Gluten exorphins

Gluten exorphins are a group of food peptides with opiate-like properties (known as opioids), formed during the break down of the gluten protein in modern wheat (Triticum aestivum L.). While likely contributing to wheat's additive and endocrine-disruptive properties, they represent only a fraction of the 23,000+ proteins cataloged in the T. aestivum proteome thus far.

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View the Evidence: Problem Substances

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