Have you ever had gluten-free bread? It's terrible. That's because what makes bread delicious is gluten, a protein found in wheat that helps to give bread the firm but light texture and structure that makes carbs so irresistible. Now, though, science may have a fix. Scientists have engineered new strains of wheat that produce forms of gluten that decrease triggering of immune reactions in most people with coeliac disease.
Tagged With gluten intolerance
Coeliac disease can be a nightmare, with the slew of gluten-triggered ails it brings. Those includes everything from gastrointestinal symptoms like bloating and diarrhoea, to psychological symptoms, anaemia, seizures... pretty much everything that can make the body feel bad, combined into one awful mess.