The majority of people cannot digest the gluten (gluten protein) contained in wheat. This leads to an unpleasant feeling of fullness, digestive problems and laziness.
Our modern wheat has nothing to do with the original wheat of yesteryear. Today, a grain of wheat consists of a high proportion of gluten, so that it is easier to process and has the highest possible yield. In these quantities, gluten is often a challenge for the human body and can lead to allergies and intolerances.
The gliadin contained in gluten is said to stimulate the appetite.