"Wheat kernels have contained gliadins for as long as there has been wheat. For example, two purportedly ancient wheat varieties, 'Kamut' and 'Graziella Ra', ha

"Wheat kernels have contained gliadins for as long as there has been wheat. For example, two purportedly ancient wheat varieties, 'Kamut' and 'Graziella Ra', have higher gliadin concentrations than modern wheats do, and other old-time wheats are also high in gliadins. According to Graybosch, “It probably is not speculation to say we could actually be consuming less gliadin than great-grandpa did.” And per-capita wheat flour consumption back in 1900, long before the rise in incidence of celiac disease, was 67 percent higher than today's average consumption.)" http://www.motherearthnews.com/organic-gardening/great-gluten-panic-part-2-zbcz1402.aspx http://www.motherearthnews.com/organic-gardening/great-glute...