Celiac disease is an immune reaction to a gluten protein that’s found in wheat. That’s why there was talk about how modern wheat causes celiac disease. Turns out, that might not be the case.
Dr. Ravindra Chibbar is a professor in the department of plant science for a University. He started to take a look at the different varieties of wheat we have today and see what he could find. He went ahead and looked into 37 different types of wheat.
Chibbar found that the protein components in wheat have only went up one percent in the past 100 years. After that, he checked to see if any of those proteins messed with the digestive systems of people with celiac disease.
Overall, his results didn’t show any huge changes in the wheat we have today that would be linked to the disease. Is this a disease that’s been around forever and humans are just becoming more sensitive to it? He still has more data to look through before he can make a final statement on the topic.
