By Jason Clevenger
While researchers continue to study the toxicity of ancient and modern wheat varieties, work is currently underway to develop varieties of wheat that would be safe for those who have celiac disease. Through selective breeding programs, scientists are trying to develop wheat without the protein sequences that are responsible for celiac disease. It’s not yet clear how whether this kind of wheat would produce better quality products or whether it would be accepted by gluten-free consumers. It is only one of the several approaches being attempted to provide a better quality of life for those with celiac disease.
