Low gliadin wheat source
I am chasing down and researching a food allergy to something I was unaware of until recently -- gliadin in wheat.
I've heard about gluten and do not have issues with it, but a recent IgG blood test revealed that gliadin is very reactionary/inflammatory to my body.
My research indicates that gliadin levels increased due to hybridization in the 1960/70's to increase yields/acre. Not clear if spelt, generally described as "ancient wheat", has low gliadin levels. That said, does you have or know of any wheat flour producers/sources that sell essentially pre-1960's strains of wheat and/or heirloom/non-hybridized wheat flour?