Understanding the Buzz Around Gluten

While only a small percentage of the population is affected by celiac disease, there is a growing awareness about non-celiac gluten sensitivity. Many individuals experience digestive discomfort or other symptoms after consuming gluten, even if they do not have celiac disease. Some believe that gluten might contribute to inflammation or other health issues in certain individuals. However, more research is needed to fully understand the extent of gluten's impact on health beyond celiac disease.

The Evolution of Wheat

It is not just celiac disease or non-celiac gluten sensitivity driving the discussion about gluten. The wheat we consume today is vastly different from what our grandparents ate. Over the past 50 to 100 years, corporations have genetically modified wheat to maximize profits by increasing its resistance to climate change, pests, and diseases. This modification allows for greater yields in smaller areas, creating more marketable food products. Consequently, these genetically modified organisms (GMOs) in foods have started to make people sick.

Modern Wheat and Its Health Impacts

The food industry now promotes "not your grandmothers wheat" due to the changes in its genetic makeup. In the last 50 years, the food industry has developed wheat varieties that are causing health issues. As the number of food allergies has risen, particularly with genetically modified peanuts, the food industry has began to move away from GMOs. American consumers demanded Congress to advocate for non-GMO foods, leading the industry to use organic options and regulate school lunches.

The Exclusivity of Modified Wheat

American wheat, often referred to as "American wheat" in other countries, is vastly different from the ancestral form of wheat. In many other countries, where genetic modifications have not been as extensively adopted, people are less likely to experience symptoms related to consuming wheat. This suggests that it may not be gluten itself but the genetically modified American wheat that many people are actively avoiding.

Conclusion

While the relationship between gluten and health is complex, much of the ongoing discussion centers around genetically modified wheat. As more people become aware of the differences between traditional and modern wheat, the health impacts of consuming genetically modified wheat are becoming a significant concern. Understanding these impacts and advocating for clear, transparent labeling can help consumers make informed choices about the food they eat.

Related Keywords

Gluten Gluten sensitivity Genetically modified wheat