Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Experts See Way To Cut Wheat Gluten
0

8 posts in this topic

Scott,

Maybe you have the full story and I missed it. Our paper didnt have too much to say----

Experts see way to cut wheat gluten [Honolulu Star-Advertiser, 4 December 2012]

A team of scientists has concluded that it is possible to develop gluten-free wheat plants, according to a study published in the journal PNAS, the Proceedings of the National Academy of Sciences.

People with serious gluten allergies such as celiac disease now have only one tried-and-true option and that is to swear off all foods containing wheat, barley and rye. Only then can they avoid the damage that gluten exposure wreaks, such as abdominal pain, nutritional deficiencies and a progressive flattening of the tiny hairlike villi in the gut that are needed for the proper digestion of food.

Avoiding gluten isn’t easy, and those with the discipline to succeed deal with a host of diet restrictions.

Gluten is a complicated mix of proteins that are stored in seeds of wheat, barley and rye, and only some of these proteins trigger the allergic reactions.

Scientists have experimented with sifting through varieties of wheat and barley lines that lack or make a lot less of key gluten proteins in their grains.

But though they have found varieties that lack some of the important allergenic proteins, “None of the tested materials was completely nontoxic for celiac patients and thus could not be recommended for general consumption,” note the study’s authors.

Those authors, Shanshan Wen of Washington State University in Pullman and colleagues, tried a different approach. It hinged on a key enzyme, one that helps activate a whole set of genes that make the most problematic gluten proteins. Using a genetic engineering trick, they knocked out that enzyme. As a result, the seeds of the wheat they studied had sharply reduced levels of this set of problem proteins.

The authors say it will take more tinkering before they can create a line that eliminates the problem proteins entirely while keeping other non-problem ones in the seeds. But they write that they have a good chance of doing it and that the resulting wheat still should make decent bread for baking.

Next will come testing — in cell cultures, mice and gluten-sensitive apes.

This isn’t the only approach to new dietary solutions for celiac disease. Some scientists, for example, think it might be possible to develop oral enzyme therapies. These would digest away the bits of gluten that cause allergic reactions because they aren’t properly digested by natural digestive enzymes.

Others think it might be possible to desensitize celiac patients by feeding them tiny amounts of gluten and slowly increasing the dose, an approach that’s been successful in some clinical trials in treating allergies to peanuts or milk.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I would've title it "Misguided dreamers see way to reduce one type of harmful protein sequence as academic/scientific exercise while admitting "None of the tested materials was completely nontoxic for celiac patients"."

Personally, I find the idea on par w/ the last graf's "desensitizing" celiac away, as if it's an allergy, which should, imho, be a ridiculous notion.

0

Share this post


Link to post
Share on other sites

wheres your like button <G>

0

Share this post


Link to post
Share on other sites

We need to stop them from putting this GMO garbage "modified sorta kinda like don't look too closely not toxic to celiacs gluten" wheat genetic material into RICE, to create what they pretend is a safe, drought - tolerant version of it. Talk about nightmare scenarios, and that is certainly where this could be heading, because of the vicious fight they waged against GMO labeling in California during the last election, a rice growing state. I am certainly amazed at the deliberate, ongoing, organized misinformation campaign against gluten free food safety the usual Forces of Evil are waging in the social media over this.

0

Share this post


Link to post
Share on other sites

Well said Takala, Hell I blame gmo and the additives for our diseases and my food allergies, including celiac.

We need to stop them from putting this GMO garbage "modified sorta kinda like don't look too closely not toxic to celiacs gluten" wheat genetic material into RICE, to create what they pretend is a safe, drought - tolerant version of it. Talk about nightmare scenarios, and that is certainly where this could be heading, because of the vicious fight they waged against GMO labeling in California during the last election, a rice growing state. I am certainly amazed at the deliberate, ongoing, organized misinformation campaign against gluten free food safety the usual Forces of Evil are waging in the social media over this.

1

Share this post


Link to post
Share on other sites




Genetic manipulation is - IMO - what has caused the alarming increase in Celiac Disease, NCGI along with all AIs -- I don't want a safe wheat - I want safe foods - period.

2

Share this post


Link to post
Share on other sites

SO true Lisa-- just real food would be nice..

1

Share this post


Link to post
Share on other sites

Genetic manipulation is - IMO - what has caused the alarming increase in Celiac Disease, NCGI along with all AIs -- I don't want a safe wheat - I want safe foods - period.

I totally agree !!!
0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,098
    • Total Posts
      920,345
  • Topics

  • Posts

    • My daughter, who is almost 21 and has celiac disease, was diagnosed with Epilepsy a year ago. Hindsight being 20/20, we realized she had been having seizure since she was a teenager but the random passing out and feelings of being 'out of it' were attributed to dehydration or poor nutrition and sleep habits during numerous trips to the emergency room. In our reading about Epilepsy, I have found some mention of celiac and gluten issue connections and even where a strict adherence to a gluten-free diet provided a lot of improve the with frequency and severity of seizures.  I would be interested to know if anyone else shares this experience.
    • I have also reacted to various Planters products, believing them to be safe because gluten is not listed in the allergens but have had almost identical reactions to yours.  It did not occur to me that I might be getting zapped from them until just recently when I ate some of their Salt and Vinegar almonds and became really ill and then recognized that I had reacted to them before. I have notice in the past few months that the 'Hermans' brand nuts, which have never mentioned wheat in their allergens now carries the 'processed in a plant that processes wheat' disclaimer.  It makes me wonder if all nuts are processed in the same manner and if all nuts and nut products should be considered unsafe? I know that I will not trust the Planters brand any longer regardless of whether wheat is listed or not.
    • I've heard some people say that they're gluten free, and some say they're not.. I had a container of planter's cashews that I ate a few days ago and I haven't been feeling that great since then. I thought I was fine, but yesterday I woke up with a headache and was feeling really gassy all day. Then since last night, every once in a while I'll have some stomach cramps. They last for a few minutes and then go away.. that has happened 3 or 4 times since last night. It seems weird that I wouldn't have a reaction right away though.. or at least within a few hours of eating them. I ate some on thursday and on friday, and I didn't really start to feel sick until saturday. It's been a while since I last got glutened though, so maybe my reaction has changed? Or maybe I'm being paranoid and I just ate too many cashews haha. But that's the only thing I've eaten in the past like 2 weeks that was different. Has anyone else had a problem with planter's nuts?
    • Well, a different doc is checking for wheat allergy not the one who ran the celiac test. Interesting about the lyme and ttg iga, I didn't know that.  So much to muddy the waters with her.  She's been treated for lyme for many years but they keep coming back with other tick borne illnesses that may be infecting her.  But since  the testing is so poor and nothing is solid in her testing, I am needing to look at every avenue I can to try to help her.  It's just not adding up. As a young child she had sensory processing disorder, than PANDAS (reaction to strep), then Lyme.  Was gluten free for many years until we added it back in about 4 years ago.  Then 3 months ago started failing fast with psych symptoms of dissociation, anxiety, fears, unwanted laughter, joint pain, random pain, feeling ill after every meal, severe pain after wheat and dairy combo followed by diarrhea.  I hope we get a good GI who will at the very least be willing to rule out celiac as we are running out of ideas.   I hope after all her testing she will be willing to go gluten-free again regardless of what we find, to see if it will help her.                 
    • Great point.  EoE!   http://www.aaaai.org/conditions-and-treatments/related-conditions/eosinophilic-esophagitis
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,131
    • Most Online
      1,763

    Newest Member
    Feralgurl
    Joined