2023-10-03 12:44:32
Why is gluten causing problems for more and more people, even though today’s wheat contains less of it than old varieties? Do many digestive problems have nothing to do with this? And what’s the catch with gluten-free products? “Einstein” on current findings on gluten and its intolerance. The show is moderated by Tobias Müller.
More people affected?
One thing is clear: more and more people are suffering from the autoimmune disease celiac disease. In those affected, consuming gluten triggers severe inflammation in the intestines. The consequences can be life-threatening. Gluten intolerance, known as NCGS, which is difficult to diagnose, also appears to be on the rise. However, it is not always clear whether those affected actually have digestive problems due to gluten or whether other triggers are responsible.
The industrialized wheat
During the “green revolution” in the 1960s, the original wheat became highly cultivated super wheat. Although it is reasonable to assume that this has increased the gluten content in wheat, the opposite is the case. But another property of wheat has also changed: the “strength” of gluten. It has become significantly more elastic and dough made from it is much tougher. The digestive system probably takes longer to break down the gluten in modern wheat.
Problem case gluten-free substitute product
The market for gluten-free substitute products is literally exploding. By 2027, they are expected to achieve annual sales of 35 billion francs. What can be an alternative for people with celiac disease if they also want to eat pasta or pizza is, at best, money wrongly spent for people who are not affected. Because gluten is usually replaced by starch. Substitute products are often very high in calories. And they lack nutrients. Scientific studies show that the lack of micronutrients particularly affects vitamin D, vitamin B12 and folic acid; the minerals include iron, zinc, magnesium and calcium.
Incorrect self-diagnosis
Practice shows that people who think they may have gluten intolerance are often suffering from something else. “Einstein” presenter Tobias Müller also experiences exactly this case. However, science has only known about the SIBO disease he was diagnosed with for a few years. If he had given up gluten, he would not have experienced any long-term improvement.
Broadcast: Thursday, October 5, 2023, 9:05 p.m., SRF 1
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