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  • Jefferson Adams
    Jefferson Adams

    Could ‘Good Gluten’ Change the Future of Celiac Disease?

    Reviewed and edited by a celiac disease expert.

      Researchers are using CRISPR gene editing technology to eliminate the majority of the gliadins in wheat to create wheat strains that lack the “bad glutens” that trigger the autoimmune disorder celiac disease.

    Caption: Image: CC--Ian Sane

    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.

    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.

    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.

    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.

    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.

    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.

    Read more at Digitaltrends.com , and at Newscientist.com

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    Guest Christopher Snowflake


    Still, the proliferation of good gluten free breads, pastas, beers, and so much more, has made the gluten free life so much more healthy and enjoyable for us.  It's pretty amazing to watch the growth in the gluten free products.  So many foods I thought I would never eat again.  A nice rubbery sourdough made with this new wheat just might make me feel whole again.


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    That would be awesome if they make it affordable.  I am tired of paying a fortune for bread that is only okay.  They are either very dry or very mushy.  And gluten free is expensive.

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    Dow Chemical said 3 years ago that they are working on a GMO wheat that is gluten-free.  Was it Monsanto that created the current GMO wheat epidemic about 20 years ago?  My intolerance started 14 years ago and suffered with full body arthritis for the first 8 years (now, gluten-free for 6 years-arthritis free for 6 years).

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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