These are very different from the traditional wild varieties which our ancestors were eating for thousands of years before. Over 90% of wheat available today is coming from high yielding varieties which were developed in the lab and came in in the 1960’s. Let’s look at why these allergies and sensitivities might be more common today than few decades ago! Gluten intolerance or sensitivity – there is no clinical test for this, but a lot of people experience discomfort when they have gluten and relief from bloating, flatulence, heaviness, brain fog, body aches, diarrhea etc.If the only thing causing you discomfort is wheat and its derivatives, then gluten is not the problem, but you need to stay off wheat in all forms! Wheat Allergy – this is often confused with gluten allergy, but they are slightly different as those with this allergy can tolerate gluten in other grains such as barley and rye.Even cross contamination can spell disaster for them. Those with this condition must strictly stay off gluten. Celiac disease, this is an autoimmune disease.There are various reasons people are trying to stay off gluten. There is little amount of gluten even in ancient varieties of wheat such as emmer or khapli. Gluten is a protein found in wheat and all its derivatives such as white four, semolina (suji), durum wheat, couscous, cracked or broken wheat. The word gluten has its origins in a Latin word for gluten meaning glue or a sticky substance! It’s the thing that makes your wheat flour stretchy and sticky unlike other (gluten-free flours) Some call it a fad, some have no problem with it, yet others claim to suffer greatly because of it, so what is the truth? If you’re curious about this – read on!
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