The Mystery of Sudden Celiac Disease Development

It's a common misconception that celiac disease and related intolerances, such as lactose intolerance, suddenly develop overnight.

Just like with lactose intolerance, it's not something that happens in a sudden, dramatic manner. Instead, one is merely tolerating the symptoms, which may become more noticeable when your body is already inflamed from other factors.

For instance, a spike in carbohydrate intake can leave your inflamed and already stressed digestive system more sensitive to gluten. This can cause a severe allergic reaction and the manifestation of celiac disease symptoms.

A Personal Journey: From Health to Suffering in Five Years

I experienced a personal awakening to celiac disease in 2008. Up until July 16th, I was a healthy individual, working out at the gym three times a week and walking three to six miles daily. Life was fulfilling, and I was 55 years old.

However, on July 17th, 2008, I encountered a sudden and harsh reality. I developed severe diarrhea, along with fatigue. At first, I suspected that I had contracted an intestinal virus, feeling like I had the flu but with more gastrointestinal discomfort. Despite seeing multiple medical specialists, my symptoms persisted for nine long months.

It was a confusing and upsetting period where one doctor even suggested seeking mental health support, believing there was nothing physically wrong with me. It took a grueling five years of consultations, investigations, and a lot of frustration to receive a diagnosis of celiac disease.

Can Anyone Suddenly Develop Celiac Disease?

The surprising answer is yes, anyone can develop celiac disease at any time. There are two primary reasons for celiac disease:

Genetic Factors: These can predispose you to celiac disease. Genetic markers often play a significant role, and they can influence the severity of the symptoms. Food Habits: Consuming foods that contain gluten, particularly in an unnatural or processed form, can trigger the onset of symptoms in genetically susceptible individuals.

This shows that while genetics may play a role, environmental and dietary factors can also contribute to the sudden appearance of celiac disease symptoms.

Understanding the Role of Wheat Diversity

The current widespread use of monoculture wheat highlights another aspect of celiac disease development. The lack of diversity in wheat strains has contributed to the rise in gluten intolerance. Traditional farmers and merchants have primarily focused on producing profitable strains, often at the expense of genetic diversity.

To avoid or reduce gluten intolerance, it's crucial to consume wheat that is:

Fresh: Noting the importance of consuming wheat that has not been stored for extended periods. Local: Sourcing wheat from your region can ensure its freshness and relevance to your specific genetic makeup. Organic: Organic wheat tends to be better for you, as it avoids harmful pesticides and chemicals. Ground Before Use: Freshly ground wheat ensures that the nutrients and integrity of the flour are maintained, making it easier for your body to digest.

Geographical factors such as location also play a role in what types of wheat are naturally more tolerable. Consuming local and fresh wheat can significantly reduce the risk of developing sensitivity to gluten.

The Role of Age in Gluten Intolerance

While genetic factors often play a significant role in determining one's predisposition to gluten intolerance, age also seems to influence the severity of symptoms. There is a growing body of evidence suggesting that certain individuals may experience symptoms earlier in life, while others may not show symptoms until they are older. This indicates that age-related changes in the body’s immune response can exacerbate the symptoms of gluten intolerance.

It's important to note that age is just one factor. Other environmental and genetic factors also contribute to the overall picture.

Understanding these factors can help individuals take steps to manage their health and avoid the complications associated with celiac disease and gluten intolerance. Early diagnosis and a tailored approach to diet, based on genetic and environmental factors, can significantly improve quality of life and overall health.