Excellent article! I agree that people should be screened for celiac disease just like they are for cholesterol and high blood pressure. Too many people are suffering and don't know why.
I believe it has been caused by all of the chemicals and additives that we have increasingly ingested over the years. All food allergies are on the rise - along with other things like autism.
Celiac is directly linked to gluten, not to chemicals or additives. Yes, everything has become more prevalent, especially the addition of wheat as a stabilizer, preservative, etc. We are consuming more wheat today than ever and that is likely contributing to a higher incidence of Celiac Disease. But wheat is cheap and filling.I need to question their sample population though. In using blood samples from "Warren Air Force Base in Wyoming between 1948 and 1954" implies to me that the majority would have been military personnel, and the likelihood is high it would have been males. I have read that Celiac affects roughly twice as many women as men in the States. It would be interesting to know what the gender ratios for each era of samples was.
hello Mr. Travis,health issues are very important. Celiacs is such a hidden thing, so many people get misdiagnosed. Amazing.
Pam,I agree that we eat alot of chemicals with which our bodies have no clue what to do.Autism is a whole other isue where so many folks have no answers yet.
hey Seaneen,did you enjoy the bakery on Wednesday?I liken the health digestive disease issues very much to what we eat. You got a point. There is virtually no peanut allergy issue in urope. No peanut butter for babies over there.....
Hi H. Peter!I thoroughly enjoyed the bakery and the goodies, and next time will bring more cash!!
Everyone is talking about this article. It is compelling. In regard to chemicals and additives, one can't necessarily say they are not a factor because celiac requires three things: a genetic predisposition, a diet that contains gluten, and a trigger. The trigger could be another illness or body event (like pregnancy), environmental exposures, etc. So, it's not unrealistic to say that chemicals and additives might trigger celiac. As we know about 40% of folks have celiac genes, but all of them do not develop celiac. Are the folks who are eating whole foods (what I refer to as real food) with no or less chemicals and additives less likely to develop celiac? Another important factor is that the wheat of today is not the same as the wheat in Biblical times say ... or even when these samples were taken. Wheat has been modified to be more disease and pest resistant and to contain much more gluten to produce higher yields in product and actually higher rising loaves of bread. Shirley
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