There have been many theories about why food allergies and gluten intolerance has been on the rise in the past decade (read our post on it). Many blame gluten issues on changes in the way that wheat is grown in the US, namely that it has been bred, or hybridized, to increase yields for farmers. While these new American breeds of wheat may not necessarily contain more gluten, they may contain increased levels of reactive molecules that irritate our digestive systems.
In this article by Living Without’s Gluten Free & More, a new possibility for eating wheat again is presented in the form of an ancient Italian wheat called Caputo 00. Also known as Heritage or Heirloom flour, this wheat is commonly used to make pizza and is actually higher in gluten content than your typical run-of-the-mill (pun intended :)) species. But it hasn’t been cross-bred or messed with like our American wheat has been. Could this be a glimmer of hope for us gluten-intolerant out there???