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Scientists find a way to make sure your food is truly gluten-free



  Grain

Grains can be a serious problem for people with allergies to gluten.


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If you have gluten intolerance, you may be able to breathe (or eat) a little easier. Scientists from the Australian Scientific and Industrial Research Organization (CSIRO) have completed the Grand Slam for the detection of gluten. Now, in addition to finding specific gluten in three other gluten grains – wheat, barley and oats – they have discovered gluten in a less well-studied grain: rye.

The organization stated that trade tests can only show that gluten is present in food, but not in the grain from which it originated. Detection kits at the moment can also show how much gluten there is, CSRIO said in its report.

"The ability to detect any protein in a variety of foods and beverages will help food companies ensure that what's in the packaging is what is in the packaging and help consumers trust the packaging labels around gluten-free claims, "says Professor Michel Colgrave in the report.

CSRIO researchers analyzed 20 varieties of rye from 12 countries. The experiment revealed six proteins that are specific to all varieties of rye but do not appear in other grains. products, the team of Cree that gluten-free cereal contains traces of rye but the ingredient is not indicated.

CSRIO stated that it planned to continue validating the accuracy of the method.


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