For those genetically predisposed, gluten—a protein composite in wheat, oats, barley, rye, and related grains—can trigger an abnormal immune response. This leads to celiac disease, which inflames and progressively atrophies the small intestine's lining. Key symptoms include digestive troubles like diarrhea, bloating, and abdominal pain, plus poor nutrient absorption (vitamins, minerals), resulting in deficiencies, fatigue, anemia, osteoporosis, and more over time.
Like lactose intolerance claims, some naturopaths and alternative medicine advocates assert that everyone is gluten-sensitive to some degree, blaming it for joint pain, infertility, cancer, depression, and beyond. They push for lifelong elimination diets without robust scientific evidence to support these broad assertions.
If persistent digestive issues raise concerns, seek diagnosis through blood tests or an intestinal biopsy via endoscopy. If celiac disease is confirmed, adopt a strict gluten-free diet: swap wheat flour for corn or potato starch, and choose certified gluten-free pasta, bread, biscuits, and more (widely available in health food stores). Scrutinize labels closely—gluten lurks in unexpected places like yogurts, ice creams, sauces, and cheese spreads. Reassuringly, most people digest gluten without problems. C.H.
Insights courtesy of Dr. Catherine Serfaty, nutritionist and author of "The Anti-Inflammatory Diet," published by Albin Michel.
