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When it comes to diet and lifestyle choices, gluten is a pretty polarizing topic.
There are some people that have a medical reaction to gluten, and they avoid it out of necessity.
More and more people are opting to cut itout of their diet altogetherfor a variety of reasons.
Others might still be on the fence.
From weight gain to various gastrointestinal difficulties, gluten has been blamed for a whole host of ailments.
But if history’s anything to go by, it might not be as bad as we think.
In comparison, modern wheat has 42 chromosomes in the same protein.
That’s been linked to modern man’s sensitivity to gluten, but that’s not the whole story.
It’s entirely possible that this selective breeding changed gluten, too, but it hasn’t.
While things like protein content did vary, the study also found there was no increase in gluten content.
That last study we talked about looked at just how much glutenwe’ve been eatingover the years.
The numbers just don’t match up, but what exactly does that mean?
Unfortunately, all of this just seems to create more questions than answers.
One of the biggest supporters of the ideas is a cardiologist named Dr. William Davis.
The book is filled with many claims, including the idea that wheat haskilled more people than war.
He even says it’s the only pop in of food that has a confirmed mortality rate.
Chemists from McGill University say there’s no evidence for the morphine-like addiction that gluten is supposed to have.
Some come withmassive benefits.
If you haven’t heard of a grain called triticale, it’s worth taking a look at.
There’salso spelt, which is a grain that’s incredibly high in protein and dietary fiber.
There’s another surprisingly good one, too:panko breadcrumbs.
Until 2013, the guidelines onwhat could be labeled gluten-freewere left largely up to chance.
That’s definitely one benefit, but there arehealth benefitsthat come with high gluten, too.
Gluten is incredibly high in protein, and in fact, it’s as much as 80 percent protein.
High-gluten flour also has important B vitamins, like vitamin B-3 for the regulation of hormones.
Not a bad deal for a bagel, right?
Here’s some more food for thought.
Right now, there are no real tests for gluten sensitivity.
When the volunteers' diets included high- or low-gluten content, there wasno change in their symptoms.
When FODMAPs were reduced, however, there was a difference they started feeling better.
Scientists have found another allergen in wheat
There’s also another potential villain here, too.
ATIs are also linked the to worsening of other conditions like rheumatoid arthritis, asthma, and inflammatory bowel.
If that sounds pretty serious, it is.
Another problem is diagnosing the condition, which contains some pretty vague symptoms like headaches and joint aches.
If you’re suffering fromany of the symptomsof celiac or gluten sensitivity, get checked by a medical professional.
After all, who doesn’t love a bagel in the morning?
