I think Gluten has ruined everything
Why? Because gluten tastes good. Don’t deny it!
The discovery of gluten-related problems dates back to the 1940s. Dutch pediatrician Dr. Willem-Karel Dicke is credited with making a significant observation that led to the understanding of gluten intolerance and celiac disease.
During World War II(the second war), there was a scarcity of wheat due to food rationing, and Dr. Dicke noticed that children with celiac disease improved when wheat was not available. He later connected this improvement to the absence of gluten, a protein found in wheat, barley, and rye.
Following his observation, further research was conducted, leading to the recognition of celiac disease as an autoimmune disorder caused by an immune response to gluten. In individuals with celiac disease, consuming gluten leads to damage to the small intestine lining, which impairs nutrient absorption and causes various gastrointestinal and systemic symptoms.
Gluten is problematic for people with celiac disease because their immune system reacts to gluten as if it were a harmful invader. This immune response triggers inflammation and damages the small finger-like projections (villi) in the small intestine responsible for absorbing nutrients.
As a result, important nutrients are not adequately absorbed, leading to malnutrition and a wide range of symptoms such as diarrhea, weight loss, fatigue, skin rashes, and more.
Moreover, gluten sensitivity or non-celiac gluten sensitivity is another condition where individuals experience similar symptoms to those with celiac disease but without the autoimmune response and intestinal damage.
The exact mechanisms behind non-celiac gluten sensitivity are not yet fully understood, but it is clear that some individuals experience adverse reactions to gluten without having celiac disease.
It’s important to note that while gluten is harmful to individuals with celiac disease or non-celiac gluten sensitivity, the majority of people can tolerate gluten without any issues.