Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain. Body’s adverse reaction to protein For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off… Read more »
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 »
Creating gluten-free products might become less difficult if researchers are able to make another protein work more like wheat gluten. Zein, a protein from maize, shows promise.