NeuroTalk Support Groups - US flour higher in gluten than European flour

Remember in my other thread I said gluten sensitivity doesn't seem as big of a thing here (where-I-live-in-Europe)? Well, it did occur to me that it simply wasn't as well known, yet. But my personal, working hypothesis, as mentioned before, is that recent generations (past 100 years?) have over-consumed wheat, and thus have been more prone to develop sensitivities. My suspicion is that the industrial revolution has contributed to this by altering western food supply... maybe in various ways.

Well, then, while investigating how to mix my (I-don't-care-if-they're-gluten-filled) cakes, I read this:

(http://pastrychefonline.com/2009/01/...ifferent-cake/)

Quote:

I don’t know all of the reasons why, but the deal is that the wheat flours used in Europe have a much lower protein content than American wheat flours. Knowing this fact helps to clarify things a little.

Remember, flour and eggs play together on Team Structure. Fat and sugar are on Team Tender. If European flour is low in protein content (gluten), it stands to reason that the eggs will have to step up their game and play a more front-and-center role in giving the cake structure. Since American flours are higher in protein, more gluten can develop.

I also read a European article (can't find it now, and the article isn't in English anyway) asserting that "modern wheat" (in Europe!) is higher in gluten than it used to be.

=====================
These are both good reasons why:

1) gluten sensitivity has not been as big in Europe, thus far and
2) gluten sensitivity is coming to Europe!

Also kinda supports my hypothesis that humans and wheat are not natural enemies. My thinking is that a small exposure to regular wheat, historically, might not have produced any auto-immue response. But over-consumption of wheat products can lead to sensitivity, thus producing the damaging auto-immune responses. Clearly, richer-in-gluten wheat will elicit such responses at an even lower threshold of consumption, making high wheat consumption even more problematic.

=================
Note on sources....

I need to find that European article about modern wheat, to check if sources are bona fide.

I believe the cook, because the presence of gluten makes itself known, in cake-making.