© Daria Shevtsova
Let her eat cake.
Let her eat cake.
There are a variety of theories as to why, and though it's almost certainly in part due to a rise in awareness about the disease (and gluten-free diets generally), there's another important potential factor that often gets misinterpreted: we're eating more gluten.
Plenty of health bloggers and pseudo-scientists will tell you that the problem, really, is all this processed wheat we eat. They'll say something about how in Europe they've got wheat with much less gluten (bonus points if they tell you celiac folks can eat this gluten-deficient bread), or perhaps just stick to the argument that bread products have gotten more refined and therefore worse for us, and that's why celiac and gluten intolerances have become such a huge deal.
Comment: Despite the dismissive tone to the article above, the question of why some people develop celiac disease remains a mystery, as the author points out. But the idea that one should keep feeding their children gluten, even if they are genetically predisposed to celiac disease holds no merit. The idea that you could miss out on crucial nutrients is absurd - grains are some of the lowest nutrient density foods in the human diet. And since one doesn't need to be celiac to suffer from gluten sensitivity, it seems like a win-win to simply avoid it to see if you benefit.
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