Let's start with the basics.

What is gluten?

Gluten is a natural protein present in many wheat products like bread and cereal.In simplest terms, gluten helps maintain the shape of foods by acting as a glue that holds it together.

Celiac disease is an immune reaction to eating gluten; symptoms range from upset stomachs to indigestion and even anemia. Recently, studies show a major spike in the number of people with gluten allergies. Why though? We have been consuming wheat since the middle ages, nearly 8,000 years ago. In fact, wheat is flagged as one of the most important crops in the world, so why suddenly is there a gluten allergy epidemic?

What are possible reasons for the sharp increase in gluten sensitivities?

Today, there are over 300 health conditions related to gluten sensitivity. The number of people with celiac disease is five times higher than in 1974. Scientists say changes in the development of wheat have led to the widespread allergy. The wheat consumed today is different from the wheat that was consumed a thousand or even just 60 years ago.

New techniques to process grain were developed in the late 19th century. Creating massive amounts of refined wheat for a low cost was suddenly embraced. During the new processing of grain, the nutritious components are often separated from where the starchy carbs are contained. Today, high-yield dwarf wheat is most commonly consumed. Although this form of wheat is much more economically feasible, it is not nearly as nutritious because it lacks the minerals it used to provide. Due to the decrease in nutritional value, there is an increase in problematic issues.

Scientists are linking the rise in celiac disease and gluten sensitivities to the growing number of Genetically Modified Organism (GMO) crops. These crops contain high residue levels of toxic chemicals because they are engineered to survive spray applications of weed killer.

How can this allergy be treated?

Unfortunately, there is no treatment for gluten allergies. Doctors often prescribe a "gluten-free diet" as a solution.

Lakeland local, Courtney Hancock, recently decided to try a gluten-free lifestyle and even got her family to join the journey with her.

Hancock said, “There’s really no difference. I eat the exact same thing as everyone else, just the gluten-free version of certain foods.”

She continued to say she doesn’t even have to substitute many foods. One of her favorite foods is pasta and she hasn’t had to stop eating that either! She just switched to eating brown-rice pasta or spaghetti squash instead.

“It tastes exactly the same! I gave my mom some spaghetti squash the other day and she didn’t even realize it wasn’t pasta.”

She began her healthy lifestyle two months ago and has lost 17 lbs. Today, Hancock is a consultant for Arbonne, a company known for pure, safe, and beneficial products.

At this point, the gluten-free lifestyle might be the way to go. It tastes the exact same, but is much better for you. Hancock concluded, "In the beginning of my diet, I was eating things that I thought were healthy, but actually weren't! It's really important to research what you're putting into your body."