Gluten is a group of proteins found in wheat, barley, rye, and related grains. It acts as a binding agent, and helps foods maintain their shape. Gluten gives dough its elasticity and structure, thereby making it an essential in many food products ranging from bread, pasta, pizza dough, pancakes to noodles.

However, the structure and quality of gluten has changed over the past 50 years due to modern wheat production methods. This has raised significant concerns in individuals suffering from celiac disease and non-celiac gluten sensitivity (NCGS).

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Hybridization Without Modern Oversight

In the mid-20th century, agricultural scientists sought ways to increase crop yields to feed the rapidly growing global population. Called the Green Revolution, this led to the development of high-yield wheat varieties including dwarf wheats, designed to produce more food per acre, resist pests and diseases, and grow faster. This approach appeared to be a promising solution to food scarcity, both in developing and developed nations.
 

However, the unintended consequence of this push for increased efficiency was the significant change in the genetic structure of wheat. The wheat that we are consuming today, is vastly different from the ancient varieties that had sustained humans for millennia. 

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The Unintended Consequences: Increased Gluten and Health Issues

One of the most notable changes in modern wheat is the change in the quality of the gluten. Gluten itself is not inherently harmful to most people, but research has shown that the structure of gluten in modern wheat has changed to become stronger, and may be a contributing factor to various health issues, particularly for individuals with gluten sensitivity or celiac disease (Spisni et al, 2019) . Gluten sensitivity, an immune response to the proteins found in gluten, has been linked to a range of symptoms including digestive disturbances (such as bloating and discomfort), inflammation (contributing to autoimmune diseases, joint pain, and headaches), and metabolic issues (like insulin resistance and weight gain).
 

Moreover, research has highlighted that some individuals may experience gastrointestinal distress or systemic inflammation even in the absence of celiac disease. This condition is called non-celiac gluten sensitivity, and it is thought to have a more widespread impact on health than previously thought (Spisni et al, 2019).

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