Is wheat really killing us?
Having a gluten intolerance these days seems to be more of a fashion statement than a medical condition. With all this talk about “gluten free” making us feel guilty for reaching for that second slice of toast, we wanted to get to the bottom of the question on people’s lips; “Is what really killing us?”
Wheat versus gluten
Before we can explore this topic properly, we need to draw the clear distinction between gluten and wheat. Wheat is a type of grain that is used to make flour, bread, pasta, pastry, etc. Gluten is a mixture of two proteins that are found in wheat products. Having a wheat intolerance is a very serious allergy, that manifests in hives, nausea, headaches and even anaphylaxis. A gluten allergy, or “coeliac disease” on the other hand, is more of a digestive issue that results in gas, bloating, diarrhea or perhaps even fatigue and brain fog. These conditions are both able to be clearly diagnosed, so you might be wondering, how is there any conjecture around the topic? The confusion mainly lies in the diagnosis of non-coeliac gluten sensitivity.
Non-coeliac gluten sensitivity
Nutritionist and lifestyle coach, Cyndi O’Meara, believes that non -coeliac gluten sensitivity (NCGS) is more prevalent than we know, and is the cause of many more health issues such as weight gain, brain fog, poor memory, metabolic issues, gastrointestinal issues, disturbed sleep patterns and the development of autoimmune diseases.
“If someone has NCGS it can attack any part of the body” Cyndi explains.
“The reason we know NCGS exists is that people who have not been diagnosed with a wheat allergy or coeliac still present with an array of symptoms when they continue to eat gluten and wheat. Those symptoms disappear on the cessation of consuming gluten and wheat”.
Nutritional scientist and accredited practising dietitian, Dr Joanna McMillan, has different thoughts on the matter. “We need more understanding and evidence in this area. The thing that gets ignored is, is the problem the wheat, or is the problem the gut to start with? So people who have not been having a good diet, or who were on anti-biotics as a child, or who for whatever reason do not have a healthy gut microbiome, are they then having problems digesting foods because of their gut flora. Therefore, something like gluten may be problematic”.
The science behind the symptoms
Ms O'Meara also says severe reactions to gluten come when there are existing problems in the digestive system, particularly “leaky gut syndrome”. This can be caused by a vitamin D deficiency that can prohibit gluten being broken down effectively.
"It goes straight into the system and the body sees it as an enemy, so it creates this immune response as basically an allergy, intolerance or sensitivity."
Her initial findings are based on her own rigorous research in which she ate organically for three weeks, and slowly started to re-introduce normal foods. When she ate wheat again, she instantly experienced problems.
“I believe that cutting out gluten and wheat and replacing it with high nutrient foods is possibly a good first step for many people to see if they are affected, and completely eliminating the food for six weeks or more is a good start”.
Her worry also lies in the change of the production processes in modern wheat foods, that she says lead to weaker digestive systems.
According to Cyndi, intolerances may very well be on the rise because of “the introduction of and the enormous increase from 1998 in the use of the herbicide Roundup on many of our foods, and wheat in pre-seeding. In some countries, and areas in Australia, Roundup is used as a desiccant. This herbicide not only kills the bacteria in the soil but stops the minerals from being taken up by the plant, leaving the plant devoid of nutrition”.
Cyndi also explains that Roundup stops the making of amino acids in the gut, as well as B vitamins and neurotransmitters. It can also be associated with irritable bowel syndrome.
Joanna however, is still convinced that wheat, as long as it is in whole grain form, has an overall positive impact on the average consumer’s health.
“We’ve had two very large, big anthropological studies recently which have looked at whole grain intake, and they show very clearly that the more wholegrains people eat, the more they are protected from chronic diseases that are killing us, such as heart disease, several types of cancer, type 2 diabetes and obesity itself. If wheat was really harming all of us, we wouldn’t see great results from hundreds of thousands of people. We would only see an increase in sensitivity”.
Joanna also has some strong thoughts about people cutting out gluten willy-nilly.
“We are focusing so much on little details in our diet, and we want to look for sensational reasons for our bad health, but we’re ignoring the elephant in the room.
“It’s not whole grain breads and pasta’s that are making us fat. It’s the biscuits and doughnuts. You can go buy a gluten free cake. It’s still cake”.
What bread is best?
Cyndi O’Meara suggests that, as long as you don’t have any allergies, NCGS, autoimmune diseases or coeliac disease, you can eat wheat. However, she says to be weary of just grabbing any old bread of the shelf.
“I would be eating the heritage wheats such as Emmer Wheat, Einkorn or Kamut. I would also make sure they are organic and I would also ensure that they are prepared properly, as soaking, fermenting, and cooking are important for grains”.
Dr Joanna McMillan partly agrees with this, saying that there is anecdotal evidence to suggest a certain number of people with general food sensitivities will do better with these traditional breads.
However, she is careful to explain why more modern bread is different, and how gluten still isn’t to blame.
“The reason for people choosing particular varieties of wheat tends to be because farmers get the best harvest, they grow them best, and they produce the fluffy white bread that people want to eat... So there may have been nutritional changes in the production but it doesn’t have more gluten. So we can’t point the finger and blame gluten”.
The general rule is that less-refined and over produced forms of all foods are better for us. So, if you don’t have a specialty baker nearby (or an exorbitant shopping budget) at least skip the wonder white in favour of wholegrain, whole-wheat and wholemeal breads.
The verdict
So, is wheat really killing us? Both Cyndi O’Meara and Joanna McMillan agree that the source of NCGS symptoms are due to existing problems in the gut, albeit if they differ on where these problems have originated from.
It looks then that the real question is not then, if wheat is killing us, but if it is in fact the culprit that is weakening our digestive systems. Alternatively, this could be occurring widespread due to generally poor lifestyle decisions.
Once you separate the scientific evidence from the anecdotal, it certainly looks like wheat is safe for the moment. However, that doesn’t mean we shouldn’t heed Cyndi’s warning. If your overall digestion is concerning you, opting for organic, less processed foods may be something you can explore. If you think you have a wheat or gluten intolerance, visit your GP for guidance so you can figure out next steps. However, don’t simply assume that you do. Before you and your health care professional start pointing the finger at gluten, cut back on the sugar, alcohol and take up a generally healthy lifestyle. It will be much easier (and cheaper) than adopting a gluten free existence anyway.
What do you think about these views? Has it changed you view on the gluten debate? Let us know what you think in the comments below.
Related links:
7 surprising dangers of fad dieting
10 foods to eat to beat bloating
10 signs you’re gluten intolerant