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The discussions reflect a balanced perspective, with commenters like @brunavvaz emphasizing that the changes in gluten structure are not linked to health issues, while others, such as @AJStein_de, highlight the potential connection to celiac disease without definitive evidence. Overall, the tone is analytical yet open, showing that these social discussions are engaging with the research's nuances and possible implications.
Most posts acknowledge that wheat breeding from 1891 to 2010 increased glutenin contents but decreased protein and gliadin, reflecting general agreement with the article’s findings.
Discussions show moderate curiosity, with some posts questioning implications for health and others sharing additional insights about wheat modifications.
Posts contain some references to specific data points and debates about wheat's health effects, indicating moderate engagement.
The dialogue suggests the study influences ongoing debates about wheat safety and cultivation, hinting at its moderate significance in agricultural and health discussions.
Changing wheat composition due to #breeding could be a cause of growing prevalence of #celiac disease. Analysing #wheat cultivars from 1891-2010 showed no changes in #gluten content; the harvest year had a more significant effect on #protein composition: https://t.co/FoSrHGBf09
Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents | Journal of Agricultural and Food Chemistry Sorry folks but modern wheat is not worse than ancient. https://t.co/jL0IFQ67F4
"At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." https://t.co/8fHO3hYX0b
@AnaPaulaNanci @heroesinheart @fernandaimamura Isso. O Trigo original é hoje em dia chamado de Trigo Sarraceno. O Trigo que hoje conhecemos tem muita modificação. Especialmente a parte do Glúten. Aqui tem um bom estudo sobre isso. https://t.co/sWvDCpbgQD
Sources: ‘The Good Gut’ - book https://t.co/GA7HHrpksT
@brunavvaz "Given the fact that certain gliadins are often considered to be the most immunogenic gluten protein type, these changes suggest no association between changes in protein composition due to wheat breeding and the rise of wheat-related health issues" https://t.co/kyAx9b90Ui
This video explores the evolution of wheat breeding from 1891 to 2010, highlighting significant improvements in yield and glutenin content, alongside reductions in protein and gliadin levels, based on historical data…
Join Dr. Jace and Dr. Addy in this episode of The Functional Code as they explore GMO vs non-GMO foods. Discover how organically grown crops have higher antioxidants and lower pesticide residues, which may affect…
The prevalence of Celiac Disease and Non-Celiac Gluten Sensitivity has increased dramatically, possibly due to modern wheat hybridization, herbicides, industrial processing, or better diagnostics. Consider gluten-free…
@stertrais Par ailleurs, la sélection n'a visiblement pas eu d'influence sur le risque : https://t.co/wC4awpoE6L Ce qui n'est pas le cas des processus de transformation.
@PaulineEnamarre @mic57330021 Pourtant cette recherche dit l'inverse : https://t.co/Bbu6RrUDDj
@brunavvaz "Given the fact that certain gliadins are often considered to be the most immunogenic gluten protein type, these changes suggest no association between changes in protein composition due to wheat breeding and the rise of wheat-related health issues" https://t.co/kyAx9b90Ui
El supuesto cambio en la estructura del gluten es un mito: Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but D… https://t.co/VnjjvJzcIq
Sources: ‘The Good Gut’ - book https://t.co/GA7HHrpksT
@AnaPaulaNanci @heroesinheart @fernandaimamura Isso. O Trigo original é hoje em dia chamado de Trigo Sarraceno. O Trigo que hoje conhecemos tem muita modificação. Especialmente a parte do Glúten. Aqui tem um bom estudo sobre isso. https://t.co/sWvDCpbgQD
@Baran6bir @MetinEnesARSLAN @Trakyali2210 @bilgi_dunyasi__ Sonuçlarını yazdım zaten. Bir zahmet özetini okuyuver. İngilizcen yoksa "google translate" yeterli. Düzelteyim, ilk yazar Powles değil, Pronin. İlgili olmak kavram ve yazılanları anlamaya yardım edebilir ama sonuçta bilimsel makale, uyarayım. https://t.co/TnXhV22Tjl
RT @DrGundry: Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing…
RT @DrGundry: Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing…
RT @DrGundry: Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing…
Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents | Journal of Agricultural and Food Chemistry Sorry folks but modern wheat is not worse than ancient. https://t.co/jL0IFQ67F4
RT @danrejto: "At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." http…
RT @danrejto: "At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." http…
"At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat." https://t.co/8fHO3hYX0b
RT @AJStein_de: Changing wheat composition due to #breeding could be a cause of growing prevalence of #celiac disease. Analysing #wheat cul…
RT @AJStein_de: Changing wheat composition due to #breeding could be a cause of growing prevalence of #celiac disease. Analysing #wheat cul…
Changing wheat composition due to #breeding could be a cause of growing prevalence of #celiac disease. Analysing #wheat cultivars from 1891-2010 showed no changes in #gluten content; the harvest year had a more significant effect on #protein composition: https://t.co/FoSrHGBf09