Is there hope that can help those of us with Celiac Disease?
Yes, says a January 9th, 2010 article in Food Safety News.
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.