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However, a 2020 study by the Leibniz-Institute for Food Systems Biology casts doubt on the idea that modern wheat has higher gluten levels. From a seed bank, they grew and analyzed 60 wheat cultivars from between 1891 and 2010 and found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." [1]
DolyaIskrina ( talk) 05:57, 11 April 2021 (UTC)
References
mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders
There are at least 15 pivotal citations from papers published with "U. Volta" participating. Frankly, I wonder if U. Volta is also editing this page. None of that is a problem per se, but the article should be a balanced look at the current state of knowledge, not a place for one person to trumpet their research. U. Volta seems to think gluten is a toxin created by the modern food industry and it is leading to a worldwide growing plague of disease. U. Volta might be right, but this extreme position needs to be given voice in proportion to the evidence. I'm sure U. Volta is a credentialed expert, but balance is required. DolyaIskrina ( talk) 19:08, 11 April 2021 (UTC)
Since the advent of agriculture, i.e. for more than 10k years grains with a natural content of gluten have been a major component of the typical human diet around the World. As such, it is confounding that this article does not list a single benefit from the human consumption of gluten (e.g. when consumed as part of a diet with wheat or similar). I have tagged the article accordingly. Please remove only after addressing this self-evident concern. Lklundin ( talk) 16:05, 21 July 2021 (UTC)
an illness only described in the book series redwall, the book called martin the warrior. there are no current known situation of flurgy twinge and the only recorded case was of a big strong hedgehog. unfortanatly after the experience he could never laugh again — Preceding unsigned comment added by 185.182.71.11 ( talk) 16:00, 25 February 2022 (UTC)
Lede states: The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders.
Other consumer products states that a small number of consumers are at risk when gluten is used unexpectedly in products.
But is (potentially) 15% of the general population a small number of consumers?
23:04, 4 January 2023 (UTC) 79.69.18.220 ( talk) 23:04, 4 January 2023 (UTC)
Since we evolved eating grains even before Homo sapiens rolled around, why is gluten so bad on a small percentage of Sapiens? Was there a gene mutation that popped up along the way? Thank you for your reply, Wordreader ( talk) 14:53, 1 July 2023 (UTC)
Please place new discussions at the bottom of the talk page. |
This is the
talk page for discussing improvements to the
Gluten article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
Archives: 1 |
![]() | This ![]() It is of interest to the following WikiProjects: | |||||||||||||||||
|
![]() | Gluten received a peer review by Wikipedia editors, which is now archived. It may contain ideas you can use to improve this article. |
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Daily pageviews of this article
A graph should have been displayed here but
graphs are temporarily disabled. Until they are enabled again, visit the interactive graph at
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Why was this cut:
However, a 2020 study by the Leibniz-Institute for Food Systems Biology casts doubt on the idea that modern wheat has higher gluten levels. From a seed bank, they grew and analyzed 60 wheat cultivars from between 1891 and 2010 and found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." [1]
DolyaIskrina ( talk) 05:57, 11 April 2021 (UTC)
References
mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders
There are at least 15 pivotal citations from papers published with "U. Volta" participating. Frankly, I wonder if U. Volta is also editing this page. None of that is a problem per se, but the article should be a balanced look at the current state of knowledge, not a place for one person to trumpet their research. U. Volta seems to think gluten is a toxin created by the modern food industry and it is leading to a worldwide growing plague of disease. U. Volta might be right, but this extreme position needs to be given voice in proportion to the evidence. I'm sure U. Volta is a credentialed expert, but balance is required. DolyaIskrina ( talk) 19:08, 11 April 2021 (UTC)
Since the advent of agriculture, i.e. for more than 10k years grains with a natural content of gluten have been a major component of the typical human diet around the World. As such, it is confounding that this article does not list a single benefit from the human consumption of gluten (e.g. when consumed as part of a diet with wheat or similar). I have tagged the article accordingly. Please remove only after addressing this self-evident concern. Lklundin ( talk) 16:05, 21 July 2021 (UTC)
an illness only described in the book series redwall, the book called martin the warrior. there are no current known situation of flurgy twinge and the only recorded case was of a big strong hedgehog. unfortanatly after the experience he could never laugh again — Preceding unsigned comment added by 185.182.71.11 ( talk) 16:00, 25 February 2022 (UTC)
Lede states: The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders.
Other consumer products states that a small number of consumers are at risk when gluten is used unexpectedly in products.
But is (potentially) 15% of the general population a small number of consumers?
23:04, 4 January 2023 (UTC) 79.69.18.220 ( talk) 23:04, 4 January 2023 (UTC)
Since we evolved eating grains even before Homo sapiens rolled around, why is gluten so bad on a small percentage of Sapiens? Was there a gene mutation that popped up along the way? Thank you for your reply, Wordreader ( talk) 14:53, 1 July 2023 (UTC)