Wheat Sensitivity May Have Nothing to Do With Gluten

When most people think of wheat-related health issues, they think of gluten, a protein found in wheat, barley, and rye that’s harmful for anyone with celiac disease. But gluten may not be the only culprit: A different family of proteins found in wheat and other grains—called amylase-trypsin inhibitors (ATIs)—has also piqued the interest of scientists in recent years. And now, German researchers say that ATIs appear to cause inflammation, and make chronic health conditions worse.