According to Mannone, a significant issue lies in the fact that contemporary wheat varieties are markedly different from their ancestral counterparts. Through extensive crossbreeding, modern wheat now contains 42 pairs of chromosomes rather than the original 14. While this alteration leads to greater yields, it has also made gluten more challenging for humans to digest. When poorly broken down, gluten can disturb gut health by fostering the growth of harmful bacteria, contributing to dysbiosis, and promoting the release of zonulin. This protein can weaken the tight junctions of the intestines, potentially resulting in what is often referred to as “leaky gut.”
For individuals with Celiac Disease, avoiding gluten is crucial. However, Mannone suggests that the general population should also consider reducing gluten intake, especially from modern wheat sources. He recommends opting for more easily digestible alternatives, such as breads made from einkorn (a traditional wheat) or natural sourdough, since the fermentation process helps to partially break down gluten, making it simpler to digest.
2. Low-quality dairy products
Lactose is a type of carbohydrate composed of glucose and galactose. Typically, it is metabolized by the enzyme lactase, which breaks it down to nourish beneficial gut bacteria. However, as many adults age, they can produce insufficient lactase. This can result in difficulties processing lactose, leading to fermentation in the gut and causing intolerance symptoms like digestive discomfort, inflammation, skin issues, migraines, joint discomfort, and more.
Being lactose intolerant does not always necessitate a total elimination of dairy. For example, hard cheeses such as Parmesan, Gouda, or gruyère contain minimal lactose, and lactose-free dairy products tend to be more easily tolerated.
In addition to lactose, dairy contains casein, its primary protein. Certain variants of casein (particularly A1 beta-casein found in hybrid cow breeds) may provoke inflammation, immune responses, and increased gut permeability, while A2 casein—derived from goats, sheep, or traditional cow breeds—is viewed as less harmful.
Moreover, how dairy is sourced is vital. Historically, milk from grass-fed cows was high in omega-3 fatty acids. Unfortunately, modern intensive farming utilizes grain- and soy-based feeds that are high in inflammatory omega-6 fatty acids. Additionally, industrial farming introduces pesticides, antibiotics, hormones, and other contaminants into the milk supply, which can affect human health. Processing methods like pasteurization and UHT also compromise nutrients and transform proteins in ways that might place stress on the gut.
