Researchers genetically alter wheat to make it nearly free of gluten

Phys.org ^ | 11-27-2012 | Staff

[Red Badger]

http://www.pnas.org/content/early/2012/11/21/1217927109

[cotton]

I wonder, One could make a lot of stuff without gluttons, but I thought Bread required gluttons to rise properly?????

[null and void]

See tagline...

[JRandomFreeper]

You can't make real bread without gluten. Period.

There's a reason I use high protein flour to make bread, and low protein flour to make cakes.

Sorry for the people with the medical problem, but I'll continue to use real wheat flour.

/johnny

[Red Badger]

Gluten is what makes bread hold together, and springy.

The leavening is what makes it rise, baking soda, yeast, etc......

[TChris]

Unless you suffer from celiac disease, there's no reason to avoid gluten.

UP WITH GLUTEN!!

[bgill]

So long, Mrs. Baird. So long, Crispy Creme. So long, hot dog and hamburger buns so so long summer grill outs and fast food. Hello, Moochelle’s garden.

[ctdonath2]

Gluten is the reason wheat is central to society: it makes dough sticky enough to “rise” and thus bread desirable to eat. Without gluten, wheat is little more than any other non-”rising” grain. “Bread” made of oats, rice, etc just isn’t that appealing. If gluten-free wheat gets anywhere its because high-gluten wheat paved the way and keeps that path going.

[JRandomFreeper]

Correct. CO2 released by the yeast or baking powder, and held in the bread by the gluten is what causes it to rise.

No gluten, no CO2 entrapment, no rise.

/johnny

[Myrddin]

Gluten makes me sick as a dog. I made the mistake of eating at El Torito's 9 days ago. The time sticks in my mind because it took 8 days for the gluten exposure consequences to abate. Frankly, I'm not interested in having gluten free bread. It's not appealing. I'd rather have no bread at all.

Of more concern is the prospect of using the gene silencing techniques in a food grain. There is a variant in the lab that silences glycogen and the genetic material can be passed to the next generation of human from a mother who consumes it. The result is a child who can't make glycogen is dies early. Not a good idea to let that out of the lab unless you're trying to exterminate humans.

[WildHighlander57]

Not “ hello moochelles garden” for me.

I can’t eat wheat/barley/gluten OR dairy.

Atkins diet is a way of life for me.

Goodbye POUNDS!

[E. Pluribus Unum]

What could go wrong?

[IL Republican]

My wife has celiac disease.

Gluten free wheat will never replace normal wheat. However, this is great news for my family. If they can come close to making a gluten free product that tastes similar to “normal” food, great!

I would expect that there will be a very limited market for such wheat, and segregation issues will be a major problem as well. But... We will pay a healthy premium to buy this product if it makes it to the market.

I HIGHLY doubt any of you have anything to worry about in regards to gluten free wheat over taking “normal” wheat as the norm.

[Matchett-PI]

bookmark

[IL Republican]

We use gene splicing all the time in grains that are used for food consumption.

Roundup ready corn/soybeans are resistant to round up, making it easier and cheaper to kill weeds (higher yield)

Several traits can be added to corn to make it less attractive to insects and root worms (less pesticide applications).

At the end of the day gene splicing has made food cheaper, and for the most part saved us introducing more chemicals into the environment.

It is a good thing.

[JRandomFreeper]

Sorry to hear about your wife. I know how hard working around limited diets can be. Prayers up for you and yours.

And you are correct, gluten free will never take over traditional wheat. If for no other reason than some troublemakers will keep the old stuff around, and plant a small plot. Like I do. ;)

/johnny

[IL Republican]

Xanthan Gum can replace the gluten.

I’m able to eat gluten, with no desire to give it up, but my wife is not. She uses this all the time in her baking.

I would assume she could use the Xanthan Gum with a gluten free wheat and come closer to a wheat based flavor than she can now.

[momincombatboots]

I quit gluten nine years ago. I felt such mental clarity after a few weeks I would never go back. I drink two gallons of milk a week though.. my personal addiction. Thankfully, I love beef and bacon. I am among the skinniest non- smoker my age too. Something about that wheat belly.

[IL Republican]

Thanks for your prayers!

Oats are traditionally on the avoid list for those with celiac, but the main reason is because most oats have come in contact with wheat during harvest/handling.

A few years ago, gluten free oats hit the market. Not genetically modified, just segregated from the start. They cost about 5x as much as traditional oats, but it gives her a chance to enjoy oatmeal like the rest of us.

I’m sure a gluten free wheat would be similar.

[JRandomFreeper]

I know it's more difficult and more expensive to deal with. As a culinary professional, I did a little of that, enough to know that I didn't want to have to deal with it long term.

I gained a lot of compassion for those with limited diets, and a lot of gratitude for my own garbage disposal metabolism.

/johnny