We reached out to Robert Wager,  biochemist and member of the Biology Department of Vancouver Island University, and Dr. Steve Taylor, Professor in the Department of Food Science and Technology and Co-founder and Co-Director of the Food Allergy Research and Resource Program, University of Nebraska-Lincoln, to give us further clarification on what gluten-free wheat means.

Wager explained what gluten is. “Gluten is made up of two main types of protein, one of which is gliadin. Gliadin is the protein that causes the most allergic reactions.” The new gluten-free variety is being developed from regular wheat that has been gene-edited to reduce the amount of gliadin.

How do this gliadin protein and gene-editing work? Gene editing, or CRISPR, is a group of technologies that allow genetic material to be added, removed or altered at a particular location in a genome.  In this case, scientists go into the wheat’s DNA and edit out a particular amount of gliadin.

“Gluten-free wheat is a 97% reduction in gliadin content. This version of gluten-free wheat is removing about three-quarters of the gliadin genes,” Wager said.

It’s important to note that only 97% of the gliadin is being removed because anyone who is allergic to gluten could still experience a reaction. However, Wager points out, “It could be a great product for them, but that’s yet to be determined.” Everyone’s gluten intolerance is different and therefore their response to the remaining gliadin is unknown.

For those of us not allergic to gluten, we shouldn’t be concerned. Wager says normal bread eaters won’t be affected any differently. Instead you’ll have something resembling a flatbread in appearance and texture.

One thing Wager thought it was important to point out was that within wheat, “there are approximately 45 types of gliadin genes. What physiological effects will occur if we remove all 45 of them is not known. Physiological effects are the plant’s ability to fight off a disease or infection. If they continue to remove or de-activate all the gliadin, there will be a huge unknown impact on the wheat.”

What does this mean for those with celiac disease and gluten intolerance? Dr. Taylor explained there are other types of gluten-free options such as sourdough and heritage wheat.

“Heritage wheat is a term that I have seen used to describe wheat that is safe for celiac sufferers,” says Dr. Taylor. “It means the rather old wheat varieties, now called emmer and einkorn. These old varieties of wheat have less gluten than the regular bread wheat that is most typically used in today’s processed foods, but they still do have gluten.”

Even then, Dr. Taylor cautions that not all those with celiac would be able to tolerate it.

With sourdough, the slow lacto-fermentation process makes the bread (mostly) gluten free. This fermentation process also makes detecting any residual gluten more difficult, which has made the FDA slightly more reluctant to label sourdough as gluten free. Dr. Taylor gives us the example of gluten-free beer and how labeling it as so is somewhat of a risk. “There is evidence that some with celiac disease can tolerate sourdough,” Dr. Taylor says, but people with the disease should be cautious.

Either way, sourdough has a unique flavor and heritage wheat “definitely does not make great bread due to the lower gluten content” Dr. Taylor informs us.

Wager and Dr. Taylor agree that gluten-free wheat and bread probably won’t take over the market. The number of people allergic to gluten is a significantly smaller number compared to the number of people that are not allergic and the proteins with unique functional properties make gluten a rather important ingredient in foods. The experts also agree that while it is unclear when gluten-free wheat will hit markets, when it does, those truly allergic to gluten and suffering from celiac disease should treat it with caution.

“The allergic response to the remaining gliadin (gluten) is unknown and will depend on one’s gluten-intolerance,” Dr. Taylor said. “The biggest risk would be some people might be duped into believing that products are gluten free when they’re not.”

The FDA regulates the labeling of gluten-free products. He said labeling is a complex process. “In my view, FDA would be reluctant to grant permission to use gluten-free wheat on products made from heritage wheat or from sourdough-fermented products because FDA has not yet promulgated a final rule for use of gluten-free on fermented products,” he said. “That leaves genetically-engineered wheat. This form of gluten-free wheat might be okayed by FDA to be labeled as gluten-free.”

So is new gluten-free wheat a gamechanger?  Wager says that he “would not consider this a possible game changer, ” but he does believe that it could be the start of gene-editing products that could directly benefit us as consumers. Dr. Taylor considers this gene-edited wheat to be a potential game-changer, but that consumers may consider it a GMO, which might affect its acceptance.

Gluten-free wheat created through gene editing will not be on the market for some time, but it has endless market possibilities. The wheat may provide some benefit for those who are gluten intolerant or gluten sensitive. Maybe one day we’ll say, “I remember gluten bread.”

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Diets that eliminate gluten are widely promoted and the number of products labeled as “gluten-free” continues to expand. We reached out to Dr. Alison Duncan, registered dietitian and professor in the Department of Human Health and Nutritional Sciences at the University of Guelph, Ontario, for insight and she shared some interesting findings.

First of all, what should we all keep in mind regarding gluten in a healthy diet?

Dr. Duncan: “Gluten is a type of protein found in foods containing wheat, barley, rye and triticale. It is part of a healthy diet. If you do not have a diagnosed allergy (Celiac disease) or an intolerance to gluten, then gluten is part of your healthy diet.

“In fact, a recent 2017 study published in the British Medical Journal related gluten consumption to heart disease risk in 64,000 women and 45,000 men and concluded that not only did long-term gluten intake not increase the risk of heart disease but that avoiding gluten could increase that risk through reduced consumption of healthy whole grains.”

Read the study here.

So, let’s back up a bit. We hear a lot about gluten. What is it?

Dr. Duncan: Gluten is a general name for the proteins found in grains including all forms of wheat (e.g. bulgur, durum, semolina, spelt, farro), barley, rye and triticale (a cross between wheat and rye). Gluten functions in foods as a glue that holds foods together to maintain their shape. The term gluten is actually derived from the glue-like property of wet dough. The two main proteins in gluten are called gliadin and glutenin. During the bread making process, they form strands that strengthen the dough and create pockets that trap air (like a balloon) and allow bread to rise and have its appealing texture.

What is gluten’s role in the body?

Dr. Duncan: Gluten itself does not have a specific function in the body; rather its specific function plays out in foods. Gluten’s primary function in foods is to provide a structural mechanism to facilitate the bread making process and enable foods to hold their shape and provide texture.

If a person who has Celiac disease, what happens when they eat gluten?

Dr. Duncan: Celiac disease is an autoimmune and digestive disease in which a person cannot digest gluten. Celiac disease affects 0.7 to 1% of the population and people with Celiac disease must strictly avoid gluten. If someone with Celiac disease eats gluten, their immune system will respond by destroying the lining (villi) of the small intestine. The most common symptoms include bloating, constipation, headache, tiredness, skin rashes, depression, weight loss and foul-smelling feces. The damage to the villi in the small intestine will lead to problems with absorption and nutrient deficiencies and malnutrition can occur, no matter how much food is consumed.

Explore more about gluten and weight loss.

What is gluten intolerance or gluten sensitivity? 

Dr. Duncan: Non-Celiac gluten sensitivity or gluten sensitivity is when someone does not test positively for Celiac disease, but still reacts negatively to gluten. This condition is thought to affect 0.5 to 13% of the population, although an accurate prevalence is not known. If someone with gluten sensitivity eats gluten, symptoms can include diarrhea, stomach pain, tiredness, bloating and depression. However, the intestinal damage that is seen with Celiac disease does not occur. Less is clearly understood about gluten sensitivity and there is ongoing research on this condition.

For a person who has not been diagnosed with Celiac disease or gluten sensitivity, should they avoid gluten?

Dr. Duncan: No, there is no reason to avoid gluten without a diagnosed sensitivity or intolerance. In fact, avoiding gluten is not only very difficult to properly do – as anyone who has Celiac disease can attest to – it increases risk for nutrient deficiencies since many of the foods that contain gluten contain essential nutrients.

Gluten is a protein found in wheat that gives bread and similar foods their texture and structure. For those with Celiac disease or gluten sensitivity, consuming wheat can cause digestive and health problems. For others, there is no need to avoid gluten. In fact, eliminating gluten carries risks because it means missing important nutrients and the benefits of heart-healthy whole grains.

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You may have been seeing signs or hearing rumblings of sprouted grains – on television, on food packaging, from friends or online. What’s the big deal, and what are sprouted grains, anyway? We asked Anne Cundiff, RD, LD, FAND, for some answers.

We’ve heard people talking about sprouted grains. Can you tell us what sprouted grains are? Are they the same as ancient grains?

Anne Cundiff:

Sprouted grains are whole grains or seeds that germinate and grow on their own by submerging and soaking in water and then placing in the right conditions to sprout. All the components of the grain or seed must be present: bran, germ and endosperm. Sprouted grains come from whole grains and ancient grains, so there isn’t a difference in the grain component, but there can be differences in nutrition, health benefits and tastes/textures.

What types of food are sprouted grains found in? Where are sprouted grains products located in the grocery store?

Anne Cundiff:

Sprouted grains are going to be in the form of a product made from the grains. The most common sprouted and easy-to-find foods are breads, tortillas and crackers. Most of these items are found in the specialty health sections of grocery stores.

Are sprouted grains the next big food trend?

Anne Cundiff:

I think sprouted grains have always been trendy, but they’re gaining momentum. I have had more and more requests and interest from consumers on sprouted grain products, not only for their health benefits but for the delicious flavors and textures sprouted grains bring to different products. Toasted sprouted bread with natural peanut butter is one of my favorites!

Are there any nutritional benefits to eating sprouted grains versus other types of grains?

Anne Cundiff:

There may be nutritional benefits to eating sprouted grains, but it really depends on the grain and what nutritional benefits it has originally. It really depends on the type of grain that is used for sprouting. A few different health benefits may include increased vitamin concentration, increased fiber content and increased absorption of certain minerals, such as iron, by the body.

Do people with gluten sensitivity or intolerance need to worry about consuming sprouted grains?

Anne Cundiff:

Yes, always. If a person has a gluten intolerance or sensitivity, they still need to choose sprouted gluten-free or wheat-free grains such as millet, quinoa and rice. There is a possibility that some methods of sprouting may reduce the gluten in the grain, but it is best practice to consume grains that are always gluten-free to be safe.

Do you eat sprouted grains? Tell us some of your favorites!

_{The image “Sprouted Wheat Berries” by Nourishing Cook is licensed under CC BY 2.0.}

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Check out this blog post for more information about the standards of gluten-free food.

Find out more information about celiac disease.

_{“DSC_0285.JPG” by pongo is licensed under CC BY.}

The post Should I Avoid Gluten? appeared first on Best Food Facts.

Gluten Standards

By Carolyn O’Neil, MS, RD

“It’s cross contamination,” says Stewart Singleton, who trains food service professionals on allergy awareness including how to properly prepare gluten-free menu options. “Some restaurants, such as Mellow Mushroom, toss their pizzas with cornmeal, so that’s OK.”

An estimated 3 million Americans have celiac disease and must avoid gluten-containing grains such as wheat, barley and rye. Gluten triggers the production of antibodies that damage the lining of the small intestine.

“If I consume a food that contains even the tiniest amount of gluten, such as a burger that was touched by a hamburger bun, I can miss a whole day of work,” says Singleton, who was diagnosed with celiac disease 10 years ago.

Finally, a definition for gluten-free

The detective work to identify sources of the offending gluten will soon be a lot easier, even if the product is labeled gluten-free.

New federal standards have been set for gluten-free claims with a limit of 20 parts per million in products. “A standard is important,” Singleton says. He points out that food service ingredients will improve, too. “For instance, there’s a commercial salad dressing company that used Worcestershire powder in their dressings, but that contains barley malt, which is not gluten-free, so they had to change the recipe.”

Who wants gluten-free?

From bread to beer, the nationwide demand for gluten-free products is robust, representing more than $4 billion in annual sales. Those with Celiacs benefit from the improved quality and quantity of gluten-free products, but market demand was led by a greater number of consumers identified as gluten intolerant.

“From day one, we knew that gluten-free was going to be a big part of our agenda,” says Doug Turbush, chef and owner of Seed Kitchen & Bar in Marietta. “Gluten-free demand has been overwhelming.” Turbush knows now that the gluten-free soy sauce he purchases for the restaurant has to meet federal standards.

The downside of the demand is the temptation for some restaurants to offer gluten-free options without doing it right. Travel journalist Laura Powell suffers from migraines when she consumes gluten. “I’ve even seen menus where gluten-free is asterisked,” she says. “If you read the fine print, you find ‘almost gluten-free,’ which is like being a little bit pregnant.”

Beyond the gluten-free grocery list, Singleton says restaurants need to do more. “They need designated staff, preparation areas and equipment,” he says. “At Yeah Burger, they use separate toasters for the gluten-free buns.”

Powell adds, “Just because it’s gluten-free doesn’t mean it’s worthy of being on your menu. Don’t feel the need to add a dish if the quality is not up to the rest of your standards.”

Even with the new standards, you can’t be shy …

 Find out more information about celiac disease.

Noted nutrition expert, award winning food journalist and television personality, and Best Food Facts advisor, Carolyn O’Neil, MS, RD, LD, is a registered dietitian. Carolyn’s refreshing food philosophy and recommendations are captured in this column to help you, Eat Better for Life!

_{Image: “Banana bread” by KittyKaht is licensed under CC BY-SA 2.0.}

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The basic idea is that over the last 50 years, hybridization of the wheat grain has taken place to increase crop yield and lengthen shelf life. To do this, a protein called gliadin was added to the grain. The theory is that the higher concentration of this protein has made wheat less digestible, which causes an allergy.

According to Dr. P. Stephen Baenziger, wheat breeder and geneticist at the University of Nebraska-Lincoln, wheat is relatively higher in protein than other cereal grains such as rice and corn and therefore, lower in carbohydrates. In addition, Dr. Baenziger says that wheat from 100 years ago exhibited the same qualities as modern wheat, so the assumption that today’s wheat varieties create gluten sensitivity is unfounded.

We have worked with a few experts to answer questions about food (including wheat) allergies, gluten intolerance, and possible connections between gluten and obesity, and we once again reached out to our experts to weigh in on the latest report from Dr. Davis that was recently featured on The View.

Experts:

Dr. Ruth MacDonald, Chair and Professor of the Department of Food Science and Human Nutrition, Iowa State University

Sally Mackenzie, PhD, Ralph and Alice Raikes Professor in the Department of Agronomy and Horticulture in the School of Biological Sciences, University of Nebraska-Lincoln

Dr. Mackenzie:

Like all of these types of reports, they are founded in some element of truth, but laced with hyperbole so as to cause alarm. It is true that there is research on alpha-gliadin, a fraction of the gluten proteins that is identifiable by its solubility in alcohol. This fraction appears to be the problem element for people with Celiac disease. In this research, there is some evidence that in Celiac patients, binding may occur between alpha-gliadins and certain opioid-like receptors. This is an avenue of research aimed at trying to understand the disease, similar to our studies of peanut allergies or effects of cholesterol on the heart. Taken out of context, you can see what happens.

 

As for our food supply, wheat is not a genetically engineered crop. All modifications are made through natural plant breeding methods, and no specific effort has been made by the plant breeding community to increase the gliadin fraction of the wheat protein. Nevertheless, it is likely that there is some variation in this protein level across the world’s varieties of wheat, and no doubt some wheat breeders are testing whether this can be eliminated from the gluten fraction by wheat breeding.

 

What I find misleading is that Dr. Davis is implying that breeders have been careless. The technologies he refers to during the “green revolution” were designed to increase yields, and most people would attribute giant leaps in our ability to feed the world to the green revolution (Norman Borlaug won the Nobel Peace Prize for just the work that Dr. Davis attacks).

Dr. MacDonald:

Within the mix of proteins in wheat, gluten is comprised of gliadins and glutenins. So gluten sensitivity includes gliadin – and there is a body of literature about gliadin antibodies. Gliadin antibodies in the blood have been used as an indicator of Celiac disease, and there has been research to determine if these antibodies in patients with known Celiac disease cause neurological or psychiatric disorders.

 

Some papers that tried to correlate the antibodies or gluten sensitivity to ataxia, neuropathy, Alzheimer’s and MS found no link; however, some studies did correlate neurological disease with levels of antibodies. I suspect there is evidence that gluten sensitivity, if untreated, could lead to increased antibodies to gliadin, which may have a negative impact on the neural system, but this is not fully understood.

 

The extreme view that everyone should avoid wheat because of this is not well supported by the evidence – the loophole here is that people are now finding a continuum of sensitivity to gluten proteins, which opens the door to more people that might be having negative effects to wheat leading to this type of public warning, which is clearly overblown and not well supported.

 

Want to make your own whole wheat bread at home? Check out this step-by-step tutorial from the Home Bakers Association:

Looking for a non-wheat alternative? Check out this recipe for gluten-free bread from Shauna who blogs at GlutenFreeGirl.com:

_{“Bread” by M Dribelbis is licensed under CC BY.}

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In reviewing the reasons behind our obesity rate increase, the U.S. Department of Agriculture performed an analysis of our calorie sources and how they have changed over the last 40 years. It shows the number of calories available per person in 2008 was 23 percent higher than consumed in 1970.

One of the shifts in calorie consumption in recent years involves wheat, barley and rye – all containing gluten, which cannot be digested by those with celiac disease (CD) or who are gluten sensitive. In the U.S. less than 1 percent of the population has CD and only 6 percent are thought to have gluten sensitivity.

A new book titled Wheat Belly, authored by a preventative cardiologist, claims wheat is a primary driver of the modern day rise in obesity. The contention is that because of genetic tinkering, modern wheat is really a ‘super carbohydrate.’ What are your thoughts?

Dr. Baenziger:

“I believe that ‘wheat belly’ and obesity is more likely due to overeating and physical inactivity than to wheat. Among the major cereal grains, wheat actually is relatively higher in protein (therefore lower in carbohydrate) than many other cereals (e.g. rice and corn). The higher protein content in wheat is because you need protein to make bread. If protein gets too low, you cannot make a loaf of bread.”

There seems to be growing concern about wheat. Specifically, more people are moving toward a gluten-free diet as a way to eat healthier. What are your thoughts on this?

Dr. Baenziger:

“A lot of people have suggested that modern wheat breeding has made people more sensitive to the Celiacs disease. But I can give you a sample of wheat that is 100 years old and it will still have the problem. For some reason, it is assumed that modern technology has hurt the healthful qualities of food and that is not the case.”

Most farmers today are planting genetically modified corn and soybeans but this is not the case with wheat. Why is that?

Dr. Baenziger:

“Genetically modified wheat exists in the laboratory but it is not commercial and has never been sold. There are tremendous needs that could be met through transgenic approaches with wheat. One company developed a gene that is resistant to fusarium head blight, which causes tremendous grain yield losses, but they’ve never been able to use it. With such a gene we could reduce a mycotoxin in the food supply called vomitoxin. So, not only would it be of value to protect the crop but it would be a valuable food safety tool.

“The reason it is not commercially available is because of trade issues. Since 45% of the U.S. wheat crop is exported it would be economically damaging for other countries to reject our wheat because of genetic modification issues.”

_{Image: “Banana Zucchini Squiggle Loaf” by Meal Makeover Moms is licensed under CC BY-ND 2.0.}

The post Obesity in America: Is There a Gluten Connection? appeared first on Best Food Facts.

Are people with Celiac disease (a gluten intolerance) at risk when they consume grain-fed meat?

Dr. MacDonald:

The simple answer is no. The animal converts food proteins into animal proteins by breaking down their structure during digestion (amino acids are separated and then repackaged during metabolism). Therefore, the meat will never contain any consumed proteins in their intact form. Meat, regardless of what the animal is fed, will not contain any gluten. The only way gluten could be in the meat is if the meat has been processed using fillers or if breading or some other type of preparation is done that adds a product containing gluten. But meat, by itself, is always gluten-free.

What is Celiac disease?

People with gluten intolerance are at risk of suffering damage to their intestines by eating foods containing wheat, rye, or barley. It is a genetic disorder that affects at least 1 in 133 Americans. Classic symptoms are diarrhea, weight loss, and malnutrition. It has been found mostly among people of European (especially Northern European) descent, but recent studies show it also affects Hispanic, Black and Asian populations.

Read more about Celiac disease and the foods people with the disease should avoid here.

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