On Wed, 1 Jul 2020 at 12:49, Tim Eck wrote: > > "That is very interesting. I have read in journals that the current > gluten > free diet fad has its base (for non-coeliacs) in other wheat chemicals that > have not been well described to date." That's what I read also. Wheat is a very 'promiscuous' crop (that's actually how it's described, not a judgement). A broad suite of grasses can contribute chromosomes in wheat breeding, and this has been ongoing for a very long time, so no need for GMOs here. Apparently, over many years and many generations of crossbreeding, wheat has been tailored for plant height, stalk strength, yield, drought tolerance, gluten levels, disease resistance and more. But (*duh*) in all that time, nobody thought to test it for edibility. Over the same course of time a number of novel proteins have appeared, and it seems those are causing the various dietary issues, including inflammation and fasciitis. I read much of that in "Wheat Belly" by William Davis, MD. It made a lot of sense to me, and I did subsequent information searches online to double check. (Not the flaky websites, just scientific articles). Here's the book: https://amazon.com/Wheat-Belly-Lose-Weight-Health/… erik _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/…