Hello,

I am interested in your perspective on gluten and autoimmune diseases. I have often encountered claims that diseases such as thyroid disorders are linked to gluten intolerance.

Gluten can not only potentially be, but indeed often is, the cause of various diseases. However, it is not entirely correct to generalize such situations, as it creates the impression that gluten is the root of all evil, which then leads individuals to make less than ideal dietary choices. For a health problem related to gluten consumption to occur, a spectrum of certain conditions must be met (a set of genetic and epigenetic factors) that are not predictable in individuals. Most of the population is adapted to gluten sources, and this protein does not cause them any problems. The rest are simply "unlucky," and it is a matter of individuality which organ or system in the body will respond with an imbalance (for example, in thyroid function disorders, we know that Hashimoto's thyroiditis occurs more frequently in celiacs).

In general, it holds that:
1. Gluten intake in a healthy individual should not cause any issues,
2. It is preferable to opt for fermented gluten sources (they are easier to digest and impose less of a burden on the immune system),
3. Health complications are not caused by gluten alone, but in combination with other dietary components – this too is individual, but is most commonly presented with long-term excess sugar, a predominance of ultra-processed foods in the diet, and the influence of certain food additives. Altogether, these factors are such a significant burden on the immune system that they lead to the onset of autoimmune reactions.

Themes:  Gluten   Thyroid gland