Humongous zucchini slices suffice as a bun for my Buffalo burger.
I’m not allergic to gluten. A test proved that. Through trial and error, however, spanning four years, I recognized that when I eliminated wheat and related grains for at least thirty days and reintroduced them again I experienced a rash, bloating and fatigue. Like I swallowed one too many sleeping aides. I discovered that I had a ‘sensitivity’ to gluten. That’s different from an allergy but just as troublesome.
I recently learned that it’s probably not gluten at all that’s the problem. The other night I was watching DW, a German television station program called: “Tomorrow Today: The Science Magazine.” (I record that science programs for current information about all kinds of science technology as part of my daughter’s homeschooling science curriculum.) In the show, Anne O’Donnell reported that gluten wasn’t the only culprit. Apparently, another protein in wheat is causing a reaction in people according to the Mainz University Clinic.
For over a year, researchers at the Mainz Clinic have been comparing old varieties of wheat, barley, rye, and spelt with comparable high yield grains on the market. And through my research for this post I discovered that a paper by Y. Junker and co-workers written back in December 2012 addressed the very same issue. Research indicates there is a difference between old and new wheat grains. To the surprise of Detlef Schuppan, a scientist at Mainz, the number of Amylase Trypsin Inhibitors, ATI’s, have increased in modern grains.
ATI’s are naturally occurring insecticides bred into modern plants to ward off insects. ATI’s have made more people intolerant to wheat. While ATI’s aren’t toxic to humans, they can in fact cause multiple health issues for some people.
Unfortunately the current trend to farm with grains containing ATI’s will not stop, as the plants produce a greater yield. And so the same course of action remains. People with Celiac disease must totally avoid wheat due to the gluten in it. People with wheat ‘sensitivity’ will have to avoid wheat due to the ATI’s in it.
While it’s difficult to make the same texture without the use of the sticky protein (gluten), there are alternative products on the market. Not all of them are them are healthy. Many contain too much sugar. Being inventive and adaptable is they key. The night my son cooked burgers for our dinner, I steamed humongous zucchini slices to act as a bun for mine. I also sautéed bell peppers and onions and sliced tomatoes David had grown. In this way I ate a lot more veggies and avoided bread. Truthfully, it was difficult to hold it all together. But it tasted great.