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
High prices alone may not drive herd expansion.
New farm bill amendment renames the 1890 National Scholars Program after Rep. David Scott, highlighting support for HBCU ag education.
Silver fox rabbits, Belgian horses among those making a comeback
The massive Morill wildfire left Nebraska ranchers facing major losses, as relief funds and federal aid step in to support recovery efforts.
Processing slowdowns and invasive species add pressure during peak harvest
