Could non-gluten proteins play a role in celiac disease?

Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit. Scientists are reporting in the American Chemical Society’s Journal of Proteome Research that people with the disease also have reactions to non-gluten wheat proteins. The results could help scientists better understand how the disease works and could have implications for how to treat it. —> Read More Here


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