In an article on the Chicago Tribune website, writer Rosie Mestel examines a scientific article recently posted in which scientists state they it may be possible to grow gluten-free wheat plants.
“Avoiding gluten isn’t easy, and those with the discipline to succeed deal with a host of restrictions to their diets.
Scientists have experimented with another tack: sifting through different varieties of wheat and barley lines that lack, or make a lot less of, key gluten proteins in their grains. (Gluten is a complicated mix of proteins that are stored in seeds of wheat, barley and rye, and only some – not all – of these proteins trigger the allergic reactions.)
But though they’ve found varieties that lack some of the important allergenic proteins…”
Read the full article by Rosie Mestel on the Chicago Tribune Health website.
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