02/18/2026
You didn’t imagine it. And you didn’t “eat too much.”
When gluten isn’t fully broken down, fragments can make their way into the intestines.
Some stimulate zonulin, a protein that influences the tight junctions in your gut lining.
Others become fuel for gas-producing bacteria.
The combination can lead to distension, pressure, and inflammation.
That uncomfortable, stretched, “why do I feel like this?” feeling has a mechanism behind it.
Understanding what’s happening at the gut barrier changes the conversation from restriction to resilience.
We break it all down, including what zonulin does, why modern wheat can feel harder to tolerate, and how to support your gut barrier in our latest blog.
Link in bio 🔗