A Modern Perspective on Everyday Food…

Gluten: The Essence and the Controversies

Gluten is a natural protein complex found in wheat, rye, and barley. It consists of two complementary fractions: gliadin, which gives dough its stretch, and glutenin, which provides its spring. Together, they form the very “gluten network” that gives bread its crisp crust and soft, pillowy interior.

At the same time, gluten has become one of the most debated topics in both gastronomy and medicine. Searches for “gluten‑free recipes,” “gluten intolerance symptoms,” and “celiac disease” consistently top trending queries. But do we really understand what we’re dealing with?

Celiac disease — the silent enemy that damages the body from within

This is not just food intolerance — it’s a chronic autoimmune condition.
According to Journal of Clinical Gastroenterology (2022), over 80% of people with celiac disease don’t even know they have it.
The diagnosis is often masked by vague symptoms and can go undetected for years.

🔬 The World Gastroenterology Organization reports:
Celiac diagnosis takes 6 to 10 years, and in 40% of cases, it doesn’t show up as stomach pain — instead: Iron-deficiency anemia, Hormonal imbalances, Infertility

When Gluten Does Harm

Incomplete digestion. In most people, gut enzymes break down gluten fully, but in roughly 10 percent of cases the process is slowed or incomplete. As a result, protein fragments make their way into the lower gut, where they can prime the immune cells for “battle.”

Inflammatory reactions. In sensitive individuals, the immune system mistakes gluten fragments for foreign invaders and starts producing antibodies. This sets off a chain reaction—from local irritation of the gut lining to systemic inflammation.

Nonspecific symptoms. Discomfort, bloating, “brain fog,” headaches, mood swings—these are easy to chalk up to stress or lack of sleep, but sometimes they’re the only clues to gluten intolerance.

Why today’s wheat is no longer what it used to be

Celiac disease is a chronic autoimmune disorder in which any amount of gluten destroys the tiny villi of the small intestine. According to the Journal of Clinical Gastroenterology, over 80 percent of celiac patients go undiagnosed for many years. Common misdirections include:

Unexplained anemia, accompanied by weakness and fainting spells.
Hormonal disruptions, from irregular menstrual cycles to fertility challenges.
Psychological and neurological symptoms, such as migraines, anxiety, or depression—issues as debilitating as abdominal pain.

The global gastroenterology community recognizes that it takes an average of six to ten years to reach a correct celiac diagnosis. That’s far too long when every day counts toward healing.

NCGS: Sensitivity Beyond Celiac

Even when celiac disease is ruled out, up to 9 percent of people report feeling better on a gluten‑free diet. This is known as Non‑Celiac Gluten Sensitivity (NCGS). Key signs include:

A heavy feeling in the stomach within an hour of eating bread.
Sudden drops in energy and focus.
Mood shifts without any obvious external triggers.

To test yourself, try a simple home experiment: one month gluten‑free while tracking your well‑being, followed by a short “gluten challenge” and noting any reactions.

How Modern Wheat Differs from Ancestral Grains

The bread our grandparents ate was different. Agricultural breeding has nearly doubled the gliadin content in modern wheat and introduced additional inflammatory proteins (ATI). The result: faster fermentation and fluffier loaves—but a heavier burden on our immune systems.

Gluten’s Impact Beyond the Gut

Autoimmune diseases. Gluten can trigger distant autoimmune responses—from type 1 diabetes to rheumatoid arthritis.
Neurological disorders. From peripheral neuropathy to cerebellar ataxia, sensitivity to gluten peptides often masquerades as other diagnoses.
Mental health. Chronic anxiety and depression can have a “gluten” root.

Practical Advice:

Keep a food and wellness journal.
Cook at home whenever possible.
Choose certified gluten‑free products with clear labeling.
Consult specialists for antibody tests and gastroenterologist advice.

Greespi: Guardians of Your Microbiome

When dietary limits threaten nutrient gaps and you still want to live fully, Greespi steps in:

Mucosal support. Helps restore a healthy balance of gut flora.
Hypoallergenic. Suitable even for the strictest diets.
Ease of use. Just two servings a day to feel the difference.

More about Greespi

Conclusion: Gluten isn’t pure evil, but it’s not innocent either

Gluten shouldn’t be cast as an absolute enemy, but its role in our diets is undeniably complex. Listen to your body, invest in diagnostics, and support your microbiome with trusted solutions like Greespi.

“In a world where food has become politics and culture, knowing your own biology is the greatest power.”

Resources:

Finamore, Alberto, et al. "Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Arthrospira
" Oxidative Medicine and Cellular Longevity, vol. 2017, 2017, p. 3247528, doi:10.1155/2017/3247528.
González-Rodríguez, L. G., et al. "Effects of Arthrospira Supplementation on Gut Microbiota and Metabolic Parameters in Adults with Overweight or Obesity: A Randomized Controlled Trial." International Journal of Clinical Practice, vol. 76, no. 1, 2022, p. e14472, doi:10.1111/ijcp.14472.
Catassi, Carlo, et al. "The Overlapping Spectrum of Non-Celiac Gluten Sensitivity." Nutrients, vol. 9, no. 11, 2017, p. 1268, doi:10.3390/nu9111268.
(Fasano, A. (2012). Leaky gut and autoimmune diseases. Clinical Reviews in Allergy & Immunology, 42(1), 71–78. DOI: 10.1007/s12016-011-8291-x)
Van den Broeck, H. C. et al. (2010). "Presence of celiac disease epitopes in modern and old wheat varieties." Theoretical and Applied Genetics, 121(8), 1527-1539.DOI:10.1007/s00122-010-1408-4
Shewry, P. R. (2018). "Do ancient types of wheat have health benefits compared with modern bread wheat?" Journal of Cereal Science, 79, 469-476. DOI:10.1016/j.jcs.2017.11.010

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