few genome loci with the protein. unresolved questions relevant to a complete understanding of immune responses to gluten are: why is the rate of late onset gluten sensitivity rapidly rising? is this truly a wheat problem, or something that is being done to wheat, or to those who are eating wheat (for example, communicable diseases a trigger? some individuals are susceptible by genetics (early onset), but many late onset cases could have different triggers because there is nothing genetically separating the 30 to 40% of people that could have triticeae sensitivity from the ~1% that, in their lifetime, will have some level of this disease. another way to make wheat less immunogenic is to insert proteolytic sites in the longer motifs (25-mer and 33-mer), facilitating more complete digestion.