Wheat in your diet

I wish to draw attention to a possible cause for a common dietary problem. I realise one case is not evidence but the following indicates research possibilities.

After running the gamut of tests for years of lower bowel pain and other unpleasant symptoms I listened to a ‘quack’ and tried abstaining from wheat. The problem was solved. I had developed wheat / gluten intolerance, not allergy just inability to eat any quantity of most wheat products without serious discomfort. This was especially annoying as for decades I have eaten mostly organic food and imagined this would protect me from such problems. As a cook I tried substitute flours, then listening to another ‘quack’ tried Spelt which is to all intents an ancient wheat. To my surprise I find I can eat Spelt products with no discomfort after.

Now here is the point; in the West, we have always eaten old derivation wheats that were very tall and difficult to combine-harvest. In the nineteen sixties a short stemmed wheat was found in Asia, taken to Mexico and a new series of shorter stemmed wheats were introduced worldwide during the seventies. These and their descendants have almost completely replaced the other taller wheats.

My contention is; the glutens/proteins or another part of the Asian ancestor wheats are not always correctly digested by people who’s digestive tract is suitable /has evolved for the old wheat versions. Analogous to some Asian people not having the right lactose digestion enzyme.

This theory is backed up by the timing. We appear to have a huge rise in related digestive problems, irritable bowels, wheat and gluten intolerance and allergies. The shelves in the supermarkets are testament. These problems do not appear to have been as common if at all before the early seventies but have grown exponentially since.