There’s been a rise in popularity of so-called “ancient grains” recently. The irony is that as the name suggests, grains like spelt, millet, and farro have been around a long time, but are only now getting renewed attention. The reason for their spotlight is that many claim that they are more nutritious than modern grains. […]
Genetically Modified Wheat is Coming… A new study published in the Proceedings of the National Academy of Sciences discusses the potential to genetically modify different varieties of wheat to contain less immune stimulating glutens (prolamins) for patients diagnosed with gluten sensitivity or celiac disease. You can read the abstract of the study below: Abstract Wheat […]
In The Past There Have Been Talks of Developing A New Gluten Free Wheat. From medicine and food to energy and agriculture, bio-based innovations are in great demand, providing new solutions to the challenges faced by societies in the 21st century. New innovations in plant biotechnology, such as the development of gluten-free wheat, could bring […]
Psoriasis is a Symptom of Non-Celiac Gluten Sensitivity Skin disease is common in those with gluten sensitivity. The most commonly seen skin affliction is called dermatitis herpetiformis. Scientists at the Medical University of Silesia in Poland decided to find out whether or not antibodies for celiac disease could be found in the blood of those […]
The globe-spanning presence of wheat and its exalted status among secular and sacred institutions alike, differentiates it from all other foods presently enjoyed by this planet’s human inhabitants. And yet the unparalleled rise of wheat as the very catalyst for the emergence of ancient civilization has not occurred without a great price. While wheat was […]