GMO wheat used to make gluten-free bread

New Scientist
October 04, 2017
By New Scientist
People forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as one in 100 people.

Because the new strains still contain some kinds of gluten, though, the wheat can still be used to bake bread. “It’s regarded as being pretty good, certainly better than anything on the gluten-free shelves,” says Jan Chojecki of PBL-Ventures in the UK, who is working with investors in North America to market products made with this wheat. READ MORE


0 #2 research papers 2018-01-15 11:18
I see nothing bad in GMO usage to be honest. With further researches we might defeat starving and lack of food.
0 #1 TiffanyAyala 2018-01-04 03:33

Add comment

Security code

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine

Latest Events

Aggie Days
Tue Apr 24, 2018
CanolaPalooza Alberta
Wed Jun 27, 2018 @ 9:30AM - 03:30PM