The Truth About Gluten & Modern Wheat (Part 1)
Why Are Gluten Issues on the Rise? The Hidden Truth About Celiac Disease, Gluten Sensitivity, and Modern Wheat
Over the past few decades, gluten has gone from a little-known protein to a major health buzzword. Today, gluten-free diets are everywhere—cafes have gluten-free pastries, grocery stores stock entire aisles of gluten-free products, and restaurants proudly mark menu items with a “GF” symbol.
But why has gluten suddenly become such a problem? Are more people truly struggling with gluten today compared to a century ago—or are we just better at diagnosing it? And what has changed in our food system that may be driving this rise?
Let’s dive into the science, history, and agriculture behind the gluten story.
The Rise in Gluten-Related Disorders
Celiac disease is an autoimmune disorder where the immune system attacks the small intestine when gluten is consumed. For decades, it was considered rare, but research shows it’s now more common than ever.
The numbers:
In the 1950s, celiac disease was thought to affect only about 1 in 5,000 people.
Today, studies estimate 1 in 100 people worldwide have celiac disease, and in the U.S., it may be closer to 1 in 133.
Non-celiac gluten sensitivity (NCGS)—where people react negatively to gluten without testing positive for celiac—affects an estimated 6–7% of the population, though some studies suggest it could be higher.
Wheat allergy, while less common, adds another layer, especially in children.
So, yes—gluten problems are on the rise, and it’s not just better testing. Something deeper has changed.
Was Gluten Always a Problem?
If we go back just 100 years—or even 50—bread was a staple food in nearly every household. Generations thrived on homemade loaves, sourdough starters, and stone-milled wheat. Gluten existed then too, so why didn’t it cause as many problems?
The answer lies in what has changed in our wheat, farming, and food processing practices.
How Wheat Has Changed
1. Wheat Varieties
Ancient grains like einkorn, emmer, and spelt contained gluten but in different structures that may have been easier to digest.
In the 20th century, modern breeding techniques created hybridized dwarf wheat—shorter, higher-yield, and disease-resistant.
This newer wheat has higher levels of certain gluten proteins, particularly gliadin, which is more inflammatory for sensitive individuals.
2. Processing & Milling
Traditional stone-milling preserved the bran and germ, providing fiber, minerals, and natural oils.
Modern roller milling strips these away, leaving mostly starch and gluten, with far less nutrition.
The result: white flour that spikes blood sugar and lacks the nutrients needed to help digest it.
3. Fermentation & Preparation
Long-fermented sourdough naturally breaks down some gluten and reduces compounds like phytic acid.
Today’s bread is often made with rapid-rise yeast—going from flour to loaf in just a few hours. That means gluten stays more intact, and the bread is harder to digest and harder on our digestive systems.
Modern wheat milling
Beyond Wheat: Chemicals, Pesticides, and Additives
While wheat itself has changed, so has the environment it’s grown in and the way bread is produced.
Glyphosate (Roundup): Widely sprayed on wheat crops before harvest as a “desiccant” (to dry them out). This chemical disrupts gut bacteria and damages the intestinal lining.
Soil depletion: Modern farming strips soil of minerals like magnesium and zinc, weakening the nutritional value of wheat.
Preservatives & dough conditioners: Additives like potassium bromate and azodicarbonamide (nicknamed the “yoga mat chemical”) are banned in Europe but still used in the U.S. These can irritate digestion and stress the body’s detox systems. Bromides can also impair sleep, interfere with thyroid hormone levels, displace iodine, cause cherry angiomas on the skin, and create cognitive issues in higher amounts.
Bromide issues
The Big Picture
Gluten itself isn’t the only villain. It’s the perfect storm of factors—modern wheat strains, depleted soil, chemical spraying, and heavily processed bread—that has made gluten harder to tolerate for so many people.
This helps explain why a slice of sourdough in France might sit fine with someone, but supermarket bread in the U.S. leaves them bloated, fatigued, and feeling sick and miserable for hours to days.
What’s Next in This Series
This was just the beginning. In upcoming blogs, we’ll dig deeper into:
Glyphosate & herbicide exposure – how chemicals on wheat affect gut health.
Modern bread-making practices – from enriched flour to preservatives.
Ancient grains vs. modern wheat – what you can eat instead.
Folic acid fortification – why it’s not as harmless as it seems.