
Processing may render gluten-containing foods technically safe celiac patients, but so far live safety testing can only be performed on actual patients, not in laboratory computer models.
A team of researchers recently set out to test the safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice. The research team included T.L. Freitag, J. Loponen, M. Messing, V. Zevallos, L.C. Andersson, T. Sontag-Strohm, P. Saavalainen, D. Schuppan, H. Salovaara...
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