Cool.
Excellent news. Identifying the cause is a key step toward finding a treatment or cure.
...gluten intolerance in about one in a hundred people....
***
I question that gluten intolerance is that widespread, but I don’t know for sure. But, considering how sloppy the writing is, I doubt the author was very careful with research.
That is very cool but celiac and gluten sensitivity isn’t always triggered in everyone by all wheat.
Check this out, that I read the other day.
http://coolinginflammation.blogspot.com.au/2014/10/celiac-gluten-and-trypsin-inhibitor.html
This may explain why ancient wheats like Einkorn don’t bother me (I am not celiac but I can’t digest enriched American wheat). They are harder to cook with though so I’d like to experiment with some organic unenriched fresh wheat as well.
I’m sure there is some genetic quirk that causes people to have this trouble, especially celiac. But some people with celiac can digest wheat fine in Italy, for example. There needs more explaining. Nevertheless, this finding is great work.
Don’t bread your lutefisk.
Ping
Ping...Coeliac disease ping (I know, not infectious, but may be of interest)
Neat. I was diagnosed over a decade ago. Generally speaking, the further north your ancestors lived, the more likely you are to have Celiac.
You eventually get used to eating gluten-free. I miss the occasional sip of Guinness the most.