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Gluten, Brains & Autism

My quest to explore what to eat and what to avoid in Autism Spectrum Disorder has enlightened me to look at our everyday food with a new lens. Wheat — the golden child of Indian kitchens — is on our plates from mouth-watering parathas to rotis and naans. But behind the comfort of our daily chapati lies a hidden disruptor: ‘Gluten’.

As I dug deeper into how food affects the brain, especially in children with autism, I stumbled upon a surprising twist: gluten — the very essence of wheat — might be doing more harm than good. Gluten, the Latin word meaning ‘glue’, is a protein composite (made of glutenins & gliadins) that holds flour together.

How does eating wheat rotis affect our brain? Research suggests a fascinating, sometimes concerning, relationship between our gut and brain. In case of gluten, its sticky attribute leaves a pasty residue in our gut, which triggers an immune response. The resultant inflammation in the gut potentially leads to the release of cytokines, a brain enemy (when in excess) leads to further impairment in our cognitive function.

Research is exploring potential links between gluten sensitivity and conditions like autism. A 2013 study in Nutritional Neuroscience found that children with ASD often show heightened immune responses to gluten. Research also suggests an association between gluten and neurodegenerative diseases like Alzheimer’s and dementia, where chronic neuroinflammation, possibly triggered by gluten in sensitive individuals, is a known risk factor. The good news is that some cognitive impairment can be reversed by a ‘gluten-free’ diet as per the report published in the Archives of Neurology by Mayo clinic in 2006.

Am I saying we must abandon wheat overnight? Not necessarily. But should we be more conscious of what we are feeding our brains? Absolutely. Fortunately, our Indian cuisine is naturally rich in gluten-free options. I vividly remember the bhakris and Pithas made by my Naani and Daadi. In recent generations, wheat has entered our kitchen and that too in packets, saving time and comfort for working women. My suggestion is that we embrace the versatility of millets like jowar, bajra, and ragi, and the goodness of kuttu, besan, makka (corn) and rajgira. Flours made from these can easily step in for wheat.

Your next roti could be a brain-friendly one. Are you ready to flip it?

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