2. Gluten: The Unexpected Culprit in Celiac’s Tale
For many, gluten is merely a protein found in grains like wheat, barley, and rye. But for celiac patients, it’s a foreign invader, causing their immune system to retaliate. But how did gluten earn this notorious reputation?
Once ingested, gluten encounters the delicate lining of our small intestine. In those with celiac disease, the body perceives this as a threat. This leads the immune system to attack not just the gluten but also the lining of the intestine, causing inflammation and damage.
Interestingly, not all gluten-containing grains trigger this reaction. Ancient grains like spelt might be better tolerated. But why is this so? The reason lies in the evolution of grains and our dietary practices. As we domesticated crops, their genetic structure altered, causing a change in the gluten protein.
The global rise in gluten-free products is not merely a trend. For many, it’s a necessary way of life. Yet, as the market expands, it becomes even more crucial to differentiate between ‘gluten-free by choice’ and ‘gluten-free by necessity’. The former is a dietary preference, while the latter is a lifesaving necessity for celiac patients. (2)
