People sensitive to gluten can suffer from bloating and diarrhea. Researchers are imagining ways to make flours better tolerated by people.
Some ancient wheats seem to have less allergenic peptides than new wheats. Peptides, small molecules produced by the digestion of gluten, can be recognized by the immune system and could cause sensitivity. The selection of wheat seeds with low IAT contents could therefore be another avenue for wheat selection. The organization of the gluten network in wheat grains varies depending on the amount of sunshine and humidity in June and July.