Gluten free food is still the rage. Every time I go to the store, I notice some product boasting it is gluten free. Is gluten sensitivity, intolerance or Celiac Disease a new phenomenon?
A study by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Genetics and Crop Plant Research offers some insight.
“Wheat grains contain about 70 percent starch. Their protein content is usually 10 to 12 percent. Gluten accounts for the lion’s share of proteins, at around 75 to 80 percent. Gluten is a compound mixture of different protein molecules. These can be roughly divided into two subgroups: “gliadins” and “glutenins.”
“Many people fear that modern wheat varieties contain more immunoreactive proteins than in the past and that this is the cause of the increased incidence of wheat-related disorders,” says Darina Pronin from the Leibniz-Institute for Food Systems Biology, who was significantly involved in the study as part of her doctoral thesis.”
Katharina Scherf and her team at the Leibniz-Institute for Food Systems Biology investigated the protein content of 60 preferred wheat varieties from the period between 1891 and 2010.