Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
German Researchers Develop New Ultra-Sensitive Test for Gluten in Foods
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
Nahrung. 2003 Oct;47(5):345-8.
Celiac.com 01/14/04 – German researchers have developed a new test to determine the level of gliadin, the portion of gluten that is toxic to celiac patients, in foods. This new technique is called immunopolymerase chain reaction (iPCR), and it utilizes immunological detection of gliadin by a monoclonal antibody R5 conjugated when an oligonucleotide is amplified by PCR. The technique yields a "30-fold above the level reached by enzyme immunoassay" in laboratory tests, and it detects concentrations in food "as low as 0.16 ng/ml corresponding to 16 microgram gliadin/100 g food or 0.16 ppm (corresponding to 0.25 g of food extracted in 10 ml of solvent and 25-fold dilution of the extract prior to analysis)." This is the first time that this highly sensitive technique has been used for gliadin analysis, and "is the first approach to perform real-time iPCR in one step without changing the reaction vessels after enzyme immunoassay for subsequent PCR analysis thus minimizing risks of contamination and loss of sensitivity."
Celiac.com welcomes your comments below (registration is NOT required).
Is Gluten-free Wheat the Holy Grail of Grain Research?
Kansas farmers grow a lot of wheat.... [READ MORE]
Millet is an Untapped Gluten-Free Resource
Despite the fact that millet is more nutritious than wheat, as well as other gluten-free grains, modern science lacks the processing technologies to manufacture it on a large scale.... [READ MORE]
Is Triticum Monococcum (Einkorn) a Safe Wheat for those with Celiac Disease?
Triticum monococcum wheat
is also known as Einkorn wheat and small spelt,
but do not confuse it with common spelt which is not the same thing.... [READ MORE]
Wheat Starch-containing Gluten-free Flour Products in the Treatment of Celiac disease and Dermatitis Herpetiformis. A Long-term Follow-up Study
Scand J Gastroenterol 1999 Feb;34(2):163-9
Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N, Reunala
T, Maki M
Dept.... [READ MORE]