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    Jefferson Adams
    Have Wheat and Gluten Changed Over Time?
    Celiac.com 02/24/2017 - Have wheat and gluten changed over time? Is the wheat we consume today substantially different to the wheat we ate fifty or one-hundred years ago? These are interesting questions that have invited a good deal of speculation, but so far, at least, no good answers.
    Dr. Chris Miller, a former faculty member at Kansas State University in Grain Science and Industry, now the director of wheat quality research at Heartland Plant Innovations, is working on a project that could allow people with celiac disease to safely consume wheat. As part of that project, Dr. Miller is studying different wheat varieties from the Kansas State University breeding program.
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    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?
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    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.
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    Can Researchers Use Gene-Editing to Make Gluten-Safe Wheat?
    Celiac.com 02/11/2019 - Researchers have shown that CRISPR-Cas9 gene-editing technology can be used to remove epitopes from gliadin protein in gluten. These molecules trigger the adverse immune response seen in people with celiac disease. However, will Europe’s strict GM rules prevent this discovery from being used to create new gluten-free products for people with celiac disease?
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