Like many fruits, vegetables, and grains, wheat has changed over the centuries through selective breeding; but like those fruits and vegetables, wheat is not considered a “gmo”. Dr. Brett Carver of Oklahoma State University, a Regents Professor in Wheat Breeding and Genetics and the Wheat Genetics Chair in Agriculture, found "No systematic changes in protein content or strength in wheat across 80 year breeding." 

(source: http://www.bakeryandsnacks.com/Niche-Markets/Milling-Grains/Glutenoia-and-overblowing-biotech-Wheat-breeding-expert-debunks-industry-s-biggest-myths)

Noted physicians and celiac disease researchers are still searching for an explanation as to why some people seem to be sensitive to gluten but do not have celiac disease. Various theories have been proposed: the health of our gut bacteria, when foods are introduced to infants, breast feeding, type of birth, and even a “hygiene hypothesis” that speculates that our environment has become too clean.

(Source: http://www.npr.org/sections/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease )

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What’s the bottom-line? Talk to your board certified physician. If you suspect you have a sensitivity to gluten make sure you get tested for celiac disease and for wheat allergy BEFORE going gluten-free or wheat-free! 

Leah McGrath, RDN, LDN

Ingles Markets Corporate Dietitian

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