Fri, 01 May 2026 08:02:47 +0000

The Ancient Gluten That Might Be Sabotaging Your Health In recent years, gluten has become a household term—especially among those following health-conscious diets or managing conditions like celiac disease and non-celiac gluten sensitivity. But while modern science unpacks the mysteries of common gluten sources, an intriguing but lesser-known concept is emerging: ancient gluten in traditionally fermented grains. While not “gluten” in the modern processed sense, ancient grains preserved using time-honored methods harbor gluten proteins that many bodies may struggle to digest, potentially impacting health today. ### What Is Ancient Gluten? Ancient gluten refers not to a new type of protein but to the gluten found in less common, heritage varieties of grains like spelt, emmer, einkorn, and farro—crops cultivated thousands of years before industrial agriculture simplified staple grains. Though these grains predate modern breeding techniques, their gluten remains structurally similar to contemporary wheat gluten—albeit often considered more “naturally” digestible by some traditions.