National Ag News
Scientists close in on gluten-free wheat
Oct 3, 2017, 17:24 PM
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European researchers are close to developing gluten-free wheat. Scientists at the Institute for Sustainable Agriculture in Cordoba, Spain, used CRISPR technology to reduce gluten in wheat so it could be used for bread that’s safe for people who avoid gluten.
An estimated seven percent of people suffer from celiac disease that causes illness when foods containing gluten are eaten. The Plant Biotechnology Journal reports that 35 of the 45 gluten-producing proteins have been removed from the wheat, which will be ready for testing when more of the proteins are located and removed.
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