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Microwave Treatments of Wheat Can Confuse R5-antibody ELISA Gluten Tests

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Microwave-based treatments of wheat can trick R5-antibody ELISA tests into registering under 20ppm gluten, and thus seeming gluten-free, but the actual gluten content remains unchanged. In recent tests, researchers found that microwave treatment (MWT) of wet wheat kernels caused a striking reduction in R5-antibody-based ELISA gluten readings, reducing the readings to under 20 ppm, so that wheat could theoretically be labeled as gluten-free.

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