If primitive wheats, as well as all historic and modern bread wheat cultivars, contain harmful amounts of toxic epitopes, why do we have increased numbers of reported cases of wheat sensitivity nowadays? Our grandparents produced breads from the same kind of ‘harmful’ wheat as we have, today. Is the bread we consume today also the same as that of our grandparents? To answer for this question, we need today’s processes of making bread to be investigated and compared with those in our grandparents’ era. This investigation must be extended beyond the baking industry to monitor the changes in processing and formulation across the entire food industry.

Processing technologies, first of all the fermentation process during doughmaking can significantly alter the levels of harmful components in baked products.

Keywords: gliadin degradation, ATIs, FODMAP, sour dough, gluten-free diet, NTD