A growing number of Swedes, including adults, are affected by gluten intolerance. Only a third of individuals with symptoms are diagnosed. And the symptoms may be vague, such as fatigue, GI issues, skin problems and difficulty conceiving.
DN: Gluten Makes a Growing Number of Swedes Sick (Google translated from Swedish)
Why is the number of people affected increasing? Nobody knows for sure. But one reason may be that we’re consuming too much wheat flour, which contains gluten.
In some instances bread may contain even more gluten. For example gluten-rich so called “low-carb bread”, which I strongly discourage consuming. Here’s what a researcher in the area has to say to Swedish paper, DN, about bread with more gluten added:
– This is a terrible thing to do in a country where the problem with gluten is so widespread. I think that we’ll look back at this in a few decades saying “Oh my God, they were insane”, she says.
The uniquely Swedish habit of giving infants grain-based formula may certainly be a major culprit. There are children who drink gluten and nutrient-poor rapidly-digested starch dissolved in water, many times daily. The grain-formula is grossly overrated healthwise. Fortunately my daughter has never needed any.
The most effective way to avoid gluten symptoms is to eat less gluten. Or even better, none at all.
What do you think is behind the ongoing major increase in gluten symptoms?