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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
by Rebecca
on June 2, 2010 at 4:18 PM
So, is this saying that the improved wheat is higher in gluten, and if so, is that a good thing? Being that gluten intolerance is a more prevalent issue than in the past, could high gluten wheat be contributing?
by Diane Nelson
on June 7, 2010 at 9:08 AM
An increase in protein does result in increased gluten. This is a new discovery, with new varieties fairly recently released, so I don’t think it could have a connection to current gluten intolerance. The improved nutrition will be useful to many populations – such as the estimated 2 billion people who are deficient in iron and zinc and the more than 160 million children under the age five who don’t eat enough protein. But, indeed, people with gluten intolerance should avoid pasta and bread regardless of their nutritional content.
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