Global Prevalence and Incidence of Celiac Disease

CW: discussion of disordered eating, eating disorders

Did the word gluten manifest in everyone’s consciousness one day in 2010? Suddenly, grocery stores were filled with gluten-free crackers, cookies, buns, you name it. Everyone went on gluten-free diets or knew someone with a gluten intolerance or sensitivity. For some, it might seem that gluten-related disorders went from 0 to 60 overnight, but those who had lived with these illnesses for decades knew better. In this episode, we delve into the story of gluten intolerance and celiac disease, a story which begins thousands of years ago, not just in the 2010s. We break down why gluten makes some people sick, how scientists finally made the link between grain and pain, and what promising new research is on the horizon for treating gluten-related disorders. Tune in today!

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