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    Can Science Create Safe Wheat for People with Celiac Disease and Gluten Sensitivity?


    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.'


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    Photo: CC--Dag Endresen.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.

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    Guest Ann Curtis

    Posted

    It would have been nice if the scientists would have left grains alone to begin with, and hadn't been tinkering with them for the past fifty years or so. If they'd just left all the "ancient" grains alone--they wouldn't now have to "find" a grain that celiacs and gluten-intolerant people can stomach.

     

    Any time science tinkers with anything, it usually ends up that we pay a price for such tinkering.

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    Extreme caution is urged related to the use of genetic engineering to manipulate our food. The science is not precise. The genetically engineered foods we are currently eating are a contributing factor to the rise in autoimmune disease. Long term independent peer reviewed testing must be conducted before we introduce any genetically engineered food into our environment and our food supply.

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    I have high doubts I could eat it. Are they going to alter corn, rice and other grains that I get sick on? That does not remove the issue of cross contamination as well.

     

    I have doubts about this. All grains have a type of gluten in them, and I can't eat any of them. Are they going to alter milk so I can drink it as well? Or tomatoes and other foods?

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    Guest Sandy

    Posted

    I have high doubts I could eat it. Are they going to alter corn, rice and other grains that I get sick on? That does not remove the issue of cross contamination as well.

     

    I have doubts about this. All grains have a type of gluten in them, and I can't eat any of them. Are they going to alter milk so I can drink it as well? Or tomatoes and other foods?

    My next question would be, what about all the pesticides that are being used? I have been reading some articles lately that suggest that we are being poisoned by them. I haven't been diagnosed with celiac disease yet, but I have several of the symptoms. I would like to believe I don't have it, but common sense and doing my homework says I probably do. I am so overwhelmed with this whole process. I now worry about how dangerous the pesticides are that are being sprayed on the fruits and vegetables we are consuming. I can't afford to buy organic products continuously. Gardening seems the best solution, but is a big undertaking if you want to be able to can enough foods for a whole family. This is just a lot to take in and requires much patience and educating. God bless the person responsible for trying to help the rest of us fit into a world where not having the knowledge and resources is making us unhealthy. I am thankful for finding this site.

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    Extreme caution is urged related to the use of genetic engineering to manipulate our food. The science is not precise. The genetically engineered foods we are currently eating are a contributing factor to the rise in autoimmune disease. Long term independent peer reviewed testing must be conducted before we introduce any genetically engineered food into our environment and our food supply.

    I absolutely agree with you. I've been experiencing all kinds of health problems lately including sudden arthritis pain in every joint in my body. I had some allergy testing done and found out that I'm allergic to wheat, corn and soy. Coincidence? I don't think so, these are all genetically engineered grains. I felt much better when I stopped eating these grains and the arthritis pain is 80% better, but now found out that I have an autoimmune disease - Sjogrens as well as gastroparesis.

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    It would have been nice if the scientists would have left grains alone to begin with, and hadn't been tinkering with them for the past fifty years or so. If they'd just left all the "ancient" grains alone--they wouldn't now have to "find" a grain that celiacs and gluten-intolerant people can stomach.

     

    Any time science tinkers with anything, it usually ends up that we pay a price for such tinkering.

    Absolutely.

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    It would have been nice if the scientists would have left grains alone to begin with, and hadn't been tinkering with them for the past fifty years or so. If they'd just left all the "ancient" grains alone--they wouldn't now have to "find" a grain that celiacs and gluten-intolerant people can stomach.

     

    Any time science tinkers with anything, it usually ends up that we pay a price for such tinkering.

    I meant that I absolutely agree with you that science needs to stop tinkering with our food. The original wheat did not have the kind of gluten that is in our GM wheat today. If certain changes can't possibly happen in nature naturally there is a good reason for it. Splicing genes into or out of a food cannot be good.

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    Scott Adams
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    Cereal Chem. 76 (5): Pub. no. C-1999-0804-01R
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    Jefferson Adams
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    Journal of Agricultural and Food Chemistry ACS News Service Weekly PressPac: April 3, 2013

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    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023