#6: The Science Behind Gluten: Why It Affects Some People and Not Others
Gluten. For some, it’s just another part of their daily diet, found in everything from bread to pasta. But for others, it’s the cause of serious health issues. Why does gluten affect some people so severely while others can eat it without any problem?
Today, we’re diving into the science behind gluten—what it is, how it interacts with the body, and why some people can tolerate it while others develop celiac disease, gluten sensitivity, or even autoimmune responses.
And here’s something even more interesting—why is gluten a bigger problem today than it was 75 years ago? If you’ve ever wondered why gluten is such a big deal now—or why some people go gluten-free and feel better even without a diagnosis—this episode is for you!
Let's Recap: The Science Behind Gluten
1. What Is Gluten?
Gluten is a protein found in wheat, barley, and rye that gives dough its elasticity and chewiness.
It’s not inherently harmful—but for some people, their bodies react negatively to it, triggering a range of health issues.
2. How Gluten Affects the Digestive System
When gluten is consumed, it’s broken down into smaller proteins, like gliadin and glutenin.
In most people, these proteins pass through the digestive system without issue.
But for those with celiac disease, gluten sensitivity, or wheat allergies, the body reacts in ways that can be harmful.
3. Celiac Disease: An Autoimmune Response to Gluten
Celiac disease is an autoimmune condition, not just a food intolerance.
When someone with celiac eats gluten, their immune system mistakenly attacks the small intestine, damaging the villi (tiny finger-like structures that absorb nutrients).
Over time, this leads to malnutrition, digestive distress, brain fog, skin issues, and more serious complications like osteoporosis and infertility.
It’s genetic: If you have a family history, you’re more likely to develop celiac disease.
4. Non-Celiac Gluten Sensitivity (NCGS): A Different Kind of Reaction
Some people test negative for celiac disease but still feel sick after eating gluten—this is known as Non-Celiac Gluten Sensitivity (NCGS).
Symptoms can include bloating, headaches, brain fog, joint pain, and fatigue, but there’s no clear immune marker like in celiac disease.
Scientists are still researching the exact cause—some believe it could involve gut microbiome imbalances or immune system responses that don’t trigger the same autoimmune reaction as celiac.
5. Why Is Gluten More of a Problem Today Than 75 Years Ago?
Gluten wasn’t always as big of a health issue as it is today. In fact, our grandparents probably ate wheat without much concern. So, what’s changed?
Modern Wheat Has More Chromosomes and Higher Gluten Content
The wheat we eat today is not the same wheat our ancestors ate. Over thousands of years, wheat has been bred and modified to increase yield and improve baking quality.
Ancient wheat varieties, like einkorn wheat, only had 14 chromosomes (diploid). Emmer wheat, another early variety, had 28 chromosomes (tetraploid).
But modern wheat—common bread wheat (Triticum aestivum)—now has 42 chromosomes (hexaploid)! This means it has a much more complex gluten structure, making it harder for some people to digest.
In addition, modern wheat contains higher amounts of gluten than its ancient counterparts because it was selectively bred for elasticity, texture, and better baking performance.
Gluten Is Everywhere
Decades ago, gluten was mainly in bread and baked goods.
Now, it’s in processed foods, sauces, seasonings, and even cosmetics.
Our exposure to gluten has dramatically increased, making it more likely for sensitive individuals to react to it.
Gut Health & The Microbiome
Our gut microbiomes have changed due to diet, antibiotics, and modern farming practices.
A weaker gut microbiome may reduce the body’s ability to process gluten properly, leading to more sensitivity.
Increase in Autoimmune Diseases
Autoimmune conditions like celiac disease, Hashimoto’s, and rheumatoid arthritis have skyrocketed in recent decades.
Some researchers believe chronic stress, environmental toxins, and diet play a role in triggering these conditions, including gluten-related disorders.
Why This Matters
Ancient grains like einkorn and emmer wheat are sometimes easier for people to digest because their simpler gluten structure may cause less immune response than modern wheat.
The gluten we eat today isn’t the same as it was 75 years ago, and for those with sensitivities, the increased gluten content and complexity could be making symptoms worse.
6. Wheat Allergy: An Allergic Reaction, Not an Autoimmune One
Unlike celiac disease or gluten sensitivity, wheat allergies involve an immediate allergic response triggered by the immune system.
People with wheat allergies may experience hives, difficulty breathing, or even anaphylaxis after eating wheat.
It’s different from celiac disease because the immune system is reacting to proteins in wheat itself—not just gluten.
7. Why Do Some People Tolerate Gluten Just Fine?
People without celiac disease, gluten sensitivity, or wheat allergies can digest gluten normally without triggering an immune response.
Their gut lining remains intact, and their immune system doesn’t mistake gluten for a harmful invader.
Genetics play a big role—if you don’t have the genes associated with celiac, you’re much less likely to develop an issue with gluten.
8. The Gut Microbiome’s Role in Gluten Reactions
New research suggests that gut bacteria may influence how our bodies process gluten.
Some people may have gut imbalances (dysbiosis) that make them more sensitive to gluten, even without celiac disease.
Improving gut health through a diverse diet, probiotics, and reducing inflammatory foods may help some people tolerate gluten better.
Gluten may be harmless for some but harmful for others. Whether it triggers an autoimmune attack in celiac disease, causes discomfort in gluten sensitivity, or sparks an allergic reaction, the way your body responds to gluten is unique.
And what’s even more important to remember—gluten today is NOT the same as it was 75 years ago. With changes in wheat, diet, and our gut microbiome, it’s no surprise that more people than ever are struggling with gluten-related issues.
If you’re experiencing unexplained symptoms after eating gluten, it may be worth talking to a doctor or trying an elimination diet to see if it makes a difference. Your body is always communicating with you—listen to it!
Mentioned Resources
*Contains Affiliate Link
