I remember when my son had food intolerances—everyone thought it was all in my head. They assumed I was being overprotective and that he was perfectly fine. But he wasn’t. He had severe physical symptoms: headaches, stomach aches, and hives—severe hives. I still remember the terrifying moment when he nearly went into anaphylactic shock (when the throat closes due to an allergic reaction). It was one of the scariest moments of my life. He also wasn’t gaining any weight.
Interestingly, he wasn’t intolerant to gluten or coeliac. His immune system took a turn after he had to take a large amount of antibiotics, leading to an intolerance to histamine-rich foods. The day the immunologist diagnosed him was one of the best days of my life—finally, we had answers! But it took far too long to get there.
I’ve found that many people with gluten intolerance or coeliac disease have also endured exhausting journeys to diagnosis. Their immune systems changed at some point in their lives, and they struggled to find the cause. I’ve even met new parents whose babies have been diagnosed with coeliac disease at a very young age.
One of the most common questions I hear is: How did we all eat gluten for hundreds of years without any problems?
Exactly. What changed? How was the world able to consume wheat and gluten without issues, and now so many people struggle with it?
What is Gluten?
Gluten has existed for as long as wheat has. It’s the protein found in grains, responsible for making bread doughy and elastic. Yet, despite its long history in our diets, gluten intolerance and coeliac disease seem to be on the rise.
Theories Behind the Rise of Gluten-Related Issues
There are several theories as to why this is happening:
1. The Hygiene Hypothesis – We are too clean. The overuse of antibacterial products, especially with young babies, might be preventing their immune systems from developing properly. By limiting exposure to germs, we may be inadvertently increasing susceptibility to immune-related conditions.
2. Genetically Modified Crops (GMO) and Hybrid Wheat – Wheat is one of the top genetically modified crops. Some researchers believe that human digestive enzymes haven’t evolved quickly enough to process the changes in modern wheat, making it harder for our bodies to tolerate.
3. Better Diagnosis and Awareness – Coeliac disease may have always existed, but with advancements in medical knowledge and increased awareness through the internet and media, more cases are being recognized and diagnosed than ever before.
The Reality of Living Gluten-Free
Whatever the reason behind the rise in gluten intolerance and coeliac disease, one thing is clear: the suffering is real. Getting a diagnosis can be overwhelming, and transitioning to a gluten-free lifestyle comes with its own set of challenges—both at home and in social situations.
One of the biggest hurdles is navigating social events. Dining out with friends, attending family gatherings, or even traveling can become stressful due to the fear of accidental gluten exposure. My advice? Open communication and proactive planning can make all the difference.
By educating your friends and loved ones about your dietary restrictions and offering to bring gluten- free options to shared meals, you can foster understanding and support within your social circle. Rather than feeling embarrassed about your gluten intolerance, embrace it as an opportunity to connect with others and share the joy of delicious, gluten-free food.
A Journey of Self-Discovery
My journey with food has been one of self-discovery, adaptation, and empowerment. A diagnosis can feel like a setback, but it can also be a catalyst for growth and exploration—both in the kitchen and beyond. Embrace your gluten-free lifestyle with gratitude and grace.
Through all of this, I am continually reminded of the resilience of the human spirit and the transformative power of food. While gluten may have once been a source of discomfort, it can also spark self-discovery and serve as a reminder to savor each moment—one gluten-free bite at a time.
