More on the "other components" issue -- a lot of people have issues with some of the fermentable carbohydrates (e.g. fructans) in wheat, which also happen to be present in the other gluten-containing grains. "Have gas" is a bit of an understatement. For some people this can lead to cramps, vomiting, and other fairly severe digestive problems.
replySo people on the low-FODMAPs diet end up using "gluten free" as a convenient shorthand for "doesn't contain these particular grains".
The "relatively rare" in numbers: so far, it's been assumed that about 1% of the population is celiac.
replyItaly recently started screening kids nation wide. Initial results are showing that of 4.4% of kids are affected. [1]
Celiac disease is massively under-diagnosed and GPs knowledge about the disease is limited. Also, celiac disease might cause issues which are not directly gut related: one might end up with a B12 or iron deficiency, one might get migraines, fatigue, gluten induced ataxia and many many more.
[1] https://celiac.org/2025/09/24/how-research-is-shaping-italys...
Celiac has a very high incidence in northern Spain as well - they attribute it to having a very similar Celtic genetic profile as the Irish.
replyTo be fair, the people with psychogenic gluten intolerance have massively increased the availability and variety of gluten-free foods for people with real Celiac disease. They seem to be doing more good than harm on balance.
replyProbably also caused by other aspects of American wheat (many "sensitive" people notice they can eat bread in Europe just fine), such as higher glyphosate content, fortification with nasty stuff like vitamin A, possibly others.
replyI remember reading something about it on BBC, how over processed American Wheat ( or food in general ) leads to those symptoms and they can eat European products and bread just fine.
replyYes. Whatever "over processed" means.
reply>nasty stuff like vitamin A
replyPardon?
People get far too much of it (IIRC there even was a Polish study that kids already have a way too high intake), large parts of the population in most Western countries are liver toxic avoiding to analysis of accident victims, it significantly increases your osteoporosis risk, many people (anecdotally, including me) experience lots of health improvements after reducing their intake, and so on.
reply20 years ago I was "that guy" who went "uhm, actually, you almost certainly don't have celiac". Alas, my efforts did not stop the trend, and today the nocebo effect for gluten has become a multi-billion dollar racket.
replyAnd you know, the life of celiacs has improved a lot since then. Thanks to gluten sensitive people I, as a person with celiacs, can find some gluten free food in shops and even gluten free restaraunts in many big cities. Standard restaurants are not an option for me due to high chance of cross-contamination. I'm very thankful for this trend!
replyThese studies are far less certain than you are. Also, gluten sensitivity is not just gas.
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