PASTA – SAPORE DI PASTA28/09/2017
Gluten has been present in our diet for thousands of years but just in recent decades intolerances deriving from this protein compound have been discovered. The world of scientific research is still debating the question of whether gluten can cause problems not only for intolerant people, but for the general population as well.
Modern wheat is definitely different from that cultivated years ago.
The food industries have discovered the technological importance of this “miraculous” substance and so food research has made giant strides to exploit gluten as much as possible.
This has lead to genetic modifications of wheat; it is useful to remember the CRESO variety, which is the result of a cross between a Mexican line and a mutant line obtained by treating the variety with X rays.
Improving wheat genetically meant eliminating some of the cultivation problems, such as lodging (in fact there was a change from tall stalk varieties to so-called “dwarf” varieties), as well as improving the technological qualities of the grain, modifying the quantity and quality of the gluten proteins.
Could this be one of the reasons for the almost epidemic spreading of these intolerances?
Without excluding the fact that the use of gluten in countless products, not only those where this compound is present naturally, has led the population to an “unintentional abuse” and consequently to a greater sensitivity to this substance.
What happens when we eat gluten?
When gluten reaches the digestive tract it comes into contact with the cells of the immune system which can mistake it for an external invader. In people who are more sensitive to gluten the immune system starts to trigger attacks
Not only people who suffer from coeliac disease can have consequences from gluten intolerance.
Many people suffer from gluten sensitivity, which is difficult to diagnose.
There are now many studies on gluten ataxia, schizophrenia and autism, autoimmune diseases such as Hashimoto's thyroiditis, type 1 diabetes, multiple sclerosis and many others.
Many pieces of research have shown correlations between these pathologies and gluten.
Some of this research has already been carried out, other pieces of research, instead, are still only hypotheses.
It would therefore not be correct to totally demonise products containing gluten, but eating in an informed way and eliminating it when possible, without sacrificing the pleasure of the “meal”, would be an excellent way of avoiding any problems.