Can Genetically Engineered Foods Trigger Gluten Sensitivity?
Gluten sensitivity or intolerance is a growing epidemic in the U.S. and, increasingly, worldwide. Celiac sprue is a more specific disorder, characterized by gluten intolerance along with autoantibodies to the protein, transglutaminase, which builds crosslinks in undigested fragments of gliadin, a major constituent of gluten. The autoantibodies are produced as an immune response to undegraded fragments of proteins in gluten. A remarkable set of symptoms develop over time in association with celiac disease, including weight loss, diarrhea, chronic fatigue, neurological disorders, anemia, nausea, skin rashes, depression, and nutrient deficiencies.
Usually, but not always, a strict gluten-free diet can alleviate many of the symptoms. A key associated pathology is an inflammatory response in the upper small intestine, leading to villous atrophy, a flattening of the microvilli which impairs their ability to function in their important role in absorbing nutrients.
See this article for more on Gluten Sensitivity