Reading about state of understanding of gluten-related disorders, as you do. As research currently stands, about 1-2% of the population are though to have coeliac disease (the majority never diagnosed), and up to 13% more non coeliac gluten sensitivity.
Both of these, through habitual gluten exposure in childhood, may be causing a whole array of life long inflammatory conditions such as asthma, allergies, chronic fatigue, psychiatric disorders, and others. Basically large numbers of people with chronic health problems who can’t get doctors to take them seriously are quite possibly suffering the effects of chronic gluten poisoning.
It boggles my mind that this bastard grass stuff has intruded so far into our societies that it has become the staple foodstuff for massive swathes of the planet, and yet is basically poisonous to 1 out of every 7 people.
Sarah Brown
in reply to Sarah Brown • •I’m in this bracket. I have asthma, chronic IBS, chronic rhinosinusitis since childhood, multiple allergies, Dupuytrens disease, ADHD type symptoms, and was starting to get rheumatoid arthritis in my fingers at the point when, thanks to @Zoe O'Connell gwtting a coeliac diagnosis, the household went gluten free.
And then the arthritis just … went. If I accidentally consume gluten it comes back for a couple of weeks.
Most of the rest of the damage appears to be irreversible though, after more than 4 decades of eating it.
I really fucking hate wheat.
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Sarah Brown
Unknown parent • •@Baroque Mongoose They weren’t even going to test Zoe until a friend said, “you have western Irish ancestry, have you had a coeliac test?”
It saved her life. It also saved her father’s, who was this fucking close to a fatal heart attack before he cut out gluten.
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Sarah Brown
Unknown parent • •@Baroque Mongoose Her father wasn’t diagnosed.
But it’s his genes that caused it in Zoe, and he very very clearly has it.
Sarah Brown
in reply to Sarah Brown • •kianryan ☑️🐙🏳️🌈
in reply to Sarah Brown • • •I'm on the phone, so apologies that I can't easily link to things, but wasn't there some thinking that at least some percentage of that figure may not be gluten, but to do with modern industrial processes around wheat, Chorleywood Bread Process (CBP)?
Some people are absolutely gluten intolerant, and gluten sensitive, but at least a percentage that are sensitive may not be sensitive to wheat, but the processing of the wheat, and industrial baking processes.
This one interests me. And since I work in food purchasing, with a bunch of ex-chef and bakers, we've been nattering about it. It's anecdotal, but regular supermarket bread I find irritates me (I'm being polite here), but bread from our local microbakery (Lord that sounds pretentious), is absolutely fine. It never used to, it's something new over the past few years. The bread from the bakery also happens to be delicious, which is a nice benefit.
Sarah Brown
in reply to kianryan ☑️🐙🏳️🌈 • •@kianryan ☑️🐙🏳️🌈 It’s an area where there’s considerable ongoing research, and AIUI about a decade ago the prevailing thought was that it was things like FODMAPs and amylase trypsin inhibitors in wheat causing issues.
But, AIUI, a lot of more recent research is finding direct, extra intestinal, innate immune activation specifically in response to gluten in people without any markers for coeliac disease.