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    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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  • Related Articles

    Jefferson Adams
    Researchers 'Very Close' to Developing Celiac-safe Wheat
    Celiac.com 08/28/2013 - Researchers at Washington State University are 'very close' to developing celiac-safe wheat strains, says lead project researcher Diter von Wettstein.
    Rich Koenig, associate dean and director of WSU Extension, says the wheat project involves removing the gluten material that causes the adverse reaction in people who have celiac disease.
    Von Wettstein says that his team has developed wheat hybrids that have 76.4 percent less gluten proteins than conventional strains, and that the next step is to eliminate the remaining percentage.
    Von Wettstein is working two distinct angles on this project. The first approach uses genetic modification, while the seconds does not. He acknowledges that doing it without genetic modification "would be better…But i...


    Jefferson Adams
    Kansas Farmers Up Ante on Gluten-free Wheat Research
    Celiac.com 12/22/2015 - Kansas wheat farmers are funding genetic research to figure out exactly why some people struggle to digest wheat, and to try to produce an wheat-friendly alternative.
    The Kansas Wheat Commission has put $200,000 toward the first two years of the project, which intends to identify anything in wheat DNA that can trigger an auto-immune reaction in people with celiac disease.
    Ultimately, the project seeks to promote the development new wheat varieties that might be tolerated by celiac sufferers, and meet other gluten-free needs. This, at a time when the market for gluten-free goods has skyrocketed, driven partly by non-celiac sufferers who see such products as a healthier alternative, and is now worth nearly a billion dollars a year in just the US alone...


    Jefferson Adams
    Are Celiac-safe Wheat Crops the Wave of the Future?
    Celiac.com 03/22/2017 - A new study published in the journal Food Chemistry shows that even the ancient varieties of wheat that have not been subject to hybridization, contain toxic epitopes that trigger adverse autoimmune response in celiac patients.
    What makes gluten toxic to people with celiac disease? Also, what is the relationship between various kinds of wheat and their celiac toxicity?
    To answer those questions, a team of researchers analyzed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid.
    Their study focused on a specific set of proteins in gluten, called gliadins. Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid ...


    Jefferson Adams
    Researchers Use CRISPR/Cas9 to Produce Low Gluten Wheat Strains
    Celiac.com 10/25/2017 - For people with celiac disease, eating gluten proteins from wheat, barley, and rye triggers an auto-immune response, and the accompanying physical symptoms.
    A team of researchers recently set out to engineer low-gluten wheat strains that also have low-reactivity for people with celiac disease. To meet their goals, the team designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33-mer in the -gliadin genes. They then sought to evaluate the results.
    The research team included Susana Sánchez-León, Javier Gil-Humanes, Carmen V. Ozuna, María J. Giménez, Carolina Sousa, Daniel F. Voytas, and Francisco Barro. They are variously affiliated with the Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC...


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