Wheat Gluten, Desirable or Dangerous Genes | Biomed grid

My opinion is issued to collect and broaden the information about gluten, or more precisely, whether its presence and properties should raise concerns. Knowledge about gluten has expanded considerably over the last dozen or so years. It is known that it is a large polymer consisting of a mixture of proteins. Gluten occurs in popular cereals such as wheat, spelt, barley, rye and oat. Works carried out by cereal breeding institutes require a continuous control of the presence of various forms of these proteins in wheat grain, because, firstly, there is a need to obtain fertile varieties with high grain quality parameters, and secondly, to improve the physical and chemical properties of farinaceous products. As it turned out, gluten, which brings many positive aspects in the breeding process of cereals, as well as in the production of bakery products, can become a cause of many problems for humans. According to many authors, apart from celiac disease, there are already over 50 other diseases, such as osteoporosis, autoimmune diseases, cancer and neurological diseases that are being associated with gluten effects.