What are the causes of gluten sensitivity?

The South Beach Diet Gluten Solution author Arthur Agatston, M.D., describes how food processing techniques, such as decreased fermentation of yeast, over the years have added hidden sources of gluten to our diets.

[Transcript]

[What are the causes of gluten sensitivity]

[Doctor speaking on gluten sensitivity]

[Speaker 1]
The reason why there's an epidemic today, of gluten problems, everybody says, "Well, gluten's been around forever." Bread has been around forever. But what's different is, we bake bread differently. We don't ferment it first. We use quick-rise yeast. And the fermentation helped to pre-digest the gluten. So we're getting more gluten because of the way we bake. Also, gluten has been separated from the starch in wheat, and added to increase protein. And also, because it's viscous. It adds thickness to soy sauce, to tomato sauces. It's even in toothpaste and lipstick and a lot of pills. So our gluten is ubiquitous. And we're getting it a lot more in our diet in generally, often from hidden sources. And then because of all the processed carbohydrates we're taking, the white flour, it's also concentrating the gluten. All the over-the-counter pain relievers, they can injure our small intestines, and also hurt some of those friendly bacteria, all of which makes the poorly-digested gluten a bigger problem today.

[Baptist Health South Florida]

[End Transcript]

[eyeonit]

Agree. There is no rise in gluten intolerance or celiac in Europe. We were taught for the first rise to take 12 hours. Baking the bread supply for the family was a 2 day affair.. Now, watching baking shows, they only go 2 or 3.
I dont think it's the only reason but yeast takes 12 hours to break down the gluten.
Just saying.

[patricemarie]

Bad news! Swamp of undigested hell. The perfect word ... like white bread, .... Gluten is ubiquitious! ....