Producing 'gliadin Free' Wheat

[irish daveyboy]

Projects are under way at both Washington State University and Oregon State University

to develop transgenic wheat varieties that are safe for those who suffer from coeliac disease.

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This is presently only at the research stage, reality is some way off.

But at least the US wheat producers are aware they are losing out on sales to

3 Million diagnosed and millions more un-diagnosed Americans and are doing something about it!!

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Open Original Shared Link

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Open Original Shared Link

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Open Original Shared Link

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Best Regards,

David

[ravenwoodglass]

To me this seems stupid, they should just concentrate on increasing the use of safe alternatives. The reason why I say this is that as far as I know it is the gluten that gives the wheat the qualities that they want in wheat. If they manage to manipulate the genes is it really still wheat? And what if there is more to celiac reactions than just a reaction to the gliadin? I know I won't volunteer to try it.

[Jestgar]

  irish daveyboy said:

Projects are under way at both Washington State University and Oregon State University

to develop transgenic wheat varieties that are safe for those who suffer from coeliac disease.

.

This is presently only at the research stage, reality is some way off.

But at least the US wheat producers are aware they are losing out on sales to

3 Million diagnosed and millions more un-diagnosed Americans and are doing something about it!!

.

Just pointing out that university research is basic science and not associated with the wheat growers. The OSU people are asking the wheat growers for money to continue. The WSU people got ~800,000 for 4 years. Sounds like a lot, but it's almost nothing in terms of funding a lab.

I agree with RWG, what's the point?

[irish daveyboy]

  ravenwoodglass said:

To me this seems stupid, they should just concentrate on increasing the use of safe alternatives. The reason why I say this is that as far as I know it is the gluten that gives the wheat the qualities that they want in wheat. If they manage to manipulate the genes is it really still wheat? And what if there is more to celiac reactions than just a reaction to the gliadin? I know I won't volunteer to try it.

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Hi RWG and jestgar,

Today's Wheat was 'Mutated' over tens of thousands of years,

Mutating in reverse (Genetically) so that it doesn't have the high 'Gluten' content might not be a bad thing!!

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The following links may make you feel you're back in college !!

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Open Original Shared Link

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Open Original Shared Link

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Open Original Shared Link

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Best Regards,

David

[2kids4me]

Part of what I understood from the article is that IF they can genetically alter the wheat to remove gliadins - it will still retain the binding quality that wheat is used for...and as they state:

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gluten is also used as a filler or binder in many additional food and non-food items, such as deli-meats, licorice, medicines, vitamins and even the adhesive on stamps and envelopes.

if they can come up with this magic wheat - then manufacturers could use it instead and more products would be "safe" for celiacs,,

But IMHO :

1) manufacturers have always chosen the cheapest product and the genetically altered wheat - if it was ever marketed , would be expensive

2) growing, harvesting and processing would encounter the same issue as OATS do now - contamination along the way from gluten crops. Would require a dedicated facility = $$$

3) I am always leary about genetically altering mother nature - be it cloning cattle or modifying plants

I agree with :

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they should just concentrate on increasing the use of safe alternatives.

Wheat may have been "mutated" over the centuries but it has always had gluten in it.

What disease will be created when people react to the new and improved wheat? The gliadin will be altered/missing or whatever but a new protein will be introduced...

Just my 2 cents

Sandy