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Link for the gluten ratio? That only seems possible if older recipes were specifically removing a large macroscopic component of he grain.



I don't have the specific link to the article I was thinking of, which is why I think 100x could have been a number pulled out of the air and wildly inaccurate. But the concept may not be as far off.

A little Googling will turn up that there is research and theory that shows bread/wheat today does contain notably larger quantities of gluten (now, probably not 100x) than in the past.

"Scientists suggest that there may be more celiac disease today because people eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture."[1]

Bottom line is it's still a complete mystery, but likely _something_ has changed in our environment over time. I find it pretty interesting though hopefully more breakthroughs are in the near future. I know a fair amount of people who are legitimately celiac and some who are gluten sensitive and it takes a lot of discipline to say the least.

[1]http://bigstory.ap.org/article/your-problem-gluten-or-faddis...




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