Gluten has become one of the most misunderstood dietary villains of the modern age. While public awareness of gluten sensitivity has grown, so too has the confusion. From celebrities swearing off gluten to supermarket shelves bursting with gluten-free options, it’s easy to assume gluten itself is the problem. But is it really that simple?

At Nurtura Health, we like to look a little deeper—because the truth behind gluten-related symptoms is far more complex than just what’s in your sandwich.

The Real Issue: It’s Not Just the Gluten

Modern wheat is far removed from the humble grain once praised in ancient texts. Thanks to agricultural innovation and industrial food processing, today’s wheat contains new compounds and proteins that simply didn’t exist in traditional strains.

Some key issues include:

• Intensive processing: Grain is now often refined, stripped of fibre, and recombined with inflammatory additives like sugar, fats, and salt.
• Vital gluten: This concentrated form of gluten is added back into foods to improve texture, but it no longer contains the natural compounds that reduce gluten’s inflammatory effects.
• Modern baking practices: Techniques like high-speed kneading and quick-rise yeasts reduce fermentation time, meaning the gluten doesn’t get broken down as it once did.

Together, these practices may help explain why gluten is now triggering symptoms in more people than ever before.

A Hidden Offender: Wheat Lectins and Gut Permeability

Hybridisation of wheat has introduced other compounds into our diet, such as wheat germ agglutinins (WGAs). These lectins are known to increase intestinal permeability—or what many refer to as “leaky gut”. This allows unwanted substances, including undigested food particles and toxins, to cross into the bloodstream, sparking an immune response.

In fact, researchers are now exploring lectins as a tool for drug delivery—proof of just how effectively they can alter the gut lining. But when consumed as part of a daily diet, these changes may contribute to chronic gut inflammation and autoimmune symptoms.

Glyphosate: The Chemical We Didn’t Bargain For

One of the most concerning modern developments is the use of glyphosate (commonly known as RoundUp®) on wheat crops. Sprayed just before harvest to speed up drying, glyphosate residues remain on the grain and enter the food chain. Beyond being a suspected human toxin, glyphosate disrupts the gut microbiome, targeting beneficial bacteria, and paving the way for gut imbalances.

This microbiome disruption contributes to symptoms often blamed on gluten but may, in fact, be caused by glyphosate exposure and poor microbial diversity.

Can We Hack Our Microbiome to Tolerate Gluten?

A growing body of research suggests that probiotics may offer hope. Certain strains of beneficial bacteria can help break down gluten and reduce its allergenic potential. This has even led some food manufacturers to add probiotics to gluten-containing products in an effort to make them more tolerable.

Interestingly, infants with a genetic predisposition to coeliac disease may struggle to develop a healthy gut microbiome from birth—highlighting just how important early gut health is in managing gluten-related issues later in life.

Are FODMAPs the Real Problem?

Not everyone who experiences bloating or gut discomfort after eating wheat is reacting to gluten. A groundbreaking study by Australian researchers revealed that the real trigger for many people is FODMAPs—a group of fermentable carbohydrates found in wheat and other foods. When participants were challenged with gluten alone, only a small percentage (around 8%) reacted.

This suggests that many who believe they’re gluten-sensitive may actually be FODMAP-sensitive instead, and cutting gluten is merely a roundabout way of avoiding the real culprits.

What Can You Do?

At Nurtura Health, we understand that gluten-related symptoms can be frustrating—but cutting gluten entirely isn’t always the only or best answer. Here are a few practical steps to consider:

• Choose organic, wholefoods wherever possible to reduce exposure to glyphosate and other chemicals.
• Introduce a targeted probiotic, especially strains known to support gluten digestion and improve gut integrity.
• Colon Therapy. Many clients have found the positive effects gained go beyond relief from their digestive and bowel issues and regularly comment have more energy; feeling mentally clearer; having fewer headaches, clearer skin and less inflammation.
• Consider testing for gut dysbiosis or inflammation to uncover hidden imbalances.

The rise in gluten-related conditions isn’t simply a matter of eating the wrong bread—it’s the result of decades of food industrialisation, changes in wheat genetics, overuse of chemicals, and microbiome disruption. Understanding the broader picture allows us to make more informed, individualised choices. Make an appointment today!