The data obtained in this pilot study supports the hypothesis that gluten elicits its harmful effect, throughout an IL15 innate immune response, on all individuals.
The primary difference between the two groups is that the celiac disease patients experienced both an innate and an adaptive immune response to the gliadin, whereas the non-celiacs experienced only the innate response.
…(wheat) has been demonstrated to be toxic to both non-celiacs and celiacs.
In other words, rather than look up the adverse gut responses associated with wheat, and particularly, wheat gliadin, as being a rare genetically-based aberration, we may want to reconsider the common, culturally reinforced view that wheat is an intrinsically healthy food that only an ‘abnormal’ subset of the human population has an ‘unhealthy’ response to. To the contrary, perhaps the immunoreactive effects that wheat gliadin induces indicates that we have a human species-specific intolerance to this ‘food,’ and that rather than look at these adverse effects as being ‘unhealthy reactions to a healthy food,’ perhaps we should look at them as ‘healthy reactions to an intrinsically unhealthy (or metabolically incompatible) food.’
Ultimately, intestinal damage is only the tip of the so-called “celiac” or “non-celiac gluten sensitivity” icebergs.