Wheat is a globally prevalent ingredient with over 25,000 varieties. In the U.S., wheat is classified as soft, hard, and durum, with significant differences in gluten content. Many gluten-intolerant individuals experience fewer symptoms when consuming European wheat or ancient grains like spelt and einkorn, possibly due to lower gluten levels and absence of pesticides like glyphosate. The article highlights that dietary practices, such as consuming organic sourdough bread, can influence tolerances significantly, pointing towards a complex relationship between wheat, gluten, and food processing methods.
Wheat is one of the most common ingredients used in the entire world, mainly used in breads and other baked goods.
There are over 25,000 varieties of wheat in the world, and there are 6 general classes that are grown in the United States commercially.
Some key differences with European wheat is that they mainly grow soft wheat, which has less gluten, and glyphosate is outlawed in Europe.
People with celiac's or gluten intolerance often report they can consume European wheat products without issue, raising questions about gluten sensitivity.
Collection
[
|
...
]