Is Being Gluten-Intolerant an American Problem?

Mother Earth News ^ | Summer 2013 | Carolyn Welch

[CondoleezzaProtege]

I recently had a puzzling experience and wonder whether you might be able to shed some light on it. Over the past few years I’ve become increasingly unable to eat wheat without experiencing significant gastrointestinal distress, and I’ve been eating a gluten-free diet for about two years as a result.

A couple of weeks ago, I traveled to Hungary and succumbed to the temptation of eating some irresistibly fabulous, crusty European bread. I figured I’d pay the price but that it would be worth it. However, nothing happened. By the end of the trip I was feasting on croissants, thin-crust pizza, layer cake and giant pretzels, and though my clothes are tighter, my digestive system was completely unaffected. In fact, it felt better than it had in a long time.

A quick Google search turned up many similar stories of those in the United States who believed they were gluten-intolerant but had no trouble eating wheat in Europe.

Why are so many Americans gluten-intolerant now? Is something going on with our wheat supply? Is the problem even gluten, or is it the wheat itself? Could it be the varieties grown here, or the way it’s processed? Surely it’s not normal for so many people to develop this problem over such a short period of time.

[cyclotic]

Thanks.

We were blessed with a massive success last year. this year filled up before the early bird pricing expired. Trying to figure out if we can expand more.

[Rockingham]

I think you are right. I hate though to see people with a genuine medical disorder talking themselves into dropping the essential therapy for it. There are many with celiac disease who mislead themselves into thinking that after a period of healing, gluten may be safely be taken up in moderation. Unfortunately, for celiacs, that is simply untrue, and even if otherwise asymptomatic, eating gluten brings a higher risk of cancer and a wide range of other serious ailments.

As for nonceliacs who seem to have trouble with gluten, only in the last ten years or so have the existence of wheat allergy and gluten intolerance come to be mostly accepted as common medical problems. The nature and extent of those ailments though remain poorly understood, and they can interact with other allergies and intolerances in complicated ways. Avoidance of offending foods remains essential for effective treatment, so gluten ought to be off the menu permanently -- even if one is on vacation in Europe.

[1Old Pro]

Wheat beer makes me dizzy if I drink too much, am I gluten intolerant?

[wally_bert]

I’ve cut my bread consumption to about 0 for a few days now to see.

All I can say is that I generally don’t feel like a zombie at the end of a day.

I plan to keep it up.