Tag: Wheat breeding

Approximately 60% of wheat grown in the United States is hard red wheat, which has a higher protein and gluten content compared to the soft wheat varieties more common in Europe. This fundamental difference in wheat type is a primary reason why American wheat is higher in gluten, though other factors also play a significant role.

Contrary to popular belief, extensive scientific studies show that modern wheat varieties do not inherently contain more gluten than older or ancient wheats when grown under comparable conditions. This article investigates why the misconception persists and explores the actual factors contributing to rising gluten exposure and sensitivities today, from changes in gluten structure to industrial food production.