Why is there such an epidemic of people wanting gluten free foods? It’s a question that’s bugged me for a while and I wanted well researched, science based answers from an expert in digestive system disorders. Clarice Hebblethwaite of Digestive Health Services in Christchurch, New Zealand is just such an expert so I was thrilled to be able to chat with her last week and get her four key reasons for society’s escalating digestive problems.

1 The way we make bread

“We no longer slowly ferment foods such as bread before we eat them,” Clarice starts off. “Our modern bread making methods, in the interests of reduced labour costs and increased production, mean that it can take just 14 minutes from mixing to second proving!” I think about my favourite bread recipe that requires me to put the dough in the fridge overnight, then next morning, punch it, shape it and allow it to rise for another two hours. That gives the dough at least 12 hours to slowly ferment. Clarice continues: “Fermentation (before you eat the food) increases lactic acid production which makes the carbohydrate in the food more digestible. If bread isn’t properly fermented before we eat it then that fermentation happens after we’ve eaten it.” I imagine the bubbling beige mass when I mix yeast with sugar and water. No wonder some people’s tummy’s bloat, grumble and cause all sorts of embarrassing and painful problems.

2 Modern wheat is higher in gluten

In the mid-1980’s New Zealand started importing Australian wheat to make bread. At exactly the same time there was an exponential rise in cases of coeliac disease in New Zealand. Why? Most likely because the Aussie wheat had more gluten. Nowadays, Kiwi wheat farmers are paid more to grow high gluten wheat so there is likely little difference between the two countries. I’ve been quite happy eating Aussie wheat because it contains more selenium than NZ wheat. But if wheat doesn’t agree with your digestive system, just two Brazil nuts a day will give you all the selenium you need.

3 Modern wheat is higher in fructans

“Fructans, inulin, FOS (fructo-oligo-saccharides) are all poorly absorbed, highly fermentable carbohydrates,” says Clarice. “Combine them with the bacteria in the gut and you have a lovely brewery!” Some people who react badly to wheat bread find they can eat bread made with spelt flour because, even though it is a type of wheat, it has much lower levels of gluten and fructans. “Onions, garlic and pasta are high in fructans which is why some people who have adopted a more Mediterranean style diet are suffering more tummy problems,” says Clarice. Also the rise in prebiotics – which act as a food for probiotic bacteria – may also contribute to the problem. Inulin, for example, is a prebiotic added to some baby formulas, yoghurts and other health foods such as Annie’s Fibre Sweet. It’s a good thing for helping bacteria to do their job, except that as part of their job they do a lot of fermenting – which means lots of gas and gurgling! Food manufacturers also use fructose instead of sugar (sucrose) in foods such as ‘lite’ yoghurts and vitamin waters. It means we eat less sugar but for sensitive people it may cause problems.

4 We are taking more antibiotics

Antibiotics change the gut flora and can create a hyper-sensitive gut. “Studies have found that as many as one in ten people who take antibiotics may experience uncomfortable gut changes such as bloating, abdominal cramps or a change in bowel movements,” says Clarice. “If a person has a genetic predisposition to digestive problems he or she is more likely to develop it after taking antibiotics.” I think about my son currently taking antibiotics and ask Clarice what we can do about it. “Take a good probiotic that has at least one billion colony forming units per dose and is a strain that’s beneficial to humans and proven to improve the specific health concern,” she says. “And give yourself – and your gastro-intestinal system – time to recover after an illness.” I wonder how many of us allow ourselves to properly rest after an illness. The word ‘convalesce’ (which means to rest and recover after an illness) sounds so old fashioned, probably because the practice is – to our detriment!

Digestive problems and allergy are often mixed up together and I love Clarice’s final word about it: “Children in the country have far less allergy compared to city kids, probably because they are in a less hygienic environment. It’s been estimated that they consume about a teaspoon of dirt a day! If the environment is too hygienic the gut bacteria aren’t stimulated to grow.” So don’t stress if your home isn’t perfectly clean or the kids play in the mud and dust. It may be the best thing for their health!

Research article : Fructans [Adobe pdf file - you'll need Adobe Reader to view]

My gluten free orange almond cake recipe