Can scientists create gluten-free wheat strains that are safe for
people with Celiac disease, and suitable for making bread? According to a
team of researchers writing in the journal PNAS, the answer is ‘yes.’
Wheat Kernels hold a complex mix of proteins that contain gluten.
Experiments are underway to identifying and separating the most
glutenous enzymes in wheat. The resulting seeds were planted and wheat
was found to contain significantly lower amounts of gluten.
The work has just started however the promises are immense.
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