Gluten Then and Now

Over the past decade it is abundantly clear that celiac disease and gluten intolerance have become everyday conversations. Better diagnosis from the medical community and self diagnosis have contributed to the explosion of these populations. The question now is what has changed with the gluten we eat to cause this shift or is the problem something bigger than just the gluten?

Known by a variety of synonyms; including non-tropical sprue, celiac sprue, non-celiac gluten intolerance, gluten intolerance enteropathy and gluten sensitive enteropathy, celiac disease was first described in the second century A.D. by the Greek physician, Aretaeus of Cappadocia. The symptoms of celiac disease (CD) included “wasting and characteristic stools”. Fast forward to 1950, a Dutch pediatrician named Dicke proposed wheat gluten to be the cause of the disease. His theory was based on observations that celiac children improved during World War II when wheat was scarce in Holland. Subsequent research has since isolated gliadin and the other peptides as the portion of the gluten that triggers the intestinal damage. Just to be clear, a gluten intolerance/sensitivity is an inability to digest gluten, whereas celiac disease is an autoimmune reaction to gluten. Both can result in similar symptoms, however, the flattening of one’s villi and severe intestinal degradation only occurs with celiac disease. Celiac disease use to be estimated to afflict 1 in 2,000 people.

Today, the estimated prevalence of celiac disease around the world is as follows:

3 in 100: United Kingdom

1 in 370: Italy

1 in 122: Northern Ireland

1 in 99: Finland

1 in 133: United States

Once thought rare in for these nationalities the estimates for African-, Hispanic- and Asian-Americans: 1 in 236

The estimated occurrence of gluten intolerance is 1 in 10.

"Gluten" is the general term for a mixture of many protein fragments (called peptide chains or polypeptides) found in common cereal grains. Gluten is classified in two groups, the prolamines and the glutelins. The most troublesome component of gluten is the prolamine called gliadin. Gliadin is the peptide that instigates the immune response and intestinal damage in celiacs. Any flour made from the starchy endosperm contains prolamines and is potentially toxic to the gluten intolerant person.

The grains that contain gluten are wheat, barley and rye. Oats do not contain gluten but have been lumped in with this group due to high cross contamination with gluten in the manufacturing process. The good news is that many companies are now making certified gluten-free oats. Check out Bob’s Redmill, Chateau Cream Hill Estates, GF Harvest and GlutenFreeda.

www.celiacdisease.about.com/od/glutenfreefoodshopping/tp/OatVendors.htm 

So Why Can’t All these Populations Handle Gluten?

First consider the genetic component involved with CD and GI. Populations that carry the gene for CD and GI are more susceptible to developing either condition. Your genes determine the body’s immune response in the presence of gluten and many different health problems may result from the response. Some may have their brain affected and develop depression while others have their pancreas attacked and develop diabetes. Research still needs to be done to answer the question as to why different parts of the body get attacked in certain people. So, the population that is genetically predisposed to CD and GI has also been exposed to the changes in wheat and the larger consumption of wheat over the generations. This is perhaps why more and more of the population with this predisposition are having the gene “turn on” and present intolerance on a much larger scale.

According to Dr. Kenneth Fine from Enterolabs, CD and GI appear to be linked to the Agrarian societies and the changes we made to the original grasses we ate. Fine states, “First, it must be understood that the gluten-containing grains we eat today are actually domesticated and now genetically hybridized versions of what originally were wild grasses endemic to the Tigris-Euphrates river basin. Presumably, due to pressures from shortages of other foods, or ingenuity of ancient peoples, these grasses became a source of food and calories. Learning how to cultivate and farm these and other plants alleviated the pressures of the hunting/gathering lifestyle, paving the way for more abundant and readily available food, which in turn, paved the way for the more stable and populated Agrarian societies that followed. It is believed and seems sensible, that this shift to agriculture-based societies was responsible for the flourishing (note the word flour in flourishing) civilizations of Mesopotamia and Egypt that followed.”

The wheat or ancient wheat seed that Moses ate was probably very different from our wheat today. Moses lived about 3500 years ago and wheat, spelt, and barley were all popular grains at that time. Modern wheat varieties have been bred to be easier to grow and harvest and to increase yield. According to Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine, “The prevalence of celiac disease in this country is soaring partly because changes in agricultural practices have increased gluten levels in crops.” He further states, “That we are in the midst of an epidemic.”

Similar to these findings, substantial research done by Dr. Loren Cordain, PhD, author of The Paleo Diet, found that, “Ten thousand years ago cereal grains were introduced into the diet as a result of the agricultural revolution. Until that time, for 2 million years, we were hunter gatherers. The foods that agriculture brought us –cereals, dairy products, fatty meats, salted foods, and refined sugars and oils- proved disastrous for our Paleolithic bodies. It all started in the Middle East about 10,000 years ago, when people started to sow and harvest wild wheat seeds. Studies of the bones and teeth early farmers revealed that they had more infectious diseases, more childhood mortality, shorter life spans, more osteoporosis, rickets, and other bone mineral density disorders than their ancestors thanks to the cereal based diet. They were plagued with vitamin and mineral deficiencies and developed cavities in their teeth. Added to that just 200 years ago the Industrial Revolution was the other biggest health problem of our history, when steam powered mills made refined white flours and sugars commonly available and cheap to the masses. We were able to mill and process grains for consumption and eat them in a larger quantities than we had ever done in the past.”

 To offer one more view of this issue by Jack Challem, The Nutrition Reporter, “Look at in another way, 100,000 generations of people were hunter-gatherers, 500 generations have depended on agriculture, and only 10 generations have lived since the start of the industrial age, and only two generations have grown up with highly processed fast foods. This short period of time in the course of man’s existence that grains have been around has proven that many of us are not physiologically able to tolerate gluten.”

Genetics, changes to wheat, and the large consumption of wheat seem to be three big factors in our inability to digest it. So, gluten has changed and we have changed, and it appears not for the better. Eliminating the foods and ingredients from your life that are causing you a variety of illnesses is the only answer. There is no magic pill to take to make it all go away. Those living with severe health problems from undiagnosed CD and GI are suffering and it takes the medical community on average 10 years to diagnose these folks.  Gluten intolerance is not a fad and those adapting this lifestyle have miraculous improvements in ailments they have had throughout their lives. If your test for CD is negative and medical community tells you it is fine to keep eating gluten but you feel better without it, listen to your instincts. You know yourself better than anyone else and you deserve good health. If you have doubts, go gluten-free for 2 weeks and see how you feel. Those with more advanced illnesses (autoimmune diseases, etc.) will usually not experience changes until they have been gluten-free for 6 months to a year.

Bio: Julie McGinnis, MS, RD, is a certified herbalist and holds a Master’s degree in nutrition from the University of Bridgeport in Connecticut. She has been involved in the field of nutrition for twenty years and started work in a conservative hospital setting as a registered dietitian. The Gluten Free Bistro is the culmination of years of nutrition experience and living gluten-free combined with a genuine desire to provide a nutritious product for the celiac and gluten intolerant communities. Visit Julie McGinnis at www.theglutenfreebistro.com.

Gluten-Free Beer Battered Coconut Shrimp (New Planet Beer)

Ingredients:

24-28 Large shrimp, peeled and deveined (or bite-sized chicken breast pieces)

1/2 cup Bistro Blend gluten free all-purpose flour

2 eggs, lightly beaten

2/3 cups New Planet Tread Lightly gluten-free beer

1 1/2 teaspoons gluten-free baking powder

1 Tbsp sugar (or slightly more to taste)

2 cups medium shredded coconut (unsweetened)

Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)

Dipping Sauce:

1/2 cup orange marmalade

1/4 cup dijon mustard

1/4 cup honey

1/4 to 1/2 teaspoon hot pepper sauce (I used Sriracha Hot Chili Sauce)

Directions:

1.  Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.

2.  Mix coconut and sugar in a small bowl.

3. Whisk together the eggs, gluten free flour, gluten free beer, and baking powder in a medium bowl.

5.  Dredge each shrimp in the beer-batter mixture, then the coconut.  Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in refrigerator for 30 min to 45 min.

6.  Heat enough oil to allow shrimp to be covered in a deep pot.  Then place shrimp in oil, 5 to 8 at a time, for 3 minutes, or until dark golden.

7.  Using tongs to remove, drain shrimp on paper towel.

8.  Serve with prepared dipping sauce.

Kick Off the Summer and Celebrate Celiac Awareness Month Gluten-Free Style with Local GF Pizza and Beer!

 Boulder, CO (May 2, 2011) - The Gluten Free Bistro and New Planet Beer will be celebrating Celiac Awareness Month at Lucky Pie (www.luckypiepizza.com) in Louisville, Saturday May 14^th from 3-6 with samples, giveaways and a chance to win copies of Elana Amsterdam’s new book, Gluten-free Cupcakes. Celiac disease and gluten intolerance are now being better diagnosed and treated due to the heightened awareness created by education and events like this one.  Please come join us for food, fun and information sponsored by these great local gluten-free companies.

Eat, Drink and Be Merry!

• The Gluten Free Bistro will be handing out samples of their delicious pizza cooked to perfection in Lucky Pie’s oven and they will have gift baskets full of their delicious products for raffle prizes. Be sure to stop by and meet Julie McGinnis, MS, RD who will be available to answer all your questions about celiac disease and gluten intolerance.  In addition, The Gluten Free Bistro will be donating a percent of their sales this month from pizza sold at Lucky Pie to the Boulder County Celiacs Group in honor of Celiac Awareness Month.

• New Planet Beer will be sampling out their new Off Grid Pale Ale gluten-free beer. Off Grid Pale Ale is a wonderful interpretation of the classic pale ale style. It has a distinctly deep amber color and great character and body. New Planet Beer will be giving away t-shirts and other goodies to celebrate the day.

 

• Get there early for giveaways of Elana Amsterdam’s new book “Gluten-Free Cupcakes”!

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news. Modern. Healthy.Divine. ^tm

The Gluten Free Bistro’s Fettuccine with a Creamy Tomato Sauce

Ingredients
2 Tbs unsalted butter
1 oz prosciutto, minced (about 2 Tbs)
1 onion, diced
1 bay leaf 
Pinch of red pepper flakes
salt
3 medium garlic cloves, minced or pressed through a garlic press
2 Tbs tomato paste
2 oz sun-dried tomatoes, chopped coarse (about 3Tbs)
1/4 cup, plus 2 Tbs dry white wine
2 cups, plus 2 Tbs crushed tomatoes
1 lb pasta
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Parmesan cheese (optional) 

Directions:

Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated,  about 1 minute.

• Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.


• Meanwhile, bring 4 quarts water to boil. Add The Gluten Free Bistro’s Fettuccine and cook 4-4.5 minutes. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.


• Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, top with Parmesan. Enjoy the best tasting gluten-free pasta you have ever had!