We unwittingly create our own dilemmas!
—–Original Message—–
From: Kerry
To: Sandra Finley
Subject: celiac disease
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Reply to Kerry
I posted to their blog:
RE the statement: he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century. (Statement by
If you know how the grain registration system works, you cannot accept the position that gluten content in wheat has not risen – significantly.
I worked for a major flour mill in a wheat-growing province in the 1970’s. The company has/had its own Laboratory and a very large clientele, including large in-store bakeries.
I have also attended a Recommending Committee meeting on grain varieties. The Committee used to determine which grain varieties were beneficial and would therefore be licensed for growing.
The main criterion for the development of wheat varieties, because of the commercial desire for bread that “rises”, was gluten content. A premium was (still is, as far as I know) paid to farmers for wheat that has a high gluten content.
Decades of selective breeding of wheat for gluten content, with financial interests right up the supply chain, from start to finish, ensures that the gluten content of wheat has increased. You don’t have to be a scientist to figure it out.