Celiac.com 02/04/2014 - According to a new article by a team of researchers, not all gluten protein is created equal. That is, not all gluten proteins trigger an immune response in people with celiac disease.
The research team included Elma M.J. Salentijn, Danny G. Esselink, Svetlana V. Goryunova, Ingrid M. van der Meer, Luud J.W.J. Gilissen, and Marinus J.M. Smulders. They are variously affiliated with the Plant Research International in Wageningen, The Netherlands, and the Vavilov Institute of General Genetics at the Russian Academy of Sciences in Moscow, Russia.
Gluten proteins are the source of peptides that can trigger a T cell reaction in celiac disease patients, leading to inflammatory responses in the small intestine. Various peptides with three major T cell epitopes...

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...

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...

Celiac.com 06/19/2019 - Ancient gluten-free grains are helping African farmers to gain profit and save the environment by producing gluten-free beer that is safe for people with celiac disease.  In Africa, local framers are growing nutritious, ancient gluten-free grains like corn and millet. In the process, they are growing a new economy, saving the environment, and brewing a delicious gluten-free beer that's safe for celiacs. It's a recipe for success.
Gluten-Free Ancient Grains Are Nutritious
Gluten-free ancient grains like millet and sorghum are rich in nutrients. They are also high in protein and antioxidants. Pearl millet, for example, has twice the protein of milk and sorghum is rich in vitamins, minerals, protein, and fiber. These crops are also drought-resistant, mak...