Can scientists create gluten-free wheat plants to make bread with? Writing in the journal PNAS, a team of scientists concludes that it’s quite possible.
People with serious gluten allergies such as celiac disease now have only one tried-and-true option: swear off all foods containing wheat, barley and rye. Only that way can they avoid the damage that gluten exposure wreaks: abdominal pain, nutritional deficiencies and a progressive flattening of the tiny hairlike villi in the gut that are needed for the proper digestion of food.
Avoiding gluten isn’t easy, and those with the discipline to succeed deal with a host of restrictions to their diets.
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