What Happened to Wheat
More wheat info ..essentially the same..but again.
Whilst all these symptoms are attributable to gluten, wheat also contains a toxic and anti-nutritional compound known as wheat germ agglutinin (WGA). According to researchers at the University of Verona in Italy, WGA can cause the intestines to absorb substances from food which would not normally enter the blood stream leading to the development of allergies and dysfunctional immune responses (Toxicol Appl Pharmacol. 2009 Jun).
Other gluten-containing grains include spelt, kamut, barley, rye and in lesser amounts, oats. Whilst spelt is genetically similar to wheat it has not been subject to the amount of hybridisation and genetic manipulation seen with wheat and its proteins are also easier to digest. Whilst not suitable for coeliacs, some people may find they tolerate spelt products better than wheat and it also has a higher protein content than wheat.