This is interesting for people with gluten allergies, maybe there is a way they could one day consume the ancient wheat.

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ltbarcly3 4 hours ago | parent | next [-]

Gluten allergies are relatively rare and extreme. People with Celiac have a major, sometimes life threatening reaction to gluten.

People who do not have Celiac and say they are gluten sensitive usually are not. They are either experiencing a nocebo effect or have gas from other components of wheat rather than gluten. Actual non Celiac reactions to gluten are minor if they exist at all. So when someone says they are gluten sensitive it is overwhelmingly likely they either have Celiac and even a very very tiny amount of gluten will cause them horrible consequences, or they are incorrect and they are not sensitive to gluten at all.

https://pubmed.ncbi.nlm.nih.gov/27523634/

https://pubmed.ncbi.nlm.nih.gov/29102613/

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phyzome 17 minutes ago | parent | next [-]

More on the "other components" issue -- a lot of people have issues with some of the fermentable carbohydrates (e.g. fructans) in wheat, which also happen to be present in the other gluten-containing grains. "Have gas" is a bit of an understatement. For some people this can lead to cramps, vomiting, and other fairly severe digestive problems.

So people on the low-FODMAPs diet end up using "gluten free" as a convenient shorthand for "doesn't contain these particular grains".

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ThePestoParagon 3 hours ago | parent | prev | next [-]

20 years ago I was "that guy" who went "uhm, actually, you almost certainly don't have celiac". Alas, my efforts did not stop the trend, and today the nocebo effect for gluten has become a multi-billion dollar racket.

	▲	zihotki an hour ago \| parent [-]
		And you know, the life of celiacs has improved a lot since then. Thanks to gluten sensitive people I, as a person with celiacs, can find some gluten free food in shops and even gluten free restaraunts in many big cities. Standard restaurants are not an option for me due to high chance of cross-contamination. I'm very thankful for this trend!

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zarzavat 2 hours ago | parent | prev [-]

To be fair, the people with psychogenic gluten intolerance have massively increased the availability and variety of gluten-free foods for people with real Celiac disease. They seem to be doing more good than harm on balance.

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profquail 4 hours ago | parent | prev | next [-]

That day could be today: https://www.molinograssi.it/en/retail-line/miracolo-line/

	▲	zihotki 4 hours ago \| parent \| next [-]
		This still contains gluten. It can't be consumed by celiacs.
	▲	kQq9oHeAz6wLLS 4 hours ago \| parent \| prev [-]
		There are US-based sellers of ancient wheat (both berries and milled flour) as well. Here's one that I learned about via their YouTube channel https://mtranchrescue.com/products/7-s-true-whole-wheat-flou...

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kQq9oHeAz6wLLS 4 hours ago | parent | prev [-]

From what I understand, most "ancient" grains had far less gluten; it's the modern variants that have caused the widespread gluten issues we see today.

That's obviously an oversimplification.

	▲	awesome_dude 2 hours ago \| parent [-]
		American Red wheat is, as far as I know, the "hardest" wheat on the planet - breadmakers use it to "fortify" flours from Europe that do not have enough gluten (... forming amino acids). Whilst having a high amount of gluten forming amino acids might sound good in prinicple, in fact breads do not rise as well when too much is present (the gluten is too strong, fighting the expansion of the dough from the leavening agent). Cakes require flours to have less gluten forming amino acids again. I'm not sure about pastry though, a bottom pastry for a pie I would guess needs to be quite strong, but I have no idea if there is an upper limit. The point here is, flours can be as strong as they like, but too much is actually bad for breadmakers - meaning - gluten levels in the diet aren't changing that much. Edit: I forgot to mention, some parts of China have a pure gluten dish - where they hydrate the gluten forming amino acids, then "wash" the starch out, leaving only the gluten, which they then cook and eat - so 100% Gluten