What Causes a Sensitivity to Gluten?

Sensitivity to gluten has been heightened in recent years due to the increased use of antibiotics and other lifestyle habits that change the flora in the gut, making us far more susceptible to a sensitivity to gluten. In fact, non-Celiac gluten sensitivity may now involve 30-40% of the world’s population! In many cases, we can look to lifestyle changes as the root cause of this problem.

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  • Blossom

    The reason there’s heightened sensitivity to gluten in recent years is that, in recent years, wheat and other grains have been hybridized to contain more gluten. Gluten gives elasticity to dough, helping it rise and producing a lighter, fluffier loaf. More gluten allows the baking industry to use less wheat to get the same sized loaf of bread, a production efficiency. Also, extracted gluten is added to other foors to increase protein or make them more chewy. When evolved human tolerances for gluten are exceeded, susceptibility to gluten sensitivity is exacerbated. The increased use of antibiotics, etc contribute to the problem, but the main reason is we are eating more gluten than we evolved to eat.

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