By Dana James
The gluten debate continues, often with more venom than opposition parties at election time. Why does this molecule ignite so much antagonism? After all, it’s just a food…Or is it?
Let’s start with what gluten is. It’s a protein molecule principally found in wheat. But gluten is not what it used to be. In the late 1960’s, gluten (and wheat) were cross-bred, hybridized and re-engineered to increase the yield of cereal grains. This produced over 40,000 varieties of wheat. It also increased the elasticity of wheat so that the bread would rise and be more chewy and delectable. Who doesn’t like fluffy bread? But as we’ve now learnt, once we start interfering with our food source, things can go a little hay-wire. This is what happened…
