Gluten-free Genetically Modified Wheat?

These days we’re hearing more and more about GMOs (Genetically Modified Organisms) that are suppose to ward off insects, be more bountiful, increase nutrition, and use less water.

Is there hope that can help those of us with Celiac Disease?

Yes, says a January 9th, 2010 article in Food Safety News.

Dr. Diter von Wettstein

The article states that Dr. Diter von Wettstein of Washington State University has received a further $2 million in research grants to continue his research on GMO gluten-free wheat. Specifically, his research is currently focussed on removing the gliadins and gliadin-type prolamins from the gluten protein in wheat as it is the gliadins in the gluten protein that can’t be digested by Celiacs.

Apparently, research to date has already uncovered a lysine-rich barley mutant that lacks the gliadin-type and low-molecular-weight glutenins. The task is now to try to use genetic methods to remove the gliadins and low-molecular glutenins in similar wheat grain.

Arcadia Biosciences has been engaged by von Wettstein to screen a large variety of wheat to find gene mutants that affect the celiac-triggering protein types.

About David E. Fowler

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11 thoughts on “Gluten-free Genetically Modified Wheat?

  1. ARE YOU F***ING KIDDING ME. I am sorry to sounds angry but I have gone through hell and am not interested in eating any sort of franken food

    • It may not be a well know fact but the gluten content in Durum wheat was increased in the 80’s by a factor close to 4x the original wheat. The gluten factor was increased by demand from the European pasta companies looking for a stronger product. We have been eating GMO products all of our life and now we really don’t know which grains aren’t modified

  2. I am sorry, but genetically modified food is the way of the future. Imagine that, think of how many people have gluten allergies! I hope the future brings lots of attention to this subject, it has potential for a lot of good.

  3. I found this page because I was wondering if there was any connection between Celiac and all of the food that has already been genetically modified. If he’s going with cultivating the way farmers do, without any of that Frankenstein stuff with virus and bacteria bits, cool. I just wonder if he’s beginning with a quality product or if he’s starting with the Frankenstein’s monster stuff, and, where exactly is he going from there – the way of the Farmer, or the way of Monsanto?

  4. This is a good thing and it is not any more dangerous than anything else you would eat. Every complex genome has thousands if not millions (like our own) of virus genomes already incorporated in it. Genetic modification is just like cross-breeding other species only we can be more careful to make sure we get exactly what we want.

  5. Remember that all grains, vegetables and meat we eat these days have been genetically modified. Not necessarily in a lab, but cross-breeding, grafting and selective breeding have been going on for thousands of years. That’s how we have our apples (which have to be grafted) and almonds (which naturally are poisonous due to containing hydrogen cyanide). This is not a new process. Remember, you have a choice!! Don’t eat it if you don’t want to.

  6. This is a really good tip especially to those new to the blogosphere.

    Short but very precise info… Many thanks for sharing
    this one. A must read article!

  7. Pingback: Against The Grain – The Pizza Test « Chef Janet Rörschåch

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