Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Jefferson Adams
    Jefferson Adams

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

    Reviewed and edited by a celiac disease expert.
    Gluten-free Wheat? Can New Wheat Hybrids Help Celiac Sufferers? - Photo: CC--mrpbps
    Caption: Photo: CC--mrpbps

    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.

    Currently, 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.

    Celiac.com Sponsor (A12):
    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 Open Original Shared Link.



    User Feedback

    Recommended Comments



    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.

    Link to comment
    Share on other sites
    Guest DJ

    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.

    Link to comment
    Share on other sites
    Guest Patricia Hartner

    Posted

    Yes, I would try this.

    Link to comment
    Share on other sites
    Guest Jackie

    Posted

    I think they should just forget about it. We don't need wheat.

    Link to comment
    Share on other sites
    Guest Justin Perkins

    Posted

    I would give it a try. I would even beg my folks to grow a bunch of it.

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    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!!

    Link to comment
    Share on other sites
    Guest Nancy

    Posted

    Yes, I would try it and make some sourdough bread, which I have greatly missed.

    Link to comment
    Share on other sites
    Guest Ruth Grubbs

    Posted

    I would be willing to try this wheat.

    Link to comment
    Share on other sites
    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!

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    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...


    Jefferson Adams
    Have Wheat and Gluten Changed Over Time?
    Celiac.com 02/24/2017 - Have wheat and gluten changed over time? Is the wheat we consume today substantially different to the wheat we ate fifty or one-hundred years ago? These are interesting questions that have invited a good deal of speculation, but so far, at least, no good answers.
    Dr. Chris Miller, a former faculty member at Kansas State University in Grain Science and Industry, now the director of wheat quality research at Heartland Plant Innovations, is working on a project that could allow people with celiac disease to safely consume wheat. As part of that project, Dr. Miller is studying different wheat varieties from the Kansas State University breeding program.
    So far, he has examined 50 Hard Red Winter wheat lines, which include current commercial varieties, older varieties...


    Jefferson Adams
    Are We on The Verge of Gluten-Free Wheat?
    Celiac.com 06/10/2019 - Gluten-free wheat is surely an oxymoron, right? How can wheat be gluten-free? Well, researchers are currently creating wheat strains that exclude the proteins that trigger immune reactions in people with celiac disease and gluten-sensitivity. The result could be the first wheat that is safe for people with celiac disease.
    The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease and also have been associated with food allergies. The research team recently set out to reduce the toxicity of gliadin proteins in wheat.
    To reduce the levels of these proteins in the flour, the team used an RNA interference plasmid, which targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene, to genetically tra...


    Jefferson Adams
    U.S. Wheat Acreage Plummets to 110 Year Low
    Celiac.com 11/11/2019 - Plantings of U.S. wheat crops are in steep decline. Abundant supplies, low prices, and competition from global suppliers are driving a decline in US wheat production to levels not seen since William Howard Taft was president, in 1909.
    A Bloomberg survey of six major market analysts projects a decline in planted acres of all varieties of winter wheat to 31.118 million, down from 31.159 million a year ago and barely above the 29.196 million acres planted 1909, the first year the USDA kept records. 
    Current futures for hard red winter wheat are down about 15% for 2019, one of the worst commodity performances for the year. 
    In some parts of the southern U.S., wheat is now cheaper than corn, giving farmer plenty of incentive to ditch wheat for c...


  • Recent Activity

    1. - Pua posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Pretty desperate for some guidance

    2. - trents replied to MomofGF's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Not sure if this is Celiac or just a gluten-free intolerance

    3. - MomofGF replied to MomofGF's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Not sure if this is Celiac or just a gluten-free intolerance

    4. - MomofGF posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Not sure if this is Celiac or just a gluten-free intolerance

    5. - knitty kitty replied to Louise Broughton's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      Louise


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,674
    • Most Online (within 30 mins)
      7,748

    Joan Stein
    Newest Member
    Joan Stein
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Louise Broughton
      4
    • sh00148
      19
    • pasqualeb
      9
    • Jean Shifrin
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...