Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Can Science Create Safe Wheat for People with Celiac Disease and Gluten Sensitivity?
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 12/19/2012 - Can scientists create gluten-free wheat strains that are safe for people with celiac disease, and suitable for making bread? According to a team of researchers writing in the journal PNAS, the answer is 'yes.'
Gluten is a complex mix of proteins stored in kernels of wheat, barley and rye. Some, but not all, of these proteins trigger the immune reactions seen in celiac disease and gluten sensitivity.
Scientists have already experimented with another method that involves sifting through various kinds of wheat and barley in search of types that contain little or no offensive gluten proteins in their grains.
So far, researchers have found wheat varieties that lack some of the important allergenic proteins, but they have yet to find a variety that is completely safe for people with celiac disease.
That fact led the research team led by Shanshan Wen of Washington State University in Pullman and colleagues, to try a new approach that focused on a key enzyme that helps to trigger a group of genes that produce the most reactive gluten proteins.
To do this, they used a genetic engineering trick that eliminated the key enzyme altogether. The resulting seeds wheat kernels showed sharply lower levels of these reactive gluten proteins.
The research team predicts that, with more more tinkering, they will be able to create a line of wheat that completely eliminates the problem proteins, and keeps the non-problem proteins in the wheat.
According to their write-up, they feel that they have good odds of creating wheat that is safe for people with celiac disease, and suitable for producing good bread and baked goods.
If successful, they will then begin testing the results in cell cultures, mice and gluten-sensitive apes.
Celiac.com welcomes your comments below (registration is NOT required).
Are the New Sorghum Hybrids Safe for People with Celiac Disease?
In the west, sorghum has traditionally been used to feed livestock.... [READ MORE]
Is Triticum Monococcum (Einkorn) a Safe Wheat for those with Celiac Disease?
Triticum monococcum wheat
is also known as Einkorn wheat and small spelt,
but do not confuse it with common spelt which is not the same thing.... [READ MORE]
Baking Quality Wheat Ancestors May be Safe for Those with Celiac Disease
Gastroenterology.... [READ MORE]
Corn Gluten - Is it Safe for a People with Celiac Disease Who are on a Gluten-Free Diet?
The term gluten in reference to the cohesive, elastic protein
mass remaining after starch is washed from a dough goes back
to Beccari in 1745.... [READ MORE]