undertook efforts to produce hybrid wheat varieties with the goals of improving yield and disease resistance. Both worthwhile goals but it’s possible that wheat hybridization may have led to the rapidly growing prevalence of celiac disease today.
We learn that not all gluten is created equally. A study identifies
that, “Gluten proteins from wheat can induce celiac disease (CD) in
genetically susceptible individuals. Specific gluten peptides can be
presented by antigen presenting cells to gluten-sensitive T-cell
lymphocytes leading to CD.”1
The same abstract explains that a study of over 80 varieties of wheat shows read more…