Gluten may not be the culprit when it comes to wheat sensitivities, according to a new body of research presented at the United European Gastroenterology Week 2016. Instead, a team of scientists from Johannes Gutenberg University in Germany discovered a different protein in wheat known as amylase-trypsin inhibitors (ATIs) may be what triggers the stomach-sickening inflammation and other symptoms. For… Read more »
Starting Tuesday, “gluten free” labels on packaged foods have real meaning. Until now, the term “gluten-free” was unregulated, and manufacturers made their own decisions about what it means.
The U.S. food industry finally has a gluten-free rule to follow. Heeding the rule may involve trusting ingredient suppliers, or those who pay attention to farmer contracting, certification, handling practices and transportation issues. As evidenced by increasing sales and national surveys, reasons to enter the gluten-free category remain plentiful.
A letter written on behalf of the Wheat Foods Council disputes assertions about modern wheat breeding made in the April issue of National Geographic. In the article “Gut Reactions,” Dr. Joseph A. Murray, M.D., of the Mayo Clinic said gluten overload in Western diets is a reason why U.S. rates of celiac disease have at least quadrupled since the 1950s.