Something happened to wheat in the 1970s during the efforts to generate a high-yield strain that required less fertilizer to make an 18- 24-inch, rather than a 48-inch, stalk. Multiple other changes occurred, including changes in the structure of wheat germ agglutinin, changes in alpha amylase (responsible for wheat allergy), increased phytate content . . . to name a few. But chief among the changes in wheat were changes in the gliadin protein molecule. We know, for instance, that the Glia-alpha 9 sequence, absent from traditional wheat, can be found in virtually all modern wheat. This is likely the explanation underlying the four-fold increase in celiac disease over the past 50 years, since Glia-alpha 9 predictably triggers the immune reaction that leads to the intestinal destruc...
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