Research shows that ancient heirloom strains of wheat contain lower levels of gluten than the conventional wheat varieties used in most processed foods. In fact, some ancient grains such as Khorasan wheat, (grown organically as KAMUT™ brand,) have been shown to significantly reduce the inflammatory digestive reactions which many people mistakenly attribute to gluten intolerance.
The reason for this, and the reason why whole grain products and ancient, minimally-processed grains are a healthier digestive choice, is that when the body digests a conventionally-processed wheat variety that has been stripped of all its slower-to-digest elements, (bran, kernels etc.) high levels of fermentable short-chain carbohydrates or “FODMAPS” are produced. As these FODMAPS move slowly through the intestinal tract they help engender a host of allergic-like reactions.
The presence of these unhealthy FODMAPS is as much a response to the type of wheat and the way it was processed as it is to the quantity of the gluten. Many of those who now suffer from averse reactions to wheat may find that avoiding processed baked goods and learning to sprout and bake organic heirloom-variety grains, they can once again celebrate the ancient mystery of wheat.