[quote]jehovasfitness wrote:
any thoughts on the Weil vid I posted above, he attempts to give his thoughts on why other countries may not have a problem with gluten like us.[/quote]
Food scientists who specialise in wheat products will chose strains of wheat or specially cultivated crops which produce the best results for their products. They look for crops which produce the correct proportions of protein, gluten and other components. Sometimes they want high gluten and sometimes low gluten.
So I don’t think it is a raise in gluten content of wheat across the board.
There would be differences in the proportion of people diagnosed with coeliac disease in different countries, as well as outright prevalence.
[quote]jehovasfitness wrote:
any thoughts on the Weil vid I posted above, he attempts to give his thoughts on why other countries may not have a problem with gluten like us.[/quote]
Food scientists who specialise in wheat products will chose strains of wheat or specially cultivated crops which produce the best results for their products. They look for crops which produce the correct proportions of protein, gluten and other components. Sometimes they want high gluten and sometimes low gluten.
So I don’t think it is a raise in gluten content of wheat across the board.
There would be differences in the proportion of people diagnosed with coeliac disease in different countries, as well as outright prevalence. [/quote]
Even just home bakers, although they might not realize it. Bread flour is high in gluten because the gluten gives the preferred texture for breads, pastry flour has less and cake flour has the least because too much gluten in cake makes it chewy.
Gluten is also added to flour to improve texture and with machine mixed doughs it is more prevalent, just because it is much harder to hand knead dough with too much gluten, so you might find that store-bought breads are actually higher in gluten now than they might have been historically but donuts and cakes and cookies etc are likely lower in gluten.
I actually have a box of gluten in my cupboard for making bread.