New test reveals truth behind gluten-free labels
Many people have wondered whether the gluten-free labeling on their groceries was true. Now, scientists in Australia have come up with a way to identify the presence of specific glutens in rye that indicate the presence of this grain in foods labeled “gluten-free”. Gluten is already known to be present in wheat, barley and oats. With this discovery, say the scientists, they have completed the ‘Grand Slam’ of grains containing gluten. The new test was announced during the Australian National Science Week.
Gluten is a plant protein that is thought to cause allergies and gut trouble in many people with celiac disease, who are therefore unable to eat foods containing any trace of these grains. Gluten apparently triggers an autoimmune reaction with the gut mucosal cells, causing cramping pain, bloating and abdominal discomfort. Celiac disease can only be cured by lifelong abstinence from gluten-containing foods.
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