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by hudj1jcnapru38 4004 days ago
> Are the gluten haters correct that modern wheat varietals contain more gluten than past cultivars, making them more toxic? Unlikely, according to recent analysis by Donald D. Kasarda, a scientist with the United States Department of Agriculture. He analyzed records of protein content in wheat harvests going back nearly a century. It hasn’t changed.
2 comments
MegaDeKay 4004 days ago
Another study, this one from Canada supports this. "University of Saskatchewan researchers Ravi Chibbar and Pierre Hucl grew 37 varieties of wheat that date back to the 1860s and analyzed the nutrient composition in each sample. They found that the concentration of proteins, including gluten, is remarkably similar to that grown more than 150 years ago—dispelling the myth of “Frankenwheat,” the genetic modification of the grain’s protein structure by the agriculture industry in recent years."

http://words.usask.ca/news/2015/06/03/wheat-research-yields-...

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kbenzle 4004 days ago
As a plant breeder I can assure you the gluten content has certainly gone up! We call it a "Multi Trait Index" for baking quality, and we can show nearly every years released varieties increase in the MTI. What is the number one weighted factor of the baking quality MTI? Gluten percentage. Also, this article is bunk, saying, "if people can maintain an enzyme to digest lactoes, we should be able to evolve an enzyme to break down gluten too. "Total hoggerty poggerty applesauce!" NYT, you are cut off!
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hudj1jcnapru38 4004 days ago
Not trying to put you on the defensive, but do you have some objective online resources I can examine to learn more about this?
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