The problem with wheat

Wheat is the third most used crop in the world after rice and corn. Historically wheat is different to what is most commonly used today. Ancient forms of wheat are still around and have been making a bit of a comeback as they tend to be better tolerated by those intolerant to modern wheat products. Some of these forms are Spelt, Kamut and Farro. These ancient grains are harder to grow and harvest, as yields are smaller and the husks are an effort to remove. Modern forms have been bred to combat these issues.

Unfortunately the newer forms of wheat are less nutritious and have less flavour. This is because their root systems are shorter, they grow quicker, and their soil is generally poorer quality due to chemicals added and lack of crop rotation. Newer forms also have higher gliadin content. Gliadins are known for their role, along with glutenin, in the formation of gluten, found in wheat and other gluten containing grains. These proteins help wheat products especially breads to rise, hold shape, to have elasticity and lightness. The older wheat varieties and other gluten grains have lower gliadin and this is thought to be the protein that is the main problem with gluten intolerance.

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