One of the big issues here in the states is the use of glyphosates on the wheat crops, which a lot of people are having reactions to. In my practice I see a lot of people with ‘gluten sensitivities’ but it is less about the gluten molecule itself and more about the chemical additives on it. These same people will flair up big time here, but then go to europe and have no issues with the same foods.
The way we process grains is much different than traditional cultures, where as we don’t allow enzymes to start breaking down the grain to help aid our own digestion. This alone could be a big issue as to why so many people struggle with gluten.
The debate on whether celiacs are the only ones who are gluten sensitive is a joke. You don’t wake up one day and go from being fine to all of a sudden gluten sensitive. It’s like if my blood pressure was at 139/89, I don’t have high blood pressure, but once it reached 140/90, all of a sudden I am sick and need to watch that blood pressure. That didn’t happen overnight, the process takes time and we need to watch it once symptoms of any type start to show.