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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Wheat? Can New Wheat Hybrids Help Celiac Sufferers?

    Reviewed and edited by a celiac disease expert.

    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.

    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.


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    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 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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    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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  • 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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