3 replies to this topic

[world33]

The University of Foggia, in Italy, has submitted a request for patent regarding a gluten friendly modified wheat which is suitable for celiac sufferers.

University press release page (in Italian):
http://www.unifg.it/...rsita-di-foggia
Newspaper Article (in Italian):
http://corrieredelme...410778456.shtml

[JohnD60]

I am not celiac, but I have been on a gluten free diet for 6 months. I fail to see the valve in a gluten free wheat, please point it out. I only see relevance if it is universally adopted, and standard wheat is no longer grown, but that will never happen, because the sticky protein known as gluten has functional value in the preparation of pasta, bread and scores of other low cost high calorie foods.  In fact for more than a hundred years wheat has been breed with the purpose of increasing the gluten content, because it is so useful. Wheat is popular because of the functionality of gluten, not because of the taste.

[world33]

As far as I understand it is not gluten free but gluten friendly. They modify the gluten proteins in a way that they do not trigger the inflammatory cascade in celiacs. I guess it will not apply to all wheat and related flours in the world but specific gluten friendly wheat products could be developed. I am not celiac and I am on a gluten/wheat free diet as well for severe morning anxiety; the idea that one idea I will be able to eat wheat products again is exciting.

[BenjaminRichardson]

Curious. 

I am celiac, diagnosed via dual-biopsy. In Europe, there are many products marketed both to celiacs and those seeking to eat gluten-free for other reasons containing something called codex wheat starch. Codex wheat starch is to the best of my understanding regular wheat processed in a particular way in order to remove the gluten down to a level no higher than 20 parts per million.

 

The "Coeliac UK" organization endorses consumption of products containing Codex wheat starch for celiacs. 

Perhaps the added value of this modified wheat relative to codex wheat starch include lower total costs of production and processing and the retention of the positive properties imparted by gluten to popular baked products (bread, pastries, cakes) e.g. moisture retention and binding. Personally I'd have no interest since I've no interest in consuming wheat period. I judge that it offers me nothing, other than ubiquity of presence in convenience foods, that I cannot obtain via other and usually preferred sources.

 

I would be overjoyed if there were however a "cure" or other form of clinical intervention without contra-indicating side effects available, so keep a watchful eye on potentials such as, for anyone interested - 

 

Alvine Pharmaceuticals ALV003 (which may break down small quantities of gluten before the immune system reacts to it)

 

Alba Theraputics Corps AT-1001 (which may help keep closed the intestinal tight junctions through which gluten passes through)

 

ImmusanT Nexvax2 (which may act as a vaccine for persons with a specific gene)

 

BioLineRx BL-7010 (which may bind to gluten proteins and result in it passing through the digestive system direct to the stool)

 

The big win from my perspective would be that I could eat out and travel without the ever-present risk of error or cross-contamination resulting in harmful consequences.