Have changes in the food we eat caused an increase in celiac disease?
The basic make up of many of our foods has dramatically changed in recent years. Some researchers hypothesize that the changes made to the way crops are grown may be at the heart of the celiac problem.
One theory for the increase in disease is that today’s population consumes more wheat than ever before. There is some truth to that, but researchers studying two populations with similar ancestry, but living in radically different environments, found that despite consistent exposure to wheat, one group had a much higher rate of celiac.
One MIT scientist, Stephanie Seneff, and her colleague Anthony Samsel, published an article in 2013 attributing the use of glyphosate, a commonly used herbicide more popularly known as RoundUp, to the increase in celiac disease.
According to many reports, as much as 80% of the American food supply now shows at least some trace of the RoundUp product.
Although glyphosate has not been proven to directly harm human cells, it can disrupt the ‘good’ bacteria that work in concert with the body. Bacteria are necessary to ensure that intricate systems remain supplied with necessary compounds. Glyphosate has been implicated in the disruption of pathways that aide in detoxification, brain function, and digestion.
Expanding the connection between glyphosate and celiac
Deficiencies in amino acids known to occur because of glyphosate exposure have also been associated with celiac disease.
A 2014 paper published in the International Journal of Environmental Research and Public Health showed that glyphosate dramatically increased a person’s risk for lymphoma.
More research has shown that those who suffer from celiac disease are also at higher risk for the same type of cancer.
Understanding the connections between glyphosate exposure and celiac disease could lead to a better awareness of what has triggered the increasing prevalence of this autoimmune disorder.