Non-Toxic Wheat Possible Option for Future Celiac Disease Treatment
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Celiac.com 10/28/2005 – According to Dutch researchers, it may be possible to produce varieties of wheat that are safe for people with celiac disease. Dr. Spaenij-Dekking of Leiden University Medical Center and colleagues examined public databases that contained data on the many different varieties of wheat gluten proteins which can be found in wheat. Their goal was to identify the wheat varieties that contained the lowest levels of T-cell- stimulatory epitopes. The researchers found that the level of toxicity of the different types of wheat varies greatly, and the more ancient and grass-like the variety the less T-cell- stimulatory epitopes it contained, and conversely, the more modern the variety the greater its level of toxicity for those with celiac disease. They concluded that the use of selective breeding and screening could create a variety of wheat that is safe for those with celiac disease, and one that could prevent disease in those who are at risk.
As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).