Is wheat dangerous?

Wheat has faced a lot of criticism lately. Its consumption has dropped, gluten-free diets have surged (to the point where a backlash is emerging), and warnings about the dangers of wheat seem to be everywhere. But what exactly is the problem with wheat? Sure, it's high in carbs and we probably consume too much, but is wheat truly toxic?

The answer depends on who you ask. There's no question that wheat is harmful to those with celiac disease. For individuals with celiac disease, consuming gluten triggers an immune response that attacks the intestinal lining, leading to difficulties in absorbing essential nutrients like calcium and iron, which can negatively impact health. While it's concerning that celiac disease cases have doubled in the last two decades, it still affects only about 1% of the population [source: Aubrey]. Additionally, some people may have allergies to wheat and gluten, much like any other food allergy.

What about the rest of us? The National Foundation for Celiac Awareness reports that around 18 million people in the U.S. experience non-celiac gluten sensitivity, a condition where gluten can trigger symptoms ranging from acid reflux and bloating to asthma and irritable bowel syndrome. However, there’s no clear diagnostic test except for an elimination diet, leading to some debate over whether it’s a true disorder. Despite this, millions of people, both self-diagnosed and otherwise, claim that removing wheat from their diet has alleviated their symptoms.

The most vocal critic of wheat is William Davis, author of the popular book "Wheat Belly." According to Davis, wheat is harmful to everyone, not just those with celiac disease, gluten sensitivity, or allergies. He argues that the real issue is the industrialization of wheat. Beginning in the 1950s, wheat was crossbred for better strength and growth, but Davis contends this also altered the gluten protein and introduced compounds that make wheat difficult to digest. He claims that the gluten protein, gliadin, acts like an opiate, making wheat addictive. According to Davis, the only solution is to eliminate wheat entirely from our diets.

However, some scientists reject Davis' claims. A piece in the University of California's Wellness Letter points out that obesity rates continue to rise even though wheat consumption has decreased, suggesting wheat may not be the sole culprit. The article also notes that there’s insufficient clinical evidence to support the case against modern wheat. While it’s true that refined wheat products are overconsumed, they argue that unrefined wheat is a vital part of a healthy diet — and many who believe they have gluten sensitivity might be unnecessarily restricting their food choices.

Only time — and further research — will determine if the gluten-free trend has a scientific basis or if it’s just another passing diet fad. Meanwhile, plenty of research is underway to explore this pressing topic. Until the results are in, the advice remains: "everything in moderation" is always a wise approach.