The Edith Cowan University’s (ECU) genetic study on oats has shown why oats could be the answer for most people with coeliac disease and gluten intolerance.
“We discovered that oats have fewer of the proteins that correspond to gluten in wheat, causing an immune reaction from people with coeliac disease,” said ECU Prof. Michelle Colgrave on May 19.
Colgrave said that these findings allowed the team to confirm that “on both a gene (DNA) and protein level, that oats contain fewer protein sequences that are known to trigger food allergy and intolerance” and also found that oats shared more significant genetic similarities with rice, which is gluten-free, rather than wheat and rye; both rich in gluten….
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