Table of Contents
- Introduction
- The History of the "Hidden" Condition
- Better Awareness and Improved Diagnostics
- Modern Wheat and Agricultural Changes
- The State of Our Gut Health
- Distinguishing Between Allergy, Autoimmunity, and Intolerance
- The Smartblood Method: A Responsible Journey
- Why IgG Testing Is a Useful Tool
- Practical Scenarios: Is It Gluten or Something Else?
- Taking Control of Your Health
- Summary: Your Path to Clarity
- FAQ
Introduction
It is a scene played out in supermarkets and restaurants across the UK every day. You are standing in the "Free From" aisle, looking at the ever-expanding range of gluten-free breads, pastas, and biscuits, and you can’t help but wonder: why is everyone suddenly gluten intolerant? A generation ago, gluten was rarely discussed outside of niche health shops. Today, it seems almost everyone has a friend, colleague, or family member who has "gone gluten-free" to manage persistent bloating, fatigue, or skin flare-ups.
This rise in gluten sensitivity can feel like a sudden modern phenomenon, but the reality is more nuanced. At Smartblood, we speak with people every day who are struggling with "mystery symptoms" that they suspect are linked to their diet. They feel sluggish, uncomfortable, and frustrated by the lack of clear answers from standard checks. The question of whether this increase is due to better awareness, changes in how our food is produced, or shifts in our internal biology is central to understanding your own health journey.
In this article, we will explore the historical context of gluten-related issues, the scientific theories behind the modern "surge" in intolerances, and how to distinguish between different types of reactions. Most importantly, we will guide you through a clinically responsible path to finding answers.
Our philosophy at Smartblood is built on the Smartblood Method: we believe in a phased approach that begins with consulting your GP to rule out serious conditions, followed by structured elimination and, if necessary, targeted testing to help you understand your body as a whole.
The History of the "Hidden" Condition
While it might seem like a 21st-century trend, humans have been reacting to grains for thousands of years. The term "celiac" actually originates from the Greek word koeliakos, meaning "abdominal," used by the physician Aretaeus of Cappadocia in the second century AD to describe a chronic digestive affliction.
For centuries, many people likely suffered from what we now recognise as gluten-related disorders without ever knowing the cause. Historically, those with severe gluten reactions—specifically coeliac disease—often suffered from profound malnutrition. Before the link to wheat was discovered in the 1940s by the Dutch paediatrician Dr Willem Dicke, the mortality rate for children with undiagnosed coeliac disease was tragically high.
The "sudden" rise we see today is, in significant part, a success story of modern medicine. We have moved from a time when these conditions were fatal or entirely invisible to an era where we have the diagnostic tools to identify them. However, diagnosis alone doesn’t explain the full picture of why so many people without a formal autoimmune diagnosis still feel significantly better when they avoid wheat and barley.
Better Awareness and Improved Diagnostics
One of the primary reasons it feels like "everyone" is gluten intolerant is simply that we are finally looking for it. Decades ago, if you suffered from chronic IBS and bloating, you might have been told it was "just stress" or something you had to live with.
Today, the medical community and the public are much more attuned to the signs of food-related discomfort. In the UK, the NHS has become more adept at screening for coeliac disease using tTg (tissue transglutaminase) blood tests and endoscopies. As more people are correctly diagnosed with coeliac disease, it naturally raises the profile of gluten as a potential trigger for others who may not have the autoimmune condition but still experience fatigue or digestive distress.
Furthermore, the "Free From" movement has made it socially acceptable to discuss dietary needs. This visibility creates a feedback loop: more people try a gluten-free diet, more people feel better, and more people talk about it, leading to the perception of a sudden "explosion" in cases.
Modern Wheat and Agricultural Changes
Beyond increased awareness, we must look at what has changed in the food itself. The wheat we eat today is not the same wheat our ancestors consumed. Through years of intensive cross-breeding and hybridisation, modern wheat has been designed for higher yields, pest resistance, and better baking qualities.
The Role of Gluten Content
Modern "dwarf" wheat varieties often contain a higher concentration of certain gluten proteins, particularly gliadin. Gluten is what gives bread its "stretch" and "bounce." From a commercial perspective, more gluten is often better for processing and texture. However, our digestive systems may not have evolved quickly enough to keep pace with these concentrated levels of protein. For some, the sheer load of gluten in a standard Western diet—found in everything from morning toast to lunchtime sandwiches and evening pasta—reaches a "tipping point" where the body begins to react.
Processing and Vital Wheat Gluten
It isn't just the wheat grain itself that has changed, but how we use it. Food manufacturers often add "vital wheat gluten" to processed foods to improve texture and shelf life. This means gluten is frequently found in unexpected places, such as sauces, salad dressings, and even processed meats. This cumulative exposure means many of us are consuming far more gluten than previous generations, which may explain why food intolerances are becoming more prevalent.
The State of Our Gut Health
At Smartblood, we believe true well-being comes from understanding the body as a whole. One of the most significant factors in the rise of gluten intolerance is the state of the modern gut microbiome—the trillions of bacteria living in our digestive tract.
The Impact of Lifestyle
Our modern environment is, in many ways, "too clean" for our immune systems, while our diets are often "too processed." The frequent use of antibiotics, the consumption of ultra-processed foods, and high levels of stress can all lead to dysbiosis—an imbalance in gut bacteria.
When the gut microbiome is compromised, the intestinal barrier (often referred to as the "gut lining") can become more permeable. This is sometimes called "leaky gut," though in clinical terms we refer to it as increased intestinal permeability. When this happens, undigested food particles like gluten proteins can cross into the bloodstream, where the immune system may flag them as "invaders," leading to the production of IgG antibodies.
Environment and Chemicals
Some researchers have also pointed toward environmental factors, such as the use of glyphosate (a common herbicide) in modern farming. While the debate continues, some suggest that residues of these chemicals might interfere with gut bacteria or the way we digest proteins, potentially triggering sensitivities in susceptible individuals.
Distinguishing Between Allergy, Autoimmunity, and Intolerance
To understand why you might be reacting to gluten, it is vital to distinguish between three very different conditions. This is the most important step in your health journey and reflects our story of providing clear, responsible information.
1. Coeliac Disease (Autoimmune)
Coeliac disease is an autoimmune condition, not an allergy or a simple intolerance. 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 and can lead to serious long-term health complications if not managed with a strict, lifelong gluten-free diet.
2. Wheat Allergy (IgE-Mediated)
A wheat allergy is a traditional allergy involving IgE antibodies. This is usually a rapid-onset reaction that occurs shortly after eating wheat.
Safety Warning: If you or someone you are with experiences swelling of the lips, face, or throat, difficulty breathing, wheezing, or a sudden collapse after eating, this may be anaphylaxis. You must call 999 or go to A&E immediately. An intolerance test is not appropriate for these symptoms.
3. Non-Coeliac Gluten Sensitivity (Intolerance)
This is what most people are referring to when they talk about "gluten intolerance." People with this condition test negative for coeliac disease and wheat allergy, yet they experience significant symptoms when they eat gluten.
Symptoms of intolerance are often delayed, appearing 24 to 48 hours after consumption. This delay is why many people find it so hard to identify the culprit without help. You might eat a sandwich on Monday and not feel the migraine or the brain fog until Tuesday afternoon.
The Smartblood Method: A Responsible Journey
If you suspect you are part of the rising number of people struggling with gluten, we recommend following a structured, clinically responsible path. Jumping straight into a restrictive diet can sometimes mask underlying issues or make it harder for a GP to diagnose conditions like coeliac disease.
Step 1: Rule Out the Basics with Your GP
Before changing your diet, see your GP. They can run blood tests for coeliac disease, but these only work if you are still eating gluten. They can also rule out other causes for your symptoms, such as thyroid issues, anaemia, or Inflammatory Bowel Disease (IBD). This is a non-negotiable first step.
Step 2: Track and Eliminate
If your medical tests come back clear but you still feel unwell, the next step is self-observation. We recommend using a food and symptom diary. Note down everything you eat and how you feel over the following two days.
You can use our free elimination diet chart to help you track these patterns. If you suspect gluten, try removing it for 2-4 weeks to see if your symptoms improve, then reintroduce it and watch for a reaction.
Step 3: Targeted Testing
If an elimination diet feels overwhelming—perhaps because your symptoms are vague or you suspect multiple triggers like dairy and eggs or yeast—this is where we can help.
The Smartblood Food Intolerance Test provides a "snapshot" of your immune system's IgG response to 282 different foods and drinks. It is not a diagnosis, but a tool to help you prioritise which foods to eliminate first, reducing the guesswork and giving you a structured plan for reintroduction.
Why IgG Testing Is a Useful Tool
There is often debate in the medical community regarding IgG testing. It is important to be clear: IgG testing is not a diagnostic tool for allergies or coeliac disease. Instead, it measures the levels of food-specific IgG antibodies in your blood.
While some argue that these antibodies are simply a sign of exposure to food, many of our customers find that using these results as a guide for a structured elimination diet leads to significant improvements in their quality of life. At Smartblood, we frame our test as a way to "start the conversation" with your body. By identifying which foods are causing a high reactivity (on our 0–5 scale), you can focus your efforts on the most likely triggers.
For more information on the evidence behind this approach, you can explore our Scientific Studies hub, which includes randomised controlled trials investigating the link between food-specific IgG and IBS symptoms.
Practical Scenarios: Is It Gluten or Something Else?
Sometimes, what looks like a gluten intolerance might be something slightly different. Understanding these nuances can save you a lot of frustration.
The FODMAP Connection
Wheat contains fructans, which are a type of fermentable carbohydrate known as a FODMAP. For some people with sensitive guts, it isn't the protein (gluten) they are reacting to, but the sugars (fructans). If you find that you can eat some sourdough bread (where the fermentation process breaks down fructans) but not standard white bread, your issue might be more related to vegetables or fruits that are also high in FODMAPs.
The "Delayed Reaction" Trap
If you suffer from skin problems like eczema or acne, you might not associate it with a pizza you ate two days ago. Intolerances don't always cause stomach ache; they can manifest as inflammation anywhere in the body. This is why a Smartblood Food Intolerance Test is so helpful for those with "mystery symptoms"—it looks for reactions you might otherwise miss.
Cross-Contamination and Hidden Triggers
If you have decided to go gluten-free but aren't feeling better, it could be "hidden" gluten in drinks like beer or barley-based squashes. Or, it could be that gluten isn't your only trigger. Many people who react to gluten and wheat also find they have issues with other staples, which is why a comprehensive analysis of 282 foods can be so illuminating.
Taking Control of Your Health
The feeling that "everyone" is gluten intolerant is a reflection of a world that is finally paying attention to the link between diet and well-being. Whether it is due to modern farming, better testing, or a change in our gut health, the discomfort you feel is real and deserves to be addressed.
You do not have to "just get on with it." By following a phased approach—checking with your GP, using a symptom diary, and considering a Smartblood Food Intolerance Test—you can move from guessing to knowing.
Our test is designed to be simple and accessible. It is a home finger-prick kit that you return to our accredited laboratory. Within three working days of the lab receiving your sample, you will receive a detailed report via email, categorising your reactions and helping you take the first step toward a more comfortable life.
Summary: Your Path to Clarity
The "sudden" rise in gluten intolerance is a complex mix of better medical detection, changes in the way wheat is grown and processed, and the impact of our modern lifestyles on gut health. While it can feel overwhelming to navigate the sea of information, remember that you are in control of your journey.
- Rule out coeliac disease: See your GP first.
- Listen to your body: Use a diary and an elimination approach.
- Get a structured snapshot: If you are still struggling, use testing to guide your dietary changes.
If you are ready to stop guessing and start understanding your body's unique triggers, the Smartblood Food Intolerance Test is available for £179.00. This provides a comprehensive IgG analysis of 282 foods and drinks, helping you to create a targeted plan for better health. Plus, if you're ready to take action today, you can currently use the code ACTION at checkout for a 25% discount (subject to availability on our site).
Don't let mystery symptoms hold you back. Understand your body, optimise your diet, and start feeling like yourself again.
FAQ
Why do I feel better on a gluten-free diet even though my coeliac test was negative?
This is common and is often referred to as Non-Coeliac Gluten Sensitivity (NCGS). It means your body is reacting to gluten (or other components in wheat) through a different pathway than the autoimmune reaction seen in coeliac disease. It may involve delayed IgG antibody responses or sensitivity to fructans (FODMAPs).
Can a food intolerance test diagnose coeliac disease?
No. A food intolerance test, like the one we offer at Smartblood, measures IgG antibodies and is not used to diagnose coeliac disease or IgE-mediated allergies. Coeliac disease must be diagnosed by a GP or gastroenterologist through specific antibody blood tests and, usually, a biopsy.
Is gluten intolerance permanent?
Not necessarily. Unlike coeliac disease, which requires a lifelong strict diet, some food intolerances can improve over time. By following a structured elimination and reintroduction plan, and by focusing on improving your overall gut health, you may find that you can eventually tolerate small amounts of certain foods again.
How quickly will I see results from a Smartblood test?
Once you return your finger-prick sample to our lab, we typically provide your results via email within 3 working days. This speed allows you to start your structured elimination diet almost immediately, moving you closer to finding the answers you've been looking for. For more details on the process, visit our FAQ page.
Medical Disclaimer
The information provided in this article is for informational and educational purposes only and is not intended as medical advice. You should always consult your GP or a qualified healthcare professional before making significant changes to your diet, especially if you have underlying health conditions or are pregnant.
A food intolerance test is not an allergy test and cannot be used to diagnose coeliac disease or IgE-mediated food allergies. If you experience symptoms of a severe allergic reaction, such as swelling of the lips, face, or throat, or difficulty breathing, you must seek urgent medical attention by calling 999 or attending A&E immediately. For any questions about our service, please contact Smartblood.
