A Modern Perspective on Everyday Food…

1. What is gluten, and why is it in the spotlight?

Gluten is a complex protein found in grains like wheat, rye, and barley.
It consists of two main components:

• Gliadin – responsible for dough elasticity

• Glutenin – provides strength and structure to baked goods

Together, they form what we call “gluten” (from glue), which gives bread its fluffy texture and stretchy dough.

Why can gluten be a problem?

• It’s hard to digest — not everyone can fully break it down

• In some people, it triggers the immune system and causes inflammation

📊 Fun fact:
The average person in Europe or the U.S. consumes 5–20g of gluten daily — roughly 2 to 4 slices of bread.
Up to 10% of people may feel discomfort after eating gluten, even without having an allergy or diagnosed condition.

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

Hidden symptoms often misattributed to other conditions:

• 🧠 Neurological: migraines, numbness, depression, anxiety
• 🩺 Dermatological: itching, rashes (dermatitis herpetiformis
• ⚖️ Hormonal: menstrual issues, PMS, difficulty conceiving
• 🦴 Rheumatological: unexplained joint pain

📉 Why do doctors often miss it?
Because symptoms are treated separately — the root cause isn’t investigated.
Standard tests can give false negatives in up to 20% of cases, and intestinal biopsy is rarely done.

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

Over the last century, wheat has evolved from a natural crop to a high-yield agricultural hybrid — with real health consequences.

⚠️ ATI proteins stimulate immune responses and inflammation in the intestinal lining — even in people without celiac.
⚠️ Higher gliadin = harder digestion and more immune stress.

📌 Fact: People with gluten sensitivity experience 68% fewer symptoms when consuming ancient wheat varieties (2023 study).

Gluten is a trigger for many diseases — not just digestive

🔹 1. Autoimmune disorders:

• Type 1 Diabetes

• Hashimoto’s Thyroiditis

• Rheumatoid Arthritis (42% of patients improve on gluten-free diet)

🔹 2. Neurological complications:

• Ataxia, cerebellar dysfunction

• Peripheral neuropathies (up to 20% are gluten-induced – Lancet Neurology)

🔹 3. Mental health issues:

• Depression, chronic anxiety

• Schizophrenia (up to 30% have antibodies to gliadin)
  

NCGS – Non-Celiac Gluten Sensitivity: a reality beyond celiac

Even without an autoimmune reaction, gluten may cause: Bloating,  Brain fog, Fatigue, Mood swings.  This condition is known as NCGS.

🧬 Nature, 2023: People with NCGS often lack beneficial gut bacteria, especially Bifidobacterium, which help break down gluten.

🦠 Caring for your gut microbiome can reduce symptoms by up to 45%.

✅ How to test yourself: a simple experiment

1. Go gluten-free for 30 days and track how you feel

2. Reintroduce gluten for 3–5 days

3. Notice a reaction? You may have NCGS

How to avoid even traces of gluten:

✔ Cook at home — you control the ingredients
✔ Choose certified gluten-free products
✔ Avoid processed foods — hidden gluten is often there

For people with celiac disease: Even 10 mg of gluten (1/100 of a bread slice) can trigger a reaction. Only buy clearly labeled products.

🌿 Greespi — Food for microbiome recovery

If you’re looking for a natural, safe, and effective way to support your gut — especially during an optimized diet — try Greespi.

✅ Helps maintain a strong microbiome
✅ Supports nutrient balance without deficiencies
✅ Designed to restore digestive and immune function

More about Greespi

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

For some, it’s harmless. For others, it silently contributes to chronic conditions.

🎯 The best strategy is an individualized approach:

• Run tests

• Track your own symptoms

• Support your gut with natural tools

Healthy choices start with understanding.

Resources:

1. Finamore, Alberto, et al. "Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Arthrospira 

2. " Oxidative Medicine and Cellular Longevity, vol. 2017, 2017, p. 3247528, doi:10.1155/2017/3247528.

3. 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.

4. Catassi, Carlo, et al. "The Overlapping Spectrum of Non-Celiac Gluten Sensitivity." Nutrients, vol. 9, no. 11, 2017, p. 1268, doi:10.3390/nu9111268.

5. (Fasano, A. (2012). Leaky gut and autoimmune diseases. Clinical Reviews in Allergy & Immunology, 42(1), 71–78. DOI: 10.1007/s12016-011-8291-x)

6. 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

7. 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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