The journal Science Advances has published on its latest issue an article by a team of Australian researchers led by Angela Juhasenz, reporting the decoding of wheat genome, one of the most complex genomes found in nature. The results will help users discover the origins of many immune diseases and food allergies to products containing wheat flour, such as celiac disease, baker’s asthma, and WDEIA. However, some scientists state that decoding and using wheat genome is not the right way to address the problems related to these allergies, and research needs to focus on preparation of wheat-based products. A representative example for this is fermented bread, which is edible to celiac people thanks to a specific production process.
(Source: Science Advances)