specific non-toxic substance. (Please see my first article Our Immune Systems Are Failing Us. Why? for a more complete explanation) If it is not accompanied by this other specific non-toxin upon first exposure, then the DAP will not end up invading the intestinal tissues.

Gluten acts as a trigger to activate this toxin to give you GI symptoms. The symptoms will be determined by which particular tissues in the GI tract it has settled in. Inflammation increases with activation upon gluten exposure, and that inflammation will interfere with the proper functioning of the tissues. Bloating, abdominal pain, cramps, diarrhea, and constipation are some of the symptoms but other symptoms can include fatigue, headaches, skin rashes, joint pain, and brain fog. (See the article What is the Largest Endocrine Organ in the Body? to better understand how these symptoms can occur as a result of DAP in the intestines.)

One of the really neat things, I’ve discovered on this journey is that by getting rid of the toxin that is being activated, you will no longer have symptoms from the trigger. Put another way, you will no longer be intolerant of gluten, or for that matter any other allergy or intolerance simply by getting rid of the toxin that is being triggered. That goes for all allergies and intolerances. If you have a specific problem with a specific food, then please ask about it in the comments and I will be able to tell you which herb you need to take to take to be able to consume that food again.

I personally, had a major intolerance to avocado. Within ½ hour of consuming even a small amount of avocado I would vomit and then have horrible pains in my stomach for 4-6 hours after. And the next day I would be perfectly fine. Needless to say I developed quite an aversion to avocado. When I learned that I could detox and be able to eat it, I was amazed. I did the detox, but I have to tell you I was very, very cautious about eating it again. Last thing I wanted were those symptoms back. My first experience was a tiny piece of avocado in a sushi roll, and I was fine, so I became a bit bolder, and tried the whole sushi roll with the avocado, and now I am happy to report I can eat avocado in any amount without symptoms.

But let’s get back to gluten. The antitoxin or herb for DAP is Clary Sage 900 mg/day x 8 wks. Clary sage is another one of those very versatile herbs so it may be taken up by other toxins, I therefore, recommend you double up on the time to 16 weeks to be certain to have gotten rid of it before re-exposing yourself to gluten.

Celiac disease which is much more severe than just being gluten intolerant is also caused by DAP but it has to be paired in a certain way in order to cause full-blown celiac disease. The DAP needs to be paired with either C10-16 Pareth or Methoxyethyl Acetate. As all three of these are relatively common and celiac disease is not, it is no surprise that the 2 other substances need to be paired with a different non-toxin, C10-16 Pareth with erythritol, and Methoxyethyl Acetate with chamomile. So someone with celiac disease, in addition to taking the clary sage would also have to take:

Methoxyethyl Acetate Corn Silk 1 ml/day x 4 wks

C-10-16 Pareth Hops Liquid Extract ½ ml/day x 8 wks

I know this all sounds confusing and sometimes hard to follow, but I think it is important to understand why, when toxins are so common, doesn’t everyone have the same problem. You can gloss over it all if you don’t have celiac disease, but I want you to simply understand the principles. The more that you can appreciate these principles, then the more you will recognize that all of this makes so much sense. Again, conceptually it is actually very simple, and always follows the same rules, once you understand what the rules are.

Before I leave this subject, I think it’s important to point out that the FODMAPs are also triggers to specific toxins. And certainly by avoiding those foods in your diet you will feel better because you won’t be triggering the toxins and therefore not getting the symptoms. This type of diet is very difficult to follow and it would behoove those with symptoms due to these fermentable carbohydrates to also take the proper herbs for those toxins.

So, remember all allergies/intolerances (even cat and dog allergies) are caused by toxins. Again, if you have an allergy that you would like to fix, then just ask away in the comments, and I will tell you what you need to do to become allergy free.