Celiac Disease

The first description of celiac disease, wheat hypersensitivity, was recorded in 100 AD by the Greek physician Aretaeus and many others from that time forward. That disease would have been due to spelt, emmer, or kamut.  There is ample evidence that consumption of wheat had health effects on people such as the ice mummy, Ötzi.  He died more than 5000 years ago. Many papers have been written regarding his ill health and his diet.

How many people are sick?

We know that approximately 1% of people have celiac disease (not all are diagnosed) and 5 to 6 % have overt wheat sensitivity.  It is estimated that perhaps 50% of people have some level of sensitivity. The sensitivity crosses over to related grasses such as barley and rye.  That does not consider the insulin stimulation, the effects of gliadin on opiate receptors, or the effects of wheat germ lectin on the intestines.  We do know that as we step back in time to earlier versions of wheat, the health consequences fade.  But what is better?  Whole wheat, old wheat, or no wheat?

--Dave

Photo by Dave (the Capitol Building in Washington, D.C.)

What is wheat?

Wheat is a grass.  Humans have eaten some version of wheat dating back to the start of agriculture, perhaps ten thousand years ago.  What was wheat then?  A fourteen chromosone grass.  This wheat contains the “A” genome.  We call it einkorn.  A farmer not far from my home grows einkorn. 

Hybrid wheats, Kamut and Emmer

By design or by accident, einkorn was hybridized with wild grass, resulting in twenty-eight chromosone new versions called emmer and kamut.  Emmer is the wheat of the bible.  It contains both genomes “A” and “B”.

Hybridized again, Spelt

Spelt was yet another hybrid that added the “D” genome with fourteen more chromosones for a total of forty-two.  It was widely cultivated through the middle ages.  Over time, strains adapted to specific habitats developed and were grown well into the twentieth century,

Gluten, Glutenin, and Gliadin in the "D" genome

In recent times, the “D” genome has been manipulated, producing unique glutens, glutenins, and gliadins.  It is within those genes that most of the problems lie.  These new genetically manipulated strains resulted in dwarf wheat that has texture (elastic bread), agricultural productivity, and other characteristics that are highly desired.  As with pharmaceuticals, there are side effects.  It is those modern strains that grew on wheat acreage that I owned.

Dave

To Be Continued

Photo by Dave Carsten