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
The reports cover biodiesel, diesel, gasoline grades, ethanol, aviation fuel, kerosene, and specialty fuels.
Mental Health Nurse Kathleen Jemmett says people should not be afraid to reach out for help.
Richard Gupton says reliable roads, bridges and rail systems remain essential for ag retailers and the broader farm supply chain.
Researchers say demand for green fertilizers continues growing alongside environmental regulations and rising consumer interest.
The dairy industry continues adapting to changing consumer habits and evolving labor technology.
The pricing signals come as biofuel and corn groups continue to press Congress for permanent nationwide E15 access.
