Why Are So Many People Sensitive to Gluten?
It probably feels like everyone you know is suddenly sensitive to gluten. Whether it’s constant bloating, digestive discomfort, brain fog, or fatigue, gluten is often one of the first things people experiment with removing. And while it might seem like a new phenomenon, there are some legitimate reasons why gluten sensitivity has become increasingly common, especially here in the U.S.
At Diana Orchant Nutrition we always approach food sensitivities by asking why. Gluten sensitivity is often a symptom of a deeper imbalance, not the root cause itself. Here’s what we often educate our clients about when it comes to gluten and digestive health.
Four Big Reasons Gluten Sensitivity Is On the Rise
1. Wheat Has Changed. A Lot.
Over the past several decades, wheat has been hybridized to maximize yield, durability, and shelf stability. While that’s great for farming, it’s not always great for digestion. Modern wheat contains much higher levels of gluten compared to traditional varieties, which means we’re consuming way more gluten than our bodies are designed to handle. This can strain digestion and increase the likelihood of sensitivities.
2. Quick Breads vs. Traditional Fermentation
The way we make bread today is radically different from how it was prepared for most of human history. Instead of slow fermentation (like sourdough), which helps break down gluten and make it more digestible, most modern bread is made with quick-rise yeast or chemical leaveners. Without time for fermentation, the gluten proteins remain intact and are harder on the gut.
3. Glyphosate Exposure
Glyphosate, the active ingredient in the herbicide Roundup, has been widely used in conventional farming. Emerging research links glyphosate to microbiome disruption, endocrine dysfunction, liver and kidney damage, and even cancer. Some experts suspect that what we often blame on gluten may actually be our body’s response to glyphosate residues commonly found in non-organic wheat products.
4. The Leaky Gut Connection
A compromised gut barrier, known as intestinal permeability or leaky gut, is one of the most common underlying reasons for food sensitivities, including gluten. Stress, processed foods, environmental toxins, medications, and gut infections can all damage the lining of the intestines. Once that barrier is weakened, proteins like gluten can pass into the bloodstream and trigger inflammation, immune reactions, and digestive issues.
So… What Can You Do?
If you suspect gluten sensitivity (or you just feel better when you eat less of it), the solution isn’t always a strict elimination forever. Our approach focuses on healing the gut, improving tolerance, and making thoughtful food choices. Here’s how:
1. Support Your Gut Microbiome
Nourish your gut with anti-inflammatory, fiber-rich foods like leafy greens, flaxseeds, walnuts, and wild-caught salmon. Turmeric and ginger can also help calm inflammation.
2. Rotate Your Grains
Incorporate naturally gluten-free grains like quinoa, millet, and buckwheat. Dietary diversity supports a healthier gut and reduces the risk of developing sensitivities from overexposure.
3. Choose Slow-Fermented Options When Possible
If you do eat gluten, opt for sourdough or traditionally prepared breads. The fermentation process breaks down some gluten proteins and makes them easier to digest.
4. Seek Out Higher-Quality Wheat
Ancient grains like einkorn, spelt, farro, and kamut have lower gluten content and are less modified compared to modern wheat. Many clients find these varieties easier to tolerate.
5. Pair Gluten with a Buffer
If you’re eating gluten-containing foods, pair them with healthy fats (like avocado or olive oil) and protein to slow digestion, stabilize blood sugar, and reduce the inflammatory response.
6. Work with a Functional Nutrition Professional
Sometimes gluten sensitivity is the tip of the iceberg. Our team at DO Nutrition helps clients determine whether gluten is truly the issue or if deeper factors like gut dysbiosis, stress, or inflammation are driving their symptoms.
Our Takeaway on Gluten Sensitivity
If you’ve been wondering whether gluten is the culprit behind your digestive issues, know that it’s not all in your head. But it also doesn’t mean you’re destined to avoid it forever. Our functional nutrition approach focuses on uncovering the root cause, healing the gut, and helping you feel confident and empowered with your food choices.
Want Personalized Support?
Our Hoboken-based nutrition team at Diana Orchant Nutrition specializes in gut health, food sensitivities, and root cause healing. Book a free discovery call to get started.
