New research reveals that a family of proteins in wheat may be responsible for activating inflammation in chronic health conditions such as multiple sclerosis, asthma, and rheumatoid arthritis. Scientists discovered that the proteins might also contribute to the development of non-celiac gluten sensitivity.
[Wheat in a bag]
Amylase-trypsin inhibitors found in wheat may potentially lead to the development of inflammation in the lymph nodes, kidneys, spleen, and brain.

Findings were presented at UEG Week 2016 in Vienna in Vienna, Austria - a meeting organized by United European Gastroenterology for specialists to communicate the latest research in digestive and liver diseases.

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