Item in newspaper this week that was about research into gliadin levels in wheat. Apparently as more fertiliser has been applied over the years to wheat crops the amount of gliadin in the wheat has increased. The researchers also noted an increase in cases of coeliac disease that followed the increase of gliadin.
Sorry I don't have a link
Yes thats all true.......we are all eating far more wheat products in our diets which has also exacerbated the situation.
I looked but couldn't find anything in News - and there have been several papers over the past months which might or might not be what you are referring to.
Alongside any possible impact of gliadin, there has been a lot of discussion about amylase trypsin inhibitors (ATI) - which can affect further processes. I speculate that they can eventually impair digestion of lactose.
Thiel AL, Ragab M, Wagner AE, Divanovic S, Derer S, Sina C. Purification and Functional Characterization of the Chloroform/Methanol-Soluble Protein 3 (CM3) From Triticum aestivum in Drosophila melanogaster. Front Nutr. 2020 Dec 23;7:607937. doi: 10.3389/fnut.2020.607937. PMID: 33425975; PMCID: PMC7785803.
pubmed.ncbi.nlm.nih.gov/334...
Mumolo MG, Rettura F, Melissari S, Costa F, Ricchiuti A, Ceccarelli L, de Bortoli N, Marchi S, Bellini M. Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity? Nutrients. 2020 Dec 10;12(12):3785. doi: 10.3390/nu12123785. PMID: 33321805; PMCID: PMC7762999.
pubmed.ncbi.nlm.nih.gov/333...
I agree not recently but the new strains of wheat contains more gluten and there has been an increase in Coeliac and NGCS. I suffer with NGCS and going gluten free has made a massive difference to me.
researchgate.net/publicatio...
I don't doubt that more gliadin will result in more gluten and more gluten will result in more suffering of those who are sensitive.
But the impact of these ATIs could be awkward to separate from those of gluten in real-world situations - that is, individual patients. If you go gluten-free, you will also lose all the ATIs present in the wheat. If you then improve, especially if the improvement is very significant, it could be due to elimination of gluten, reduction in ATIs (there could well be various ATIs in other foods so I won't suggest they have been reduced to zero), or - what looks like a good bet - a combination.
Thanks Helvella. You maybe right. I've had neurological symptoms for ten years, starting with tremors, not digestive issues that have increased over the years increasingly affecting and disabling me. Digestive problems came later on which doesnt fit with Coliac? . I dont know what ATIs is but I still have a lot of the FODMAP foods in my diet which seem to be fine. The improvement on my tremors, vision and digestive track has been remarkable -2 1/2 months into this diet. So I dont think its IBS as have other symptoms, May also explain my low B12 and need for injections last two years! My energy levels have also improved which is wonderful. The benifits of this diet far out weighs any of the inconveniences!! Ive also had a couple of unplanned challenges where gluten has been in some food I didnt know about with disastrous results causing me to investigate so I feel pretty confident it is the gluten. I eat gluten free cereal and pasta and am fine. Unless am missing something?
that's interesting Helvella about the amylase trypsin inhibitors. I was fine with dairy but had to avoid wheat. Once I had Hashi's I went Gluten free and had some improvement. Eventually I tried lactose free with further improvement. I certainly cannot tolerate milk or cream, but I am OK with hard cheese and organic yoghurt
Wheat intolerant 
Wheat and gluten free and feeling fab
WHY ARE SO MANY OF US SENSITIVE TO WHEAT/GLUTEN ?
GLUTEN confusion, please de-mystify
