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  • Jefferson Adams
    Jefferson Adams

    Could An Italian Patent Change Gluten-free Food World Forever?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 07/17/2014 - Italian researchers are claiming a major scientific and potentially commercial breakthrough that could lead to a revolution in the food available to people with celiac disease.

    Image: Wikimedia Commons--FlankerThe researchers, all at the Department of Agricultural Sciences, Food and the Environment, University of Foggia are claiming that their revolutionary new method will enable the manufacture of wheat products safe for people with celiac disease. The method method involves modifying the gluten proteins in standard wheat so that it will not trigger an adverse gluten reaction in people with celiac disease.

    They claim that their method enables the production of celiac safe and gluten-friendly foods containing “all the dough and baked products made with flour from commonly obtained wheat.”

    A patent has been made by Prof. Aldo Di Luccia and Prof. Carmen Lamacchia, and CNR researcher Dr. Carmela Gianfrani. The application was filed in Italy with the Italian Patent and Trademark Office at the Ministry of Economic Development, on 2 October 2012. An application for extension according to the International Patent Cooperation Treaty (PCT) was filed on 29 April 2013.

    Both researchers have earned a very positive evaluation by the award of the higher threshold of the so-called "scientific credibility".

    Specifically, they claim that their method induces changes in gluten proteins, which break the chain of chemical combinations that trigger the so-called "intolerance" changes, thus avoiding the inflammatory process that interferes with nutrient absorption, and causes lesions and bowel dysfunction.

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    It is not the best English I have ever read to make an understatement. I was hoping the link to the Italian site would provide further information, but there is nothing there.

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    Do You all think that selective growing of food and cross-breading plants (like our fathers, mother, grandmas and grandpas did it) are not genetic modifications? Then you are wrong, all are genetic modifications. The plants can also have mutations which you are so afraid of, both lab modified and "naturally" modified, and even unmodified.

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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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