GLUTEN-intolerent people might one day be able to eat wheat-based bread and pasta without getting ill.
Frits Koning and his colleagues at Leiden University Medical Center in the Netherlands have developed two tests to screen wheat for different types of gluten, the gum-like proteins that aggravate gut inflammation in people with coeliac disease.
The researchers screened the 16 varieties of wheat from which most commercial wheat is derived for their effect on gluten-sensitive white blood cells taken from coeliac patients. They also used antibodies that detect the four most toxic gluten fragments directly. This showed that two varieties have unusually…
