Here’s a shocker for you:
Because wheat is a hexaploid species (doesn’t that sound creepy?), the byproduct of three ancestor plants becoming one, with no less than 6 sets of chromosomes and 6.5 times more genes than found in the human genome, it is capable of producing no less than 23,788 different proteins – a fact as amazing as it is disturbing.
That’s important because a) we only look for a few of them in testing foods and us for problems and b):
any one of these proteins could elicit what is known as an antigenic response, i.e. the immune system identifies a wheat protein as other, launches either an innate or adaptive immune response, and attacks self-structures accidentally, as a result.
So, if only one protein could incite an adverse reaction, what would 23,000 different proteins do when presented to the body for processing simultaneously?
The post echoes too what I am always saying the consequences are for genetically-sensitive people:
What would happen is that many of these proteins would pass through our intestinal tract, made more permeable by the dual effects of gliadin (zonulin up-reguation) and wheat lectin (the invisible thorn), hence “opening pandora’s bread box” of autoimmunity and systemic inflammation.
Nuff said. Read the full post from Sayer Ji here. No wonder so many people have problems with it.
Source: Foodsmatter forum.