European Parliament 11 September 2012, Written question E-008013/12 Rareş-Lucian Niculescu (PPE) to the Commission. Gliadin content of wheat flours

Question for written answer E-008013/12 to the Commission Rareş-Lucian Niculescu (PPE) (11 September 2012) Subject: Gliadin content of wheat flours According to research by the cardiologist Dr William Davis (as quoted by CBS News), the flour we eat today comes from a very different type of grain than was previously used, following a process of genetic modification over the period 1960‐70.