Can I ask for a bit of help from my friends here?

[Tumbulu]

11. gluten is a conjugate of two proteins

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains.

It is the structure of the proteins that make up the gluten in some of the oldest varieties that appears to be different.

Gluten simply describes the composite and not the actual structures or forms of the gliadin and glutelin.

It seems that these two proteins can have different shapes. These can be distinguished by gel electrophoresis. It seems that modern wheat breeders have selected for the forms of gliadin and or glutelin that make the strongest glutens. The older varieties have proteins that form a gluten structure, but those proteins are not the same- looking at gels of the proteins one can see the differences.

In the old spelts and in this Sonora wheat the proteins have one gel profile. In the modern wheats and in the modern spelts those proteins have another profile. Gel profiles are sort of like fingerprints of a protein.

And so this is my theory of why so many people who cannot tolerate regular wheat can enjoy this wheat, it has different proteins making this conjugate called gluten up.

I have no other theories of why the people that I know who cannot eat wheat for various reasons can eat this old variety. And dixiegrrrl this is only my observation- there have been no studies about this- heck there is hardly any of this wheat around- you have to know one of the farmers personally to even get it. And who has any money to run studies? But my guess is that something has happened to modern wheats- how is it that so many people are now gluten intolerant? Isn't it possible that something about the gluten has changed?