Wheat has been treating your stomach like a toxic ex': Apollo doctor explains why today’s grain is not the gut friendly staple our ancestors knew
A popular gastroenterology specialist from Delhi has sparked a larger conversation about what sits at the centre of most Indian meals. In a recent social media video, Dr Anshuman Kaushal, known online as theangry_doc and a senior surgeon at Indraprastha Apollo Hospital, broke down how the wheat we consume today barely resembles the traditional grain our grandparents relied on. His remarks, shared in a report based on the transcript of his video, highlight a growing health concern that is beginning to show up in clinics across India.
The Wheat Transformation Story
According to Dr Kaushal, the grain that once fuelled generations of farmers and factory workers has undergone a quiet but dramatic shift. The wheat of earlier times was lighter, richer in native varieties and naturally low in gluten. Over the decades, intensified agricultural production has led to high yield, dwarf hybrids engineered for output rather than compatibility with the human digestive system. This industrial evolution has changed not just the crop but also how millions of Indians experience their everyday meals.
The doctor notes that this change coincides with rising digestive issues. People who once ate rotis and returned to strenuous work now often report discomfort, bloating or a general sense of unease soon after meals. The difference, he suggests, lies not in our bodies but in the grain itself.
Gluten, Gut Permeability and the Rise of Sensitivity
Dr Kaushal explains that gluten behaves differently in modern wheat. The gliadin component of gluten has become more inflammatory, which can increase intestinal permeability, commonly called leaky gut. This may confuse the immune system, leading to reactions that mimic various unrelated conditions.
Citing patterns observed in OPDs, he mentions that India has emerged as the “gluten sensitive capital of Asia”. In urban clinics, between 20 and 30 percent of patients show signs of non celiac gluten sensitivity. These individuals test negative for celiac disease yet continue to struggle with symptoms ranging from bloating and acidity to skin irritation, brain fog and persistent fatigue. He also calls attention to the misconception of brown bread as a healthier alternative, skip when digestion slpointing out that most commercially sold varieties rely heavily on refined flour and colouring.
A Look Back at Traditional Wisdom
Dr Kaushal also notes that ancient food systems had already recognised the density of wheat. Classical Ayurvedic texts describe it as a heavier grain that should be limited when digestion feels sluggish. Dr Kaushal believes this forgotten guidance offers useful direction today, especially when combined with our modern understanding of how hybridised wheat affects the digestive tract.
Dr Kaushal does not label wheat as harmful. Instead, he highlights the mismatch between modern wheat and the body’s ancestral design. From IBS like discomfort to hair fall, migraines or unstable blood sugar, he suggests that wheat may sometimes be an unsuspected contributor. His recommendation is straightforward: try eliminating gluten for two weeks and observe the difference.
Dr Kaushal brings more than two decades of clinical experience to this discussion. As a robotic and laparoscopic surgeon specialising in gastrointestinal treatments at Indraprastha Apollo Hospital, he has worked extensively with digestive disorders, bariatric interventions and minimal access procedures. His observations are shaped by the shifting patterns he encounters among urban patients every day.