Wheat is a major ingredient in baked goods, including bagels, biscuits, bread, breakfast cereal, cakes, cookies, crackers, donuts, muffins, noodles, pastries, pancakes, pasta, pizza, spaghetti and alcoholic beverages including beer and vodka.

It is a primary staple in up to 80% of the world’s population. It is consumed by 2.5 billion people on a daily basis. It forms up to 20% of people’s total dietary caloric intake. Wheat consumption increased by 30% over the last 50 years.

Wheat is made up of 13% water, 71% carbohydrates including 11% simple sugars, 12% fibre, 13% protein and 2% fat. It is relatively high in protein but is low in essential amino acids. The dominant protein found in wheat is gluten. Gluten accounts for 70 to 85% of the total protein content. Fifteen to 20% of the remaining protein is made of gliadens.

Gluten is a sticky protein that gives wheat its adhesive and elastic qualities. It is why dough is sticky and viscous. It allows for expansion during baking and it traps gases inside. Gliadens account for extensibility and strength of dough. However, those qualities can cause various immunological reactions. Gluten and gliaden proteins cause allergy, hypersensitivity and non-immunologic response.

Celiac disease is a true immunologic reaction to gluten in wheat and other grains. It occurs in about one in 100 people and causes a variety of digestive symptoms, including gas,........

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