Feb 6

Written by:
2/6/2013 

In 2011, researchers defined the term non-celiac gluten sensitivity to describe individuals with no evidence of celiac disease whose health improves when following a gluten-free diet. As to just how many people have non-celiac gluten sensitivity is unknown. Many, but not all, people with this condition test positive for gliadin antibodies. A more precise definition involves identifying individuals who show a good response to gluten avoidance.

In his bestselling book, Wheat Belly, Dr. William Davis explains that wheat today hardly resembles the original einkorn and emmer grains that our ancestors ate and can still be found at a small organic farm in Massachusetts. The wheat found today, a product of induced gene mutations, has little genetic resemblance to einkorn. Wheat today, through a process of hybridization grows faster, resists disease, pests, and heat and can be separated from the hull faster. Designed to help prevent world hunger, these products were released into the food supply without being tested for safety.

The immune system recognizes the difference. But, as Dr. Davis points out, besides autoimmunity, wheat today contains higher amounts of gluten and a number of non-gluten proteins as well as fungal enzymes (used to enhance leavening and texture). Wheat today is a complex collection of biochemically unique compounds that vary widely according to genetic code.  One thing these products have in common is their high glycemic index.

Dr. Davis explains how today's wheat products can cause addiction, withdrawal, delusions and hallucinations related to its effects on blood sugar. Digested, common wheat yields polypeptides and exorphins with the ability to cross the blood-brain barrier. Simply put, wheat alters brain chemistry and acts as an appetite stimulant, while challenging the immune system.

Gluten-free products substitute wheat flour with tapioca and other starches with an offer higher glycemic index than wheat. Anyone who regularly buys gluten-free products as a mainstay of their diet can recognize how addicting some of these products can be. The constant roller-coaster effect of rising glucose and insulin levels is similar to that produced by wheat. While the immune system may fare better, the high glycemic index of these products can lead to weight gain and metabolic syndrome.

Going gluten-free can be a challenge. And not everyone experiences benefits. But for those of us with autoimmune diseases, this topic is worthy of more investigation and some personal experimentation. It's important to know that people with an autoimmune disorder who are sensitive to gluten and go on to eliminate gluten experience a reduction in gliadin as well as other autoantibodies.