Evidence Emerges Showing that Many Individuals Have Sensitivity to Wheat

Chances are you’re not familiar with alpha-amylase-trypsin inhibitors (ATIs).

However, you likely ingest these substances daily. They are present in every slice of bread you consume.

ATIs are natural compounds produced by the wheat plant to deter insects from eating its kernels – the seeds that are milled into flour. These "pest resistance compounds" remain in wheat when it is processed into bread, cookies, and cakes.

Estimates suggest that ATIs may be causing illness in up to 15 million Americans. Many of these individuals – potentially including yourself – are unaware of why they feel unwell after eating. The significant finding from recent research is that wheat contains substances beyond gluten that can lead to illness...

The individuals affected by these plant compounds do not have celiac disease. Only a small percentage of the population, around one percent, has an autoimmune reaction to the gluten in wheat, barley, and rye. Studies now indicate that a larger group – approximately five out of every hundred individuals – experience what is known as non-celiac wheat sensitivity (NCWS).

NCWS is a response to wheat that may not be triggered by gluten but has been associated with the ATIs in wheat by researchers in Germany and the United States.¹ ATIs are present in both gluten and other parts of the wheat grain, suggesting that individuals with a general sensitivity to wheat may be reacting to both components. Furthermore, they could be reacting to unidentified compounds in wheat...

Feeling perplexed? There’s no need. While scientists are still investigating the causes of non-celiac wheat sensitivity, it is evident that the condition exists and could have detrimental effects if you happen to be affected.

According to researcher Detleff Schuppan, individuals with NCWS “experience intestinal as well as prominent extraintestinal problems, including joint and muscle pain, skin eczema, depression, and generalized worsening of pre-existent chronic diseases, including autoimmune diseases.”

Leaky Gut and Wheat Sensitivity

Research conducted at Columbia University indicates that NCWS is a result of a compromised intestinal barrier – a leaky gut – induced by wheat components.²

“Our study confirms that the symptoms reported by individuals with this condition are not imaginary, as some have claimed,” states researcher Peter H. Green, who heads the Celiac Disease Center at Columbia. “It provides evidence of a biological basis for these symptoms in a significant portion of these patients.”

The intestinal walls are meant to prevent large molecules and pathogens from food from entering the bloodstream. Digestive enzymes are responsible for breaking down proteins and other substances into smaller components that can safely pass through the intestinal barrier and enter the body. However, when a leaky gut allows undigested proteins and microorganisms to enter the bloodstream, it triggers immune responses that result in harmful inflammation.

Consequently, according to the Columbia researchers, these inflammatory immune reactions can occur throughout the body.

Previously, medical researchers were unable to explain why individuals without celiac disease could experience similar health issues, such as brain fog, mood disturbances, profound fatigue, diarrhea, and other intestinal dysfunctions, after consuming gluten-containing foods.

This recent research indicates that individuals with NCWS undergo innate systemic immune activation following wheat consumption. This immune response indicates that the immune system's initial defense mechanism against infections becomes highly active and disrupts the functioning of the body's organs (such as the brain).

The researchers discovered that in individuals with NCWS, proteins and microorganisms (such as bacteria and viruses) could breach the intestinal barrier and directly enter the bloodstream. This rapid invasion from the intestines explains why wheat can cause individuals to feel unwell shortly after eating.

“A systemic immune activation model would be consistent with the generally rapid onset of symptoms reported by individuals with non-celiac wheat sensitivity,” explains researcher Armin Alaedini.

Intestinal Inflammation

Other studies have demonstrated that consuming gluten-containing foods (wheat, barley, and rye) can result in a leaky gut by prompting intestinal cells to release excessive amounts of a protein called zonulin. Zonulin loosens the junctions between intestinal cells and triggers excessive inflammation that harms the intestinal walls.³

Many natural medicine specialists suggest that if you experience persistent digestive issues or unexplained discomforts like brain fog, fatigue, or joint pain, giving up foods containing gluten-rich wheat, barley, or rye might alleviate your symptoms.

The most recent findings on these foods support this advice. Eliminating these grains could be the solution to improved digestion and overall well-being.