Gene-edited wheat 'with 85 per cent less gluten': Scientists 'cut and paste' sections of DNA to produce strain that could be eaten by coeliacs



The trend for gluten free food has led scientists to use gene editing techniques to greatly reduce gluten in wheat.
Sufferers of Coeliac disease cannot eat gluten as the wheat protein can cause major damage to their digestive systems.
Coeliacs have to avoid eating bread, cake and pasta and other foodstuffs made with wheat.
Instead they have to eat foods made with alternative flours, such as those made of rice.
They could be helped by researchers who have created a new strain of wheat that comes close to eliminating the form of gluten that triggers an immune reaction in people with the... read more

 
27 November 2017 in Science &Technology, Views: 52
Source: Daily Mail
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