Wheat contains gluten, a combination of proteins that bind dough together. Today's wheat, because it is genetically modified, contains four times more gluten than it had 50 years ago, and the increased concentration of gluten proteins that may irritate some individuals is thought to be the reason for "gluten intolerance."
For those who are gluten intolerant, symptoms may be digestive problems, neurological (mental or emotional) issues, or autoimmune problems.
There are laboratory tests--a gluten intolerance panel--that can be accurately performed. Genetic testing is available, and gluten antibodies in the bloodstream can be identified. For answers to your questions, see your gastroenterologist.
Robert G. Tupac, DDS, FACP, Inc.,
Diplomate, American Board of Prosthodontics
(661) 325-1275 | www.drtupac.com
5060 California Ave., #170, Bakersfield, CA 93309 (map)