Celiac PLANdemic

An estimated 0.5–1% of people in the United States and Europe have Celiac Disease and the trend is rising so fast that this figure could well be around 5% in a few years.

It’s not that people are suddenly becoming gluten intolerant, but that contaminants were laced with gluten in trace amounts, for years, until the overloaded immune system said “stop!”.  

Proteins make up 7–22% of wheat’s dry weight. Gluten a large family of proteins, accounts for up to 80% of the total protein content.

Einkorn, an ancient wheat variety, causes weaker reactions than other varieties.

One study indicates that, in some people, the symptoms of wheat sensitivity may be triggered by substances other than gluten.

Although FODMAPs — which are found in wheat — make symptoms worse, they are not considered the underlying cause of Irritable bowel syndrome (IBS). 1

Over 30 individual wheat proteins have been identified as causing IgE-related sensitization to wheat-based foods including gluten proteins (Gilissen et al., 2014; Tatham & Shewry, 2008).

“Wheat amylase-trypsin inhibitors (ATIs) are a family of water-soluble proteins with low molecular weight and account for about 2–4% of total wheat protein. Four groups of ATIs have been identified: three groups of alpha-amylase inhibitors are classified according to their degree of aggregation—monomeric (WMAI), homodimeric (WDAI) and heterotetrameric forms (WTAI)—and one group of trypsin.” 2

“Vital gluten isolated by commercial starch/gluten fractionation is known to contain other proteins, which may be bound or entrapped. The presence of these proteins may reflect the interactions of the proteins in the dough. For example, Kobrehel et al. (1988) reported that forms of ATIs were noncovalently associated with glutenin (which they called durum-wheat sulfur-rich glutenin, DSG)” 3

“The ATIs are the most abundant group of water-soluble (albumin) proteins in wheat, accounting for 2%–4% of the total grain proteins (Dupont et al., 2011)… the total number of ATIs present in single genotypes has been reported to range up to 19 (Altenbach et al., 2011).

Interest in ATIs has increased dramatically over the last decade and they are currently the most active topic in cereal research. This is because of their role in triggering adverse responses in humans, including the three major types: allergy, celiac disease (CD), and noncoeliac wheat sensitivity (NCWS).

it has been suggested that ATIs also play a role in eliciting an innate immune response (Junker et al., 2012).

ATIs are only one of many types of wheat grain proteins ... These include lectins, nsLTPs, ribosome-inhibiting proteins (RIPs, which are related to castor bean ricin), thionins, defensins, proteins related to the sweet protein thaumatin, and several families of protease inhibitors, including the bifunctional wheat amylase-subtilisin inhibitor (BASI) (see reviews by Brijs et al., 2009; Shewry & Lucas, 1997; Shewry et al., 2009).

The three conditions discussed all appear to be immune-mediated but affect different components of the immune system: immunoglobulin E (IgE)-mediated allergy, T-cell-mediated autoimmunity, and (possibly) the innate immune system for NCWS.

Wheat gluten proteins are clearly implicated in two of these conditions, allergy and coeliac disease, and epitopes have been identified in the glutamine-rich repetitive domains of the proteins (reviewed by Scherf et al., 2016). However, there is no evidence that the two conditions are triggered by the same epitopes.

ATIs have been implicated in triggering all three reactions but in this case, we know little about the mechanisms or the structural features of ATIs that determine their activity. For example, does the fact that ATIs but not the closely related TIs (as far as we know) trigger NCWS imply that the amylase-inhibitory domain/site is a key feature? If this is the case it is important to determine whether other inhibitors of α-amylase also exhibit activity.” 4

“Wheat starch is made from the same grain as wheat flour, it just goes through extra processing. This means that people who are intolerant or allergic to wheat – even if they are not sensitive to gluten – could have a negative reaction.

Celiac disease is an autoimmune disease triggered by gluten. When a person with celiac disease eats gluten, their immune system launches an attack against what it perceives as a foreign invader and, in the process, accidentally damages healthy intestinal tissue as well. A wheat allergy is an immune response as well, but the reaction is different – it causes nausea, vomiting, hives, coughing, headaches, and swelling of the throat. For a person with a wheat allergy, consuming wheat could lead to a fatal anaphylactic reaction.” 5

Celiac disease is a severe immune response triggered by tainted vaccines and the use of Glyphosate, Atrazine and other chemicals, especially in GMO agriculture, designed and promoted by the masons, especially under Rockefeller funding of the self-called “green revolution”.

Is Jesus in a consecrated gluten-free host?

Even after consecration, there’s no Eucharist in 100% gluten free hosts because the essence of the substance to be consecrated must be bread, and gluten is an essential part of bread.

In 1995, the Congregation for the Doctrine of the Faith under Cardinal Joseph Ratzinger, clarified the doctrine about gluten with a letter to all Episcopal Conferences:

1) “Special hosts "quibus glutinum ablatum est" [that are gluten-free] are invalid matter for the celebration of the Eucharist.

2) Low-gluten hosts are valid matter, provided that they contain the amount of gluten sufficient to obtain the confection of bread, that there is no addition of foreign materials and that the procedure for making such hosts is not such as to alter the nature of the substance of the bread.

Given the centrality of the celebration of the Eucharist in the life of the priest, candidates for the priesthood who are affected by celiac disease or suffer from alcoholism or similar conditions may not be admitted to holy orders.” 6

All that was confirmed again in 2003, except the latter norm, which was eased:

Given the centrality of the celebration of the Eucharist in the life of a priest, one must proceed with great caution before admitting to Holy Orders those candidates unable to ingest gluten or alcohol without serious harm. 7

Also, the letter added an explicit support for low gluten hosts:

Attention should be paid to medical advances in the area of celiac disease and alcoholism, and encouragement given to the production of hosts with a minimal amount of gluten and of unaltered mustum.

In 2017, the Congregation for Divine Worship under Cardinal Robert Sarah accepted GMO wheat.8

In 2017, Cardinal Sarah issued a similar letter9 for the Bishops, reminding the previous points.

“Low-gluten” hosts could be still invalid matter

Gluten normally gives bread its agglutination (binding), structure, elasticity and chewiness. Low-gluten hosts are valid matter, provided that they have enough gluten to make bread:

• without the use of procedures that would alter the nature of bread
• without adding substances, for example:
  hydrocolloids/binders: xanthan, guar or locust bean gum, psyllium husk, agar, chia, flaxseed meal, pectin, gelatin or collagen
  starches: tapioca, potato, corn, arrowroot
  proteins: egg, milk/whey, chickpea, soy, etc.

Gluten-free doesn’t mean free of gluten

The Codex Alimentarius (a global food safety standard backed by the WHO and FAO) adopted 20 parts per million (ppm) as the gluten-free threshold for gluten free label, which was followed by the FDA (USA), EFSA (Europe), Health Canada, and many other countries.

Why 20 ppm?

Research showed that most people with celiac disease (an autoimmune reaction to gluten) can tolerate less than 10–50 mg of gluten per day without damage.
At 20 ppm or 500 g (half a kilo) of food labeled “gluten-free”, it means an intake of 10 mg of gluten, within the safe daily limit for most people with celiac disease.
On the other hand, testing methods used to detect gluten (like ELISA tests) are accurate and reliable down to 20 ppm, if the norm was more strict, below 20 ppm, the tests become less consistent and more expensive.

 
Why not 0 ppm?

Cross-contamination happens during farming, transport, or processing.
Current tests can't reliably detect gluten at 0 ppm.
Setting the limit too low would eliminate too many safe foods and make gluten-free food harder and more expensive to produce.

What is the chance of a low-gluten host, not having gluten at all?

20 ppm = 20 milligrams of gluten per kilogram of food. It's a tiny amount — like a grain of sand in a slice of bread.

A standard Catholic Eucharistic host, or communion wafer, typically weighs around 0.25 to 0.3 grams (300 mg).

If 1,000,000 parts = 1 kg = 1,000,000 mg, then 20 ppm = 20 mg of gluten per 1,000,000 mg of flour.

20 mg/1,?000,?000 mg×300 mg/host=0.006 mg/host of gluten. So, each host could contain 0.006 mg of gluten on average.

Yet, because of the concept of ppm, this gluten isn’t divisible in less than 1 mg / host.

An easier way to understand it is this analogy. Imagine a city of 1 million people, which is divided in blocks of 300 people: 1,000,000 / 300 = 3333 blocks (hosts).

What is the chance that a block gets 1 of the 20 randomly scattered essential inhabitants, for example, Priests?

20 / 3333 = 0.006 = 0.6% (less than 1 in a 100). You’d need to walk 167 blocks (1/0.006) just to find the lucky block which got one of the 20 Priests.

What is the chance of a block not getting a Priest? 1 - 0.6% = 99.40% (almost certainty!)

Now the Priest is a gluten particle. You’d only find 1 host with gluten, every 167 hosts: a 0.6% chance . It’s like communicating 167 hosts just to find the lucky one which got gluten.

Conclusion: every 167 celiac communicants, only one would really communicate Jesus’ Body, Blood, Sould and Divinity, while 166 communicants would be cheated and left with a sprititual communion, all because of a missing tiny particle of gluten!

Corroboration through ChatGPT4

Even though the 20 ppm gluten-free standard allows trace gluten, most individual hosts won’t have any gluten at all. That’s because gluten is so diluted that many small portions (like a communion host) will likely escape any trace of it — purely by chance.

Using probability theory, gives the same result: 99.40%

Parameters:

Total population size: 1,000,000

Gluten parts (successes): 20

Sample size (host): 300

Want 0 gluten parts in sample

Or with a biomial approach:

p = 20 / 1000,000

n=300 (number of “particles” sampled)

 
99.4% chance of zero gluten, assuming perfect mixing. 10

Gluten is not evenly distributed

It’s even worse, because gluten particles are not randomly distributed (perfectly mixed) because, gluten tends to agglutinize (no wonder!).

Uneven residual gluten profiles (patches of gluten) in the flour mean a non-uniform distribution resulting from:

Mechanical separation aggregates gluten unevenly (physical treatments causes gluten to clump): “shearing initially leads to flow-induced local aggregation of gluten”11
Heat and microwave treatments alter gluten solubility: “the treatments affected glutenin and gliadin profiles”12
Superheated steam protein polymerization and clumping (denaturation and protein aggregation in discrete areas means insoluble gluten fragments unevenly distributed throughout the flour):“SST promoted polymerization … via cross-linking of disulfide (SS) bonds … increased intermolecular β-sheets … ” 13

Due to aggregation, cross-linking, differential solubility, and heterogenous structural rearrangements, residual gluten tends to form localized patches or bonded aggregates. Small sample testing might miss gluten-rich pockets, and individuals sensitive to gluten could encounter hot spots in supposedly low-gluten flour: that is an explanation of why certified gluten-free products can still show contamination up to hundreds of ppm—indicating uneven presence.14

In sum, "de-glutenization" processes do not guarantee a homogeneously low gluten content. Instead, residual gluten tends to concentrate in aggregated clumps or chemically resistant forms, unevenly distributed in the flour matrix.15 Even low-ppm “gluten-free” flours can have localized gluten clusters.

This is called a clustered distribution, and behaves more like a Poisson or Bernoulli process with “gluten pockets”.

We get the similar results even if we assume:

- 25% of the flour (250,000 mg) contains 4 gluten clumps per 50,000 mg (20 clumps total) and the rest of the flour 75% (750,000 mg) is completely gluten-free: 99.41%

- 50% of the flour (500,000 mg) contains 2 gluten clumps per 50,000 mg (20 clumps total) and the rest of the flour 50% (500,000 mg) is completely gluten-free: 99.40%

Yet, the risk is more concentrated. 16

Other ingredients

When you add water or other ingredients, the final host is heavier than just flour alone.

If the flour is only part of the total weight of the communion host, and other ingredients like water dilute it, then the effective gluten concentration per host is even lower than the 20 ppm in the flour.

For example, if we assume that theA 300 mg host is made from 2 parts flour, 1 part water by mass, then it’s 200 mg flour + 100 mg water.

200 mg flour × 20 mg gluten / 1,000,000 mg flour =0.004 mg gluten max

That’s 33% less gluten than if the full host were flour (0.006 mg at 300 mg wafer).

The chance of encountering a gluten clump is even lower, because:

The wafer includes fewer mg of flour
The gluten clumps exist only in the flour portion
So, in any clumped distribution model, the wafer now samples fewer mg from the gluten “landscape”, lowering exposure probability.

Using Poisson approximation, the probability of no-gluten goes up to 99.6% or worse.17

Should gluten-free hosts be banned?

It’s important to ease communion for the celiacs. For example, a celiac communicant sits where they can be near the front of the Communion line to receive the Precious Blood before wheat particles from other communicants get into the chalice.18

A second chalice should be provided without the fermentum (piece of the host): “So sometimes I'd just receive anyway from the cup with (the fermentum) and sometimes I'd make a spiritual communion instead.” 19

Conclusion

This means that out of 1000 communions with low-gluten hosts, only 4 people could actually be communicating the physical Body of Christ.

In some cases, it might be even worse, due to over-zealous gluten-killing manufacturers:

In 2004 Dr. Alessio Fasano, at the time director of the the Center for Celiac Research at the University of Maryland*, maintained that the amount of gluten contained in one of the Benedictine Sisters’ low-gluten altar breads (tested at < .01 percent) was so minute that someone diagnosed with Celiac Sprue Disease would have to consume 270 wafers daily in order to reach the danger point. A test done in 2016 indicated the gluten content was even more minimal - less than .001 percent.20

Cavanagh produced hosts with 7 ppm instead of 20 ppm used for this article’s analysis.21

Despite God would provide the graces of a spiritual communion to those using low-gluten hosts which are actually non-gluten ones, the Church shouldn’t be playing roulette with transubstantiation and people’s expectation.

Also, those with celiac disease wouldn't be gaining plenary indulgences because the Enchiridion requires 1 sacramental communion per indulgence.

The Pope should replace the requirement of sacramental for spiritual communion to gain a plenary indulgence, at least for those with celiac disease or those with “grave incomodo” (difficult circumstances) for not being able to communicate (e.g. bedridden). This was gravely overlooked during the lockdowns, when the Church denied sacramental communion for no valid reason22, while not correcting the Enchiridion.

Also, there’s a problem with celiac Priests communicating with low-gluten hosts which are actually zero gluten: he is acting “in the person of Christ” yet he is not partaking in the full Eucharistic accidents.

If the celebrating Priest communicates without the bread, would the consecration be valid? Yes, but what about the case if he celebrates the Mass alone, which was forbidden by the Vatican?

If hosts are provided by parishioner, nobody controls gluten content.

If pyx belongs to parishioner: nobody controls for the Eucharistic crumbs.

There’s another related issue. Considering the prior express acceptance of GMOs, it would be a better to recommend organic flour, when available, and if available, not whole wheat, because the host shall be immaculate-white instead of brownish.

Whore science v. pure science

It’s amazing that with so many scientists advising the Church, none advised against low-gluten hosts, in the Pontifical Academy of Sciences, the Society of Catholic Scientists, the Internatinal Federation of Associations of Catholic Doctors (Fédération Internationale des Associations de Médecins Catholiques), the Pontifical Academy for Life, the Pontifical Universities and Institutes, Catholic hospitals, universities and organizations, etc. Yet, it shouldn’t be surprising, since all of those institutions miserably failed to properly advise the Church about:

- the lockdowns being more lethal than COVID and a covert religious persecution

- the civil authorities censoring and prosecuting 30+ safe and effective COVID cures

- the haccines designed to murder, maim, infertilize and reduce the population

- the WHO International Health Regultions and Pandemic Accord, being a threat to global health, just as COVID response was

- the manufactured climate change (warming, storms, floods, “wild”fires) to push for unscientific decarbonization thus increasing tyranny, poverty and hunger

- the unscientific concepts of renewable/green energy, costing trillions and poverty

- the Electric Vehicles being more harming to the environment, economy and health (cancer) than combustion vehicles

- the masonic control of the UN administration and all related agencies and funds

- the masonic creation of “currency” out of thin air, thus corrupting everything and rigging markets, crisis and elections

- the masonic plan for a satanic global tyranny through a huge financial crisis and a cyber-attack

- etc.

Our Protestant and Orthodox brothers seem more aware/awakened of those facts. The Catholic Church has become a laughing stock, especially because Catholic authorities refused and still refuse to listen to the faithful. Proof? the synodal way, where almost all important suggestions for improvement (like the topic of this article) were ditched: there was only room for preconceived results, with heavy censorship and manipulation from above of the many ideas that could really change the Church for better.

We are the Chruch.

We get what we pray for.

We get the Church we deserve.

Little prayer for the authorities, little authorities.

Great prayer, great authorities.

Please pray and share this article!

Footnotes

1https://www.healthline.com/nutrition/foods/wheat
2Simonetti, E., Bosi, S., Negri, L., & Dinelli, G. (2022). Amylase Trypsin Inhibitors (ATIs) in a Selection of Ancient and Modern Wheat: Effect of Genotype and Growing Environment on Inhibitory Activities. Plants (Basel, Switzerland), 11(23), 3268. https://doi.org/10.3390/plants11233268
3Shewry P. (2023). Wheat grain proteins: Past, present, and future. Cereal chemistry, 100(1), 9–22. https://doi.org/10.1002/cche.10585
4Shewry P. (2023). Wheat grain proteins: Past, present, and future. Cereal chemistry, 100(1), 9–22. https://doi.org/10.1002/cche.10585
5https://www.schaer.com/en-us/a/gluten-free-wheat-starch
6CONGREGATION FOR THE DOCTRINE OF THE FAITH. Letter to all Presidents of the Episcopal Conferences concerning the use of low-gluten altar breads and mustum as matter for the celebration of the Eucharist. Prot. N. 89/78. Vatican City, 19 June 1995

https://www.vatican.va/roman_curia/congregations/cfaith/documents/rc_con_cfaith_doc_19950619_pane-senza-glutine_en.html

Lettera ai Presidenti delle Conferenze Episcopali, 19 June 1995, in Notitiae 31, 1995, 608-610.

https://www.vatican.va/roman_curia/congregations/cfaith/documents/rc_con_cfaith_doc_19950619_pane-senza-glutine_it.html

https://www.vatican.va/roman_curia/congregations/cfaith/documents/rc_con_cfaith_doc_19950619_pane-senza-glutine_sp.html

Cf.Congregation for the Doctrine of the Faith, Rescriptum, 15 December 1980, in Leges Ecclesiae, 6/4819, 8095-8096; De celebrantis communione, 29 October 1982, in AAS 74, 1982, 1298-1299
7http://www.vatican.va/roman_curia/congregations/cfaith/documents/rc_con_cfaith_doc_20030724_pane-senza-glutine_en.html
8Letter to the Prefect of the Congregation for Divine Worship and the Discipline of the Sacraments, 9 December 2013, Prot. N. 89/78 – 44897
9https://www.vatican.va/roman_curia/congregations/ccdds/documents/rc_con_ccdds_doc_20170615_lettera-su-pane-vino-eucaristia_en.html
10https://chatgpt.com/s/t_686c0fd248a481918571d5c269e13694 7 Jul 2025
11Peighambardoust SH, van der Goo AJ, Hamer RJ, Boom R. Process for the separation of gluten and starch, Jan 2007, ResearchGate https://www.researchgate.net/publication/40111637_Process_for_the_separation_of_gluten_and_starch
12Mattioni, B., Tilley, M., Scheuer, P. M., Paulino, N., Yucel, U., Wang, D., & de Francisco, A. (2024). Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity. Foods (Basel, Switzerland), 13(19), 3145. https://doi.org/10.3390/foods13193145 https://www.researchgate.net/publication/384585138_Flour_Treatments_Affect_Gluten_Protein_Extractability_Secondary_Structure_and_Antibody_Reactivity
13Yongshuai Ma, Tingting Hong, Yisheng Chen, et al. The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment, Food Control, Volume 137, 2022, 108924, ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2022.108924 https://www.researchgate.net/publication/358956320_The_conformational_rearrangement_and_microscopic_properties_of_wheat_gluten_following_superheated_steam_treatment

Ma, Y., Sang, S., Xu, J., & Xu, X. (2023). Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration. Food Structure, 36, Article 100319. https://doi.org/10.1016/j.foostr.2023.100319

Taylor, J. et?al. (2021). Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten. Food Hydrocolloids. https://doi.org/10.1016/j.foostr.2023.100319
14Wieser, H., Segura, V., Ruiz-Carnicer, Á., Sousa, C., & Comino, I. (2021). Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review. Nutrients, 13(7), 2244. https://doi.org/10.3390/nu13072244
15Density of  Flour, wheat  g mm3 = 0.00059 g/mm³ Density = weight ÷ volume

0.01 gr/mm³ (grain per cubic milimiter)

https://www.aqua-calc.com/page/density-table/substance/flour-coma-and-blank-wheat

According to laser diffraction analysis, 89-98% of the flour particle were distributed within the size ranges 10-41 μm and 41-300 μm, and 2-11% of the particles were distributed within the size range < 10 μm.

https://www.sciencedirect.com/science/article/abs/pii/S0733521084710587

the particle size of flour grains typically ranges from about 10 to 100 micrometers in diameter.

https://www.quora.com/How-many-specks-of-flour-are-there-in-an-average-1kg-packet
16https://chatgpt.com/share/686c89de-75fc-800b-b806-3c6da8e46820
17https://chatgpt.com/share/686c89de-75fc-800b-b806-3c6da8e46820
18https://altarbreadsbspa.com/low-gluten-use-storage/
19https://www.catholicnewsagency.com/news/36393/gluten-and-communion-whats-a-celiac-to-do
20https://www.benedictinesisters.org/articledetail.php?id=434&start=0&status=1&m_year=2017
2129 Apr 2021 PRODUCT: CAVANAGH GLUTEN FREE STARCH. PACKAGE: IN SEALED PACKAGE. LOT/BATCH #: ZIPLOCK OF WHITE WAFERS

ANALYTE . ALLERGEN GLUTEN. RESULT UNITS. 7.0 ppm

METHOD REFERENCE. AOAC 2012.01 ELISA (R-BIOPHARM RIDASCREEN) FDA EAM 4.7
22https://www.catholic365.com/article/26128/apologies-from-your-church.html