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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    GLUTEN-FREE WHEAT? CAN NEW WHEAT HYBRIDS HELP CELIAC SUFFERERS?


    Jefferson Adams

    Celiac.com 07/31/2013 - People with celiac disease react to specific proteins in wheat, and a team of scientists from Washington State University are attempting to develop new varieties of wheat that suppress those proteins and are safe for those with celiac disease.


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    Photo: CC--mrpbpsCurrently, they can silence nearly 90 percent of the protein that causes a gluten reaction. They hope their research efforts will lead them to a strain that suppress 100% of the proteins that trigger gluten reactions.

    Since people with celiac disease react to specific proteins in wheat, the simple solution is to eliminate those proteins to develop an allergy-free wheat.

    According to the U.S. National Institutes of Health, wheat is made up of three groups of proteins : gliadins, low molecular weight glutenin subunits and high molecular weight glutenin subunits.

    The majority of people with celiac disease can tolerate the high molecular weight glutenin proteins, so the Washington State scientists attempted to silence the genetic expression of the other proteins in wheat.

    The high molecular weight glutenins are necessary for baking, so the wheat should produce flour suitable for a variety of breads and dough.

    The researchers are using a genetic technique called RNA interference, that has enabled them to silence the expression of more than 80 percent of the wheat genes associated with autoimmune reactions.

    “With our molecular genetic technologies we have wheat plants that silence 85.6 percent of the immunogenic genes,” said Diter von Wettstein, a plant science professor at Washington State. “The chances of getting plants with more than 90 percent silencing is good.”

    Such wheat hybrids might not work for all people with celiac disease, but could they provide benefits for the majority of people with celiac disease?

    What do you think? Would you try it? Share your thoughts below.

    Read More at Producer.com.


    Image Caption: Photo: CC--mrpbps
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    Guest giulia

    Posted

    only nature decides what, and if we can, eat wheat. no man, not even if it is called scientist can create a grain suitable for human beings.

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    I get severe stomach pains and other serious symptoms after eating GM-containing food products, so I don't think I would want to try the wheat if it's been genetically modified. I wouldn't even know if I was reacting to the wheat or the GMO adulteration. Since I don't know why I can't tolerate GM foods, I wouldn't want to take the risk. If the wheat is not GM, I might consider trying it, if it is truly gluten-free.

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    Guest linda

    Posted

    Quit messing with our food. That's what put us in the muddle of nasty GMO'd foods to start with. We don't need wheat.

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    Guest Christy

    Posted

    Yes, I would definitely eat it. I've tried every kind of gluten-free bread/pastry/pizza crust out there, even homemade, and nothing compares to the gluten version, unfortunatley. If they can pull it off, my taste buds salute you!!

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    Guest Charlotte Martin

    Posted

    I am whole food plant strong in my diet and I love it. The only thing that frustrates me is I cannot eat wheat, barley or rye. The gluten-free breads are so unhealthy that I have just decided to forego eating bread. I would love to try this wheat. The person who said only nature can produce food doesn't realize that man has been manipulating plants for thousands of years... most often for the bad. Our fruits and vegetables have been manipulated to be sweeter, larger, more attractive and non-perishable. How does he think all the California vegetables and fruits end up in our supermarkets? Yes, bring on the gluten-free wheat!

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    Guest Patti D

    Posted

    I would be scared to try it. My reaction to gluten is so severe that the sheer pain would keep me from taking the chance. It's not worth it. I don't miss wheat that much and I'm doing fine without it.

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    Guest Sharon Kees

    Posted

    I would likely try it, but I would try to be smart about it. I think I would know pretty quickly if it was a problem with me because first my fatigue and joint pain would return, then I would probably have an outbreak of dermatitis herpetiformis. But even without those symptoms, I would want some follow up bloodwork to check my nutrients and my anemia. But would I want to taste really good wheat bread again? YES! So I would try it.

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    Guest Sharon

    Posted

    I would absolutely try gluten-free wheat. Since I have silent celiac disease, I couldn't believe I even had celiac disease when I was first diagnosed. Gluten-free food is the pits, especially in the breads and pastas.

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    I definitely would not try it! I really miss all my favorite foods made with wheat, but knowing how sick it makes me and having to take a month or more to recover, no way would I try it or anything else I cannot read all the ingredients and where it was manufactured and the cooking surfaces etc. I would love a resolution to this horrible disease, it is so frustrating almost on a daily basis at work or going out to be able to find something I like to eat that is safe from cross contamination and things that trigger my celiac disease.

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    This is suspect to me. "Such wheat hybrids might not work for all people with celiac disease, but could they provide benefits for the majority of people with celiac disease?"

     

    But I wouldn't knowingly touch a GMO product with a 10-foot pole.

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    Guest Dolores

    Posted

    Yes I would try gluten free wheat. I would try it but I have auto immune diseases so I don't know if it would be okay.

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    Guest Wilford Diabeeeetus Brimley

    Posted

    I get severe stomach pains and other serious symptoms after eating GM-containing food products, so I don't think I would want to try the wheat if it's been genetically modified. I wouldn't even know if I was reacting to the wheat or the GMO adulteration. Since I don't know why I can't tolerate GM foods, I wouldn't want to take the risk. If the wheat is not GM, I might consider trying it, if it is truly gluten-free.

    Obviously, you're not diabetic and forced to use GM products on a daily basis.

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    Guest Gramma

    Posted

    If a person has serious, 'full-blown' celiac they should not try this when alone, and they should have their 'epi' pen nearby. I would try it, but I do not (yet) have true celiac.

     

    I have 'gluten intolerance', and my only symptom so far is EXTREME coughing for several days after eating gluten. I and my doc wonder if my symptoms could progress into full-blown celiac.

     

    I did not start the gluten-induced coughing until I was over 60 and I would appreciate any info from anyone who developed celiac as an adult. Ever heard of gluten-induced extreme coughing as a precursor to celiac? (By extreme coughing, I mean for 2 years I could not even carry on a conversation, till I went off gluten for another reason and like magic, my coughing stopped in about a week!)

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    I would surely try this wheat. Thanks to the scientists who are putting their effort for the benefit of mankind. I would even like to grow this wheat in my land in Pakistan but I would need about 10 Kg of the seeds. I am a believer of evolution.

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    If a person has serious, 'full-blown' celiac they should not try this when alone, and they should have their 'epi' pen nearby. I would try it, but I do not (yet) have true celiac.

     

    I have 'gluten intolerance', and my only symptom so far is EXTREME coughing for several days after eating gluten. I and my doc wonder if my symptoms could progress into full-blown celiac.

     

    I did not start the gluten-induced coughing until I was over 60 and I would appreciate any info from anyone who developed celiac as an adult. Ever heard of gluten-induced extreme coughing as a precursor to celiac? (By extreme coughing, I mean for 2 years I could not even carry on a conversation, till I went off gluten for another reason and like magic, my coughing stopped in about a week!)

    Hi - There is no epi pen for celiac - it is not an allergy but an autoimmune disease.

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    admin

    Scand J Gastroenterol 1999 Feb;34(2):163-9
    Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N, Reunala T, Maki M
    Dept. of Medicine, Tampere University Hospital, Finland.
    BACKGROUND: We investigated whether wheat starch-based gluten-free products are safe in the treatment of gluten intolerance. METHODS: The study involved 41 children and adults with coeliac disease and 11 adults with dermatitis herpetiformis adhering to a gluten-free diet for 8 years on average. Thirty-five newly diagnosed coeliac patients at diagnosis and 6 to 24 months after the start of a gluten-free diet and 27 non-coeliac patients with dyspepsia were investigated for comparison. Daily dietary gluten and wheat starch intake were calculated. Small bowel mucosal villous architecture, CD3+, alphabeta+, and gammadelta+ intraepithelial lymphocytes, mucosal HLA-DR expression, and serum endomysial, reticulin, and gliadin antibodies were investigated. RESULTS: Forty of 52 long-term-treated patients adhered to a strict wheat starch-based diet and 6 to a strict naturally gluten-free diet; 6 patients had dietary lapses. In the 46 patients on a strict diet the villous architecture, enterocyte height, and density of alphabeta+ intraepithelial lymphocytes were similar to those in non-coeliac subjects and better than in short-term-treated coeliac patients. The density of gammadelta(+)cells was higher, but they seemed to decrease over time with the gluten-free diet. Wheat starch-based gluten-free flour products did not cause aberrant up-regulation of mucosal HLA-DR. The mucosal integrity was not dependent on the daily intake of wheat starch in all patients on a strict diet, whereas two of the six patients with dietary lapses had villous atrophy and positive serology.
    CONCLUSION: Wheat starch-based gluten-free flour products were not harmful in the treatment of coeliac disease and dermatitis herpetiformis.

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