Gluten, a protein complex in grains such as wheat, barley, and rye, has been a fundamental component of human diets for millennia. Known for its unique properties that lend elasticity to dough, making breads and pastas possible, gluten is not just prevalent in obvious foods like pizza and pastries but also hides in many processed products as a binder or thickener.

Katarina Scherf, a professor at the Leibniz Institute for Food Systems Biology at the Technical University of Munich, emphasizes the dual role of gluten: "While it makes wheat ideal for bread-making, it also triggers significant health issues for some." This contradiction underpins much of the concern around gluten, as its widespread use contrasts sharply with the increasing prevalence of gluten-related health problems.

Understanding Gluten Sensitivity and Celiac Disease

The spectrum of gluten intolerance varies significantly, encompassing conditions from wheat allergies, where antibodies like Immunoglobulin E (IgE) are present, to celiac disease, an autoimmune disorder. According to Harvard School of Public Health, wheat allergy symptoms can range from oral itching to potentially life-threatening anaphylaxis. Conversely, celiac disease involves an immune response where gluten intake damages the small intestine, leading to nutrient malabsorption, weight loss, and fatigue.

Celiac disease, which is partially genetic, does not affect all genetically predisposed individuals. This complexity often leads to delayed or missed diagnoses, particularly since symptoms in adults can be atypical and non-gastrointestinal, such as chronic fatigue and malaise.

The Role of Gluten-Free Diets

The gold standard for managing gluten sensitivity remains a strict gluten-free diet. This diet is challenging to maintain, given gluten's prevalence in many processed foods under various guises. Scherf points out the necessity of a well-informed approach to diet management, "Being well-versed in food ingredients is crucial as gluten often lurks in prepared foods."

The increased diagnostic rates and improved awareness have likely contributed to the perceived rise in gluten intolerance cases. For individuals diagnosed with celiac disease or wheat allergy, avoiding gluten can lead to significant symptom relief and intestinal healing.

However, for the general population without any gluten-related disorder, gluten poses no harm. The trend towards gluten-free diets among those without any medical need does not reflect an inherent 'toxicity' of gluten but rather an increased public interest in digestive health and diet management.

In conclusion, while gluten is an integral part of many diets, the increase in gluten sensitivity and celiac disease highlights a significant shift in how we need to approach food allergies and sensitivities. Awareness and education on managing these conditions through diet remain paramount for those affected.