The Gluten Dilemma: Why Some Americans Tolerate Wheat in Other Countries
Many individuals with gluten intolerance or non-celiac gluten sensitivity report being able to tolerate wheat products in other countries, despite similar symptoms in the USA. This article explores the reasons behind this phenomenon, debunking common myths, and explaining the science behind the differences in wheat consumption.
Exploring the Tolerance Confusion
Yes, many individuals with gluten sensitivity carry out their gluten-free diets in the USA and find that they can tolerate wheat products in other countries. This phenomenon can be attributed to several factors that differ between countries, from wheat varieties to processing methods.
Different Wheat Varieties
The types of wheat grown and used in different countries can be quite diverse. For example, some countries use ancient wheat varieties like spelt or einkorn, which may have different gluten structures that some people find easier to digest. These ancient grains have a lower gluten content and may be less problematic for those with sensitivity.
Processing Methods
The way wheat is processed also plays a significant role in its tolerance. In some countries, traditional fermentation methods like sourdough are more common. Sourdough fermentation can break down gluten proteins, making them more tolerable for some individuals. In contrast, the industrial process known as the Chorleywood Bread Process is used in the USA and UK, which involves very short fermentation times. This process leaves more gluten in the final product, making it more difficult to digest for many people.
Additives and Preservatives
Another factor is the presence of additives and preservatives in processed foods. Many foods in the USA contain added preservatives and chemicals that can cause reactions in people with gluten sensitivity. In other countries, these additives are not as common, leading to fewer symptoms. Additionally, diets in different countries may be less reliant on processed foods, reducing overall gluten intake and potentially alleviating symptoms.
Environmental Factors
Environmental factors, such as the presence of different allergens and the overall composition of the diet, could also influence gluten sensitivity. However, while many individuals report this phenomenon, it is important to note that reactions can vary widely from person to person. Those with diagnosed celiac disease should be cautious, as even small amounts of gluten can trigger serious health issues regardless of the source.
A Closer Look at the Gluten Controversy
The discussion around gluten often centers on the idea that it is harmful, with many people adopting a gluten-free diet based on this belief, even if they do not have celiac disease. However, the reality is more complex. The term "gluten intolerance" is not a medical diagnosis but rather a placeholder for symptoms that do not fit other known conditions.
Non-Celiac Gluten Intolerance
Doctors use the term "non-celiac gluten intolerance" when they cannot pinpoint a specific cause for digestive issues, after negative diagnostic tests. This means that the patient does not have celiac disease, and the doctor is unsure of the underlying cause. While the term "gluten intolerance" is commonly used, the scientific community is exploring other factors that could be causing these symptoms.
Scientific Research on Symptoms
Recent scientific research suggests that the root causes of undiagnosed digestive issues are often related to other components found in grains, such as FODMAPs ( fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) and ATIs (antinutrients).
The Chorleywood Bread Process and Its Impact
The majority of bread in the USA and UK is made using the Chorleywood Bread Process, which involves very short fermentation times. This process leaves more gluten in the final product, potentially causing more digestive issues for some people. In other countries, fermentation times are longer, allowing for the breakdown of gluten proteins. Additionally, other factors such as the use of pesticides and the presence of additives in industrial baked goods can also contribute to health issues.
Gluten: Fact and Fiction
Gluten is not a protein but a visco-elastic gel formed by the water-insoluble proteins in wheat. Other cereals do not form gluten, as they have different water-absorbing fibers that create a different type of gel. The term "gluten" was originally coined to describe the visco-elastic substance in wheat, and today it is strictly confined to wheat.
While the term "gluten" has been incorrectly labeled as an allergen, this mislabeling has led to widespread confusion. Many people without celiac disease adopt a gluten-free diet based on this misconception. However, proper scientific nomenclature would label the allergens responsible for celiac disease as celiacogens, similar to how carcinogens are classified as cancer-causing substances.
Understanding the differences in wheat consumption and the complex factors influencing gluten tolerance can help individuals make more informed decisions about their diets.