Their results found a link between gluten sensitivity and the the Adenosine Triphosphate Amylase (ATI) protein, which is found in larger quantities in high-output wheat.
ATIs are natural insect repellents and modern farming techniques grow high ATI-containing crops to increase their yield. This could explain why gluten sensitivity has been on the rise.
and:
"Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4." http://www.ncbi.nlm.nih.gov/pubmed/23209313
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