Kansas State University researchers have made a breakthrough in developing wheat-based foods with lower amounts of gluten.
It is a discovery that could lessen the adverse effects for those with Celiac or other autoimmune diseases. Scientists successfully used an editing technique to reduce the presence of two types of gluten coding genes that are known to be abundant where protein is formed.
Researchers say gluten will likely never be completely removed from wheat due to its necessity for bread-making, and more research is needed to make wheat safe for those with gluten intolerances.
Related Stories
Matthew Poling with CLAAS joins us to discuss harvest strategies for a below-average wheat crop and combine adjustments growers should consider.
The University of Tennessee Institute of Agriculture’s annual event focused on herd management, cattle markets, and the future of the beef industry.
National Cotton Council’s Gary Adams joins us to discuss the USDA’s Great American Cotton Plan, crop conditions, prices, and efforts to boost domestic demand.
For producers, the issue is diesel, freight, irrigation fuel, and input delivery.
The proposed USDA rule would replace negative pay adjustments with a guaranteed minimum base rate for poultry growers.
LSU economist Dr. Michael Deliberto says fewer planted acres could tighten supplies and support prices for producers.
