Table of Contents
- Introduction
- Allergy, Coeliac Disease, or Intolerance?
- The Evolution of Wheat: Breeding for Yield
- The Baking Revolution: The End of Long Fermentation
- Hidden Gluten: The Ubiquity of Modern Processing
- The Hygiene Hypothesis and the Gut Microbiome
- The Smartblood Method: A Responsible Path Forward
- Understanding Your Results
- Is It Just Gluten? Other Common Culprits
- Practical Scenarios: Taking Control
- The Evidence Base: Why We Do What We Do
- Summary: Key Takeaways
- FAQ
Introduction
Have you ever sat in a café in the UK and noticed how many options on the menu are now marked with a "GF" symbol? Or perhaps you have noticed that after a standard sandwich at lunch, you spend the rest of the afternoon feeling uncomfortably bloated, sluggish, or battling a "brain fog" that didn't seem to happen a decade ago. You aren't alone. Whether it is a conversation with your GP or a chat with a friend over tea, the question of why has gluten intolerance increased has become one of the most pressing topics in modern nutrition.
At Smartblood, we hear from people every day who are frustrated by mystery symptoms. They have often been told their blood tests are "normal," yet they know instinctively that something in their diet isn't quite right. The rise in gluten-related issues is not just a "trend" or a dietary fashion; it is a complex intersection of changes in how we grow our food, how we process it, and how our modern immune systems respond to the environment.
In this article, we will explore the scientific theories behind the rise of gluten sensitivity, from the way wheat is bred to the speed at which our bread is baked. More importantly, we will guide you through the Smartblood Method. We believe in a phased, clinically responsible journey: always consulting your GP first to rule out serious conditions, followed by structured elimination, and using testing as a targeted tool to remove the guesswork.
Our Thesis: The increase in gluten intolerance is likely driven by a combination of shorter bread fermentation times, increased overall gluten exposure in processed foods, and changes in the modern gut microbiome. Understanding these factors allows us to move away from "fad" dieting and toward a structured, evidence-based approach to well-being.
Allergy, Coeliac Disease, or Intolerance?
Before diving into the "why," we must clarify the "what." It is common for people to use the words "allergy" and "intolerance" interchangeably, but in the medical world, they represent very different processes in the body.
Food Allergy (IgE-Mediated)
A true food allergy involves the IgE (Immunoglobulin E) part of the immune system. This is usually a rapid-onset reaction. Within minutes or a couple of hours of eating the trigger food, the body may react with hives, swelling, or in severe cases, anaphylaxis.
Safety Warning: If you or someone you are with experiences swelling of the lips, face, or throat, difficulty breathing, wheezing, or a sudden drop in blood pressure, this is a medical emergency. Call 999 or go to your nearest A&E immediately. Intolerance testing is not appropriate for these life-threatening scenarios.
Coeliac Disease (Autoimmune)
Coeliac disease is not an allergy or a simple intolerance; it is a serious autoimmune condition. When someone with coeliac disease eats gluten, their immune system attacks their own healthy tissues—specifically the lining of the small intestine. This prevents the absorption of vital nutrients. It is essential to consult your GP first to rule this out before making major dietary changes, as you must be eating gluten for the coeliac blood test to be accurate.
Food Intolerance (IgG-Mediated/Non-Coeliac)
Food intolerance or sensitivity—often called Non-Coeliac Gluten Sensitivity (NCGS)—is typically a delayed reaction. It involves different parts of the immune system, such as IgG (Immunoglobulin G) antibodies. Symptoms like IBS and bloating or chronic fatigue might not appear until 24 to 48 hours after eating. This delay is precisely why so many people find it difficult to identify their triggers without help. For a deeper look, you can read about food allergy vs food intolerance differences.
The Evolution of Wheat: Breeding for Yield
One of the most common theories regarding why has gluten intolerance increased points to the wheat itself. Modern wheat is not the same grain our ancestors ate.
Over the last century, wheat has been aggressively bred to increase crop yields and improve "baking quality." Scientists like Dr Dai Suter and Ferenc Békés have noted that while the total protein content in wheat has actually decreased slightly due to breeding for higher yields, the composition of that protein has changed.
Gliadin and Glutenin
Wheat protein is primarily made of two components: gliadin and glutenin. Gliadin is the component most closely linked to immune triggers in sensitive individuals. In the quest for better bread—specifically bread that rises more reliably and has a "stronger" crumb—wheat varieties have been selected that alter the ratios of these proteins.
Furthermore, environmental factors play a role. Research has shown that years with higher precipitation (heavy rainfall) can actually lead to a higher gluten content in the harvest. As our climate becomes more volatile, the "potency" of the gluten in our flour can vary significantly from year to year, potentially placing more stress on our digestive systems.
The Baking Revolution: The End of Long Fermentation
If you ask a traditional baker why gluten intolerance is on the rise, they will likely point to the clock. For thousands of years, bread was made using a slow fermentation process, often involving sourdough starters (wild yeast and bacteria).
The Rise of "No-Time Dough"
Until the early 1980s, many commercial bakeries used fermentation times of up to eight hours. This changed with the widespread adoption of the "no-time dough" process, such as the Chorleywood Bread Process. This modern method uses high-speed mixing and extra additives to reduce fermentation to just about an hour.
While this makes bread cheaper and faster to produce, it skips a vital "pre-digestion" step. During a long fermentation (4 to 24 hours), the enzymes in the yeast and bacteria break down the complex gluten proteins and "fructans" (a type of fermentable carbohydrate).
Fructans and FODMAPs
It isn't always the gluten protein itself that causes the trouble. Wheat is high in fructans, which belong to a group of carbohydrates known as FODMAPs. These are poorly absorbed in the small intestine and instead ferment in the large bowel, causing gas and distension.
Studies have shown that traditional long-fermentation processes can destroy up to 90% of these fructans and significantly reduce the gliadin content. By switching to fast-processed bread, we are essentially asking our guts to do all the heavy lifting that the fermentation tank used to do for us. If you suspect this might be an issue for you, exploring the Smartblood Food Intolerance Test can help identify if wheat or other grains are triggering an IgG response.
Hidden Gluten: The Ubiquity of Modern Processing
Another reason why has gluten intolerance increased is simply that we are eating more of it than ever before, often without realising it.
Gluten is a "functional" protein. It is elastic, it holds moisture, and it acts as an excellent thickener. Because of these properties, "vital wheat gluten" (a concentrated, dried powder) is added to everything from "healthy" multi-grain breads to vegetarian meat substitutes, sauces, soups, and even some processed meats.
Even if you aren't eating more bread than your grandparents did, you are likely consuming significantly more "unfermented" gluten through processed food. This cumulative "gluten load" may eventually push some individuals past their "tolerance threshold." When the body's immune system is constantly exposed to these proteins in a highly processed form, it may begin to mount a low-grade inflammatory response, leading to the "mystery symptoms" many of us feel.
The Hygiene Hypothesis and the Gut Microbiome
We cannot talk about the rise of food intolerances without looking at the "internal environment"—our gut microbiome. The "Hygiene Hypothesis" suggests that our modern, ultra-clean environments, combined with the use of antibiotics and a diet high in processed foods, have changed the diversity of the bacteria living in our digestive tracts.
A healthy gut microbiome helps to regulate the immune system. When the bacterial balance is disrupted (dysbiosis), the gut lining can become more permeable—a concept often referred to as "leaky gut." This allows undigested food particles, including gluten proteins, to "leak" into the bloodstream, where the immune system flags them as invaders.
This triggers the production of IgG antibodies. While the presence of IgG is a subject of medical debate, many practitioners and individuals find that identifying which foods are causing the highest IgG reactivity provides a helpful "snapshot." This can guide a targeted elimination diet, helping the gut lining to "calm down" and heal. You can explore more about this in our article on unmasking food sensitivities and IgG testing.
The Smartblood Method: A Responsible Path Forward
At Smartblood, we believe that understanding your body should be a structured process, not a guessing game. If you are concerned about gluten or wheat, we recommend a three-step journey.
Step 1: Consult Your GP
Before you buy a test or stop eating bread, see your doctor. It is vital to rule out coeliac disease, Inflammatory Bowel Disease (IBD), infections, or thyroid issues. Your GP provides the clinical foundation of your health care.
Step 2: The Elimination Trial
If medical causes are ruled out, try a structured elimination diet. You don't need to spend any money to start this. We provide a free food elimination diet chart and symptom tracker to help you record what you eat and how you feel.
Scenario: Imagine you suspect gluten. You cut it out for three weeks and feel slightly better, but your bloating persists. Is it the gluten? Or is it the yeast in the gluten-free bread? Or perhaps the dairy you've started eating more of? This is where an elimination diet on its own can become confusing and restrictive.
Step 3: Targeted Testing
If you have tried an elimination diet and are still stuck, or if you find the process of guessing too overwhelming, the Smartblood Food Intolerance Test can provide clarity.
Our test uses a simple home finger-prick blood kit to analyse your IgG reactions to 282 foods and drinks, including gluten and wheat. This isn't a "pass/fail" diagnostic; instead, it gives you a reactivity scale from 0 to 5. This information acts as a guide, showing you which foods might be worth removing during a 3-month trial to see if your symptoms improve.
Understanding Your Results
If you decide to take a test, it is important to understand what the results mean. A high IgG score for wheat doesn't mean you have a lifelong disease. It means your immune system is currently showing high reactivity to those proteins.
Many of our customers find that after a period of elimination—allowing the gut to rest—they can eventually reintroduce certain foods in moderation, especially if they choose better-quality versions, such as slow-fermented sourdough rather than fast-processed white bread.
We provide priority results within 3 working days of the lab receiving your sample, ensuring you can start your journey toward feeling better as soon as possible. Our mission, as part of our story, has always been to make this information accessible and easy to understand.
Is It Just Gluten? Other Common Culprits
While the keyword today is gluten, it is rarely the only factor. The rise in intolerances often involves other common food groups that have undergone similar industrial changes.
- Dairy and Eggs: Changes in cattle feed and pasteurisation methods can affect how we digest milk proteins. Check our guide on dairy and eggs.
- Yeast: The type of yeast used in modern baking is often more aggressive and concentrated than traditional strains. Learn more about yeast intolerance.
- Modern Additives: Thickening agents, emulsifiers, and preservatives in processed foods can irritate the gut lining.
By testing a wide range of 282 ingredients, we help you see the "whole picture" of your dietary reactivity, rather than just focusing on one suspect.
Practical Scenarios: Taking Control
How does this look in real life? Let’s consider a couple of common situations.
The "Healthy" Eater
You eat a diet full of wholemeal bread, pasta, and cereals. You exercise regularly, yet you are struggling with weight gain and feel "puffy" around the middle. By using the Smartblood Method, you might discover that while you thought you were being healthy, the sheer volume of modern wheat and yeast was causing chronic inflammation. A three-month break, guided by your test results, could help reset your metabolism.
The Migraine Sufferer
You have tracked your food for months but can’t find a pattern to your headaches. Because food intolerance reactions are often delayed, you might be reacting to the pizza you ate on Friday night only on Sunday morning. Identifying an IgG trigger through a Food Intolerance Test can help you connect the dots between your diet and migraines or headaches.
The Evidence Base: Why We Do What We Do
We understand that IgG testing is a debated topic in the medical community. Some organisations argue that IgG is simply a marker of exposure, not intolerance. However, we frame our testing as a practical tool for self-discovery.
When used as part of a structured elimination and reintroduction plan, many individuals report significant improvements in their quality of life. We believe in providing the data so you can have better-informed conversations with your GP or a nutritionist. You can read more about the research in our Scientific Studies hub.
Ultimately, our goal is to help you move from feeling "sluggish" to feeling "optimised." Whether you are an athlete looking for fitness optimisation or a parent trying to solve skin problems, understanding your body's unique response to food is a powerful step.
Summary: Key Takeaways
The question of why has gluten intolerance increased does not have a single answer, but rather a collection of factors:
- Shorter Fermentation: Modern "no-time" bread doesn't break down gluten or fructans effectively.
- Increased Exposure: Gluten is now a hidden ingredient in a vast array of processed foods.
- Breeding Changes: Wheat has been modified for strength and yield, changing its protein profile.
- Gut Health: Modern lifestyles may have made our digestive systems more sensitive.
The best approach is always a responsible one. Start with your GP, try a diary and elimination, and if you need more clarity, consider professional testing.
Ready to Remove the Guesswork?
If you are tired of wondering why certain foods make you feel unwell, the Smartblood Food Intolerance Test is here to help. For £179.00, you receive a comprehensive analysis of 282 foods and drinks, delivered via a simple home kit.
Limited Offer: Use code ACTION at checkout for 25% off your test (please check the website for current availability).
Take the first step toward understanding your body today. Order your Smartblood Food Intolerance Test here.
FAQ
1. Is gluten intolerance the same as coeliac disease? No. Coeliac disease is a serious autoimmune condition where the body attacks itself when gluten is consumed, leading to permanent intestinal damage if not managed. Gluten intolerance (or sensitivity) typically involves less severe, though still very uncomfortable, delayed symptoms like bloating and fatigue, and does not involve the same autoimmune mechanism.
2. Why should I see my GP before taking a test? It is vital to rule out serious medical conditions like coeliac disease, Crohn’s disease, or anaemia first. Symptoms of food intolerance often overlap with these conditions. Additionally, if you want to be tested for coeliac disease by the NHS, you must continue eating gluten until the test is completed.
3. Does the Smartblood test detect allergies? No, our test is not an allergy test. It measures IgG antibodies, which are associated with food intolerances and sensitivities. It does not measure IgE antibodies, which are responsible for rapid, potentially severe allergic reactions. If you suspect an allergy, please see an allergist or your GP.
4. Can I reintroduce gluten if my test shows a high reaction? Many people find that after a period of strict elimination (usually 3 months) to allow their system to "calm down," they can slowly reintroduce trigger foods in small amounts. However, this varies by individual, and some people choose to remain gluten-free if they feel significantly better without it. For more details, see our FAQ page.
Medical Disclaimer
The information provided in this article is for educational and informational purposes only and is not intended as medical advice. Always consult your GP or a qualified healthcare professional before making significant changes to your diet or if you have concerns about your health. The Smartblood Food Intolerance Test is not an allergy test and does not diagnose coeliac disease or any other medical condition. If you experience symptoms of a severe allergic reaction, such as swelling of the throat or difficulty breathing, seek urgent medical care (call 999 or go to A&E) immediately.
