Wheat contains a group of anti-enzymes capable of inhibiting amylase, an enzyme present in saliva and the intestinal tract which breaks down starch. Although wheat is rarely eaten raw, and heat destroys anti-amylases, anti-amylase has been found in the center of loaves of bread and in some wheat-based breakfast cereals. Animal experiments and human trials have shown no effect, but could, like protease inhibitors, produce pancreatic hypertrophy if present in large enough quantities.2
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Prepared Summer 1997 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.