Listen to your mouth. If chewing bread feels like chewing glue and leaves your throat scratchy, WGA might be the hidden variable you never knew existed.
When you chew, WGA literally “glues” itself to the surface of your mouth. This is the physical sensation you perceive as stickiness or pastiness. chew wga
Unlike other proteins that are easily broken down by stomach acid, WGA is remarkably stable and resistant to digestion. This is the key to its biological activity. If you chew a piece of whole wheat bread, cracker, or pasta for 60 seconds without swallowing, you aren’t just mechanically breaking down starches. You are chemically interacting with WGA. Listen to your mouth