Celiac disease is the most persistent and serious form of gluten intolerance. It’s an autoimmune disorder in which antibodies attack the enzyme in your gut that’s responsible for breaking down the protein gluten. Why is there so much more celiac disease now than in the past? The theory is that not only do we eat a lot more carbs than we used to, but on top of that, selective breeding of wheat may have boosted the grain’s gluten levels.
READ MORE: Make Sense of Gluten-Free Foods
