Hi Vikki,

What is your views on the new research of removing gliadins from wheat? I know in your Gluten Sensitivity & Celiac DVD (2009) you mentioned that gliadins was the serious offender. If they remove the gliadins and just leave the glutenins do you consider wheat still bad for our bodies?

That’s a great question. Apparently there are more than 60 peptides (protein fragments) known to cause problems in gluten. So, according to this data, removing gliadin would be insufficient to make wheat “safe”.
Dr Vikki