You may have noticed recently that a glucose intolerance epidemic seems to be on the rise. Many people are finding it harder and harder to enjoy a nice barbecue, because they have to take into consideration the gluten tolerance of their guests. Planning any kind of eating event is becoming increasingly distressing because people don’t seem to be born with gluten intolerances; they seem to develop them overnight. The friend you just shared a delicious chocolate cake with last week may all of a sudden be unable to eat anything with gluten in it this week.
The epidemic seems to strike so suddenly that some countries, like Sweden have even launched national investigations to make sure that something strange isn’t going on. But the truth is, that we probably have always had gluten intolerances like celiac disease, and we are eating more gluten now than ever before. We’re just noticing it more often now and having to bear the consequences.
Preventing Gluten Intolerances
The popular theory about the development of gluten intolerances is that it comes from overexposure, so a lot of parents are now shielding their children from gluten. The idea is that, the less exposure over on will prevent a gluten intolerance from forming. But that’s not how gluten intolerances work. To develop gluten intolerance, you have to first have the genes that are responsible for it. Even then it’s not a guarantee that you will develop a disease like celiac disease.
There is evidence to suggest that early exposure to gluten intolerance can trigger celiac disease, later in life, but there is just as much evidence suggesting that it doesn’t. Ultimately, more research is needed to make a decision once and for all.
