New science and wheat: revisiting non-coeliac wheat issues

pleasant surprise reading this morning’s news - an article discussing gluten/non-gluten choices sensibly, with decent links leading to research explaining other wheat proteins and food additives causing allergies, discomfort and even leading to cancer. 

https://www.theguardian.com/lifeandstyle/2018/aug/07/not-just-a-fad-the-surprising-gut-wrenching-truth-about-gluten

While the article is written for UK readers, and I read it in Guardian Australia, so much is also valid here (given global trading), I figured it’s worth sharing and discussing. 

One thing I truly hadn’t thought about was the impact of not using heritage wheat/grains - pretty much all baking wheat comes from grain developed in the early 1960s and is indigestible to people with certain inherited traits that are hard to test for. 

(FWIW, I don’t test as sensitive or allergic to wheat or gluten - well, I haven’t yet - except I just can’t eat it without stripping my insides raw with acid [luckily not blood raw]. First colonoscopy last week, allergic reaction to the mildest prep product; funnily enough, surgeon saw many small ulcers inside. Now I’m being checked for Crohns) 

in case you hadn’t read it, the New Scientist issue for 10August had a wonderful multiple-page article on allergies, intolerances and all things related

And even more exciting, in today’s news is this fantastic announcement:

http://www.abc.net.au/news/rural/2018-08-17/wheat-genome-sequence-cracked-bringing-hope-to-farmers/10129750

Yep: finally, a full genetic picture of wheat!