Current Research To Discover Low-Gluten Wheat Varieties

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Hi All,

I'm afraid that this will only result in the promotion of low-gluten wheat for celiacs, (rather than GF), but FWIW, it may prove to be useful for some individuals who have limited sensitivity to gluten:

Arcadia has received a Small Business Technology Transfer Program (STTR) grant from the National Institutes of Health in partnership with Washington State University (WSU) to research novel lines of wheat with reduced celiac disease-causing proteins. The grant was the first step in the company’s effort to identify and develop wheat varieties that can significantly expand the dietary options for people on gluten-free diets.

http://www.arcadiabio.com/celiacsafewheat.php

I find it interesting that the article begins with this statement:

Nearly 1% of Americans and 4% of Europeans are estimated to suffer from either celiac disease or gluten intolerance.

It's interesting that the prevalence of gluten-sensitivity is now recognized to be 4 times higher in Europe, than it was a short time ago, but does anyone here actually believe that only one-fourth as many people in the U. S. are gluten-sensitive, compared with Europe? Where do they get statistics such as that?

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