In the United States, we began producing hybrid wheat crops in the 1920’s. We started utilizing high protein options and stopped using native grains. We produce hybrid wheat to have more protein, so that pasta, pizza, etc. would be a filling meal. The problem is that now the wheat crops in the US have a higher protein concentration, and our digestive system is not always able to break these proteins down. Now, two generations later, diagnoses of Wheat/Gluten related disorders have gone from one type of diagnosis to four: Celiac Disease, Gluten Sensitivity, Gluten Enteropathy and Dermatitis Herpetiformis, in addition to a spike in wheat/gluten allergies. This test measures specific antibodies and immune responses to differentiate between these conditions.
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