An excerpt from Anita Khalek’s beautiful blog on cooking and health
“We’ve all read and heard a lot about gluten. A protein found in wheat, barley, kamut, spelt and rye which is hard to completely digest. It has the potential to damage the intestinal lining and/or pass through to the blood stream causing a cascade of health issues from arthritis to autoimmune diseases. Over the past five decades, wheat has been hybridized several times to create a super grain with a higher protein (gluten) content in order to achieve better yielding crops and improve pest/pesticide resistance. This increase in gluten coupled with the daily high consumption of wheat products has bombarded our bodies with more gluten than ever before. Gluten gives bread that wonderful fluffy texture and its elasticity. It is also added to many commercial products like dressings, sauces, vegan proteins. This leaves one heck of a digesting job for our body to undertake, leaving much of the gluten partially digested and able to cause major issues. Some researchers believe that gliadin (a lectin) in gluten is responsible for the offense.