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research papers have said that ‘the Green revolution led to drastic changes in the structure of wheat gluten proteins during hybridization’ and that the ‘outbreaks of the new gluten and wheat sensitivity syndromes have taken place during the very same period of time in which thousands of new wheat hybrids were introduced into human foods’. They also cite a study that revealed, ‘14 new gluten proteins . . . in the offspring that were not present in either parent wheat’.

In another study, the effects of kamut, a recently rediscovered ancient variant of wheat (which has about double the total gluten and a-gliadin content of modern wheat) were compared with those of modern wheat varieties. The kamut replacement diet showed a reduction in six biomarkers for inflammation and in both total and ldl cholesterol.

Our Gut Microbiome has Also Changed

The period since modern wheat varieties were introduced has also coincided with a huge increase in processed foods. researchers believe increased consumption of processed foods has compromised the body’s ability to digest the proteins in wheat and dairy. It is a fact that both gluten and a-gliadins are hard to digest, but there are microbes throughout the gastrointestinal tract that help break them down. so, the balance of the microbes in the gut assumes centre stage—if there is an imbalance, it can lead to wheat and dairy sensitivity.

other experts also point to the fact that most grains are grown with increased use of fertilizers and pesticides (see paragraphs on the glyphosate connection). The hybrid variety of wheat was, in fact, designed to withstand the heavy use of pesticides. Is it surprising then that the incidences of gluten sensitivity have increased?

Dairy: Neither a Villain nor a hero

Now let’s look at dairy. It is estimated that 50 per cent of those who are gluten-sensitive are also dairy intolerant. My own clinical practice does not contradict these estimates, but there are no simple answers on dairy products.

To be continued....