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Scientists are finding a way to make sure your food is really gluten-free



  Grain

Grain can cause serious problems for people with gluten allergies.


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If you have gluten intolerance, you may be able to breathe easier (or eat). Scientists from the Commonwealth Scientific and Indus- trial Research Organization (CSIRO) in Australia have completed the "gluten detection grand slam". In addition to detecting specific gluten in three other gluten grains – wheat, barley and oats – they have now detected gluten in a less well studied crop: rye present in a food, but not the grain from which it comes. According to CSRIO, currently available detection kits can also show the amount of gluten present.

"By detecting proteins in various foods and beverages, food companies can ensure that the contents of the pack are consistent with the contents of the pack and help consumers trust the labeling of gluten-free packs," said Professor Michelle Colgrave in the report.

The CSRIO researchers analyzed 20 types of rye from 12 countries. The experiment yielded six proteins specific to all types of rye, but not found in other grains. Testing a range of products, the team found that a grain labeled "gluten-free" contained traces of rye, but the ingredient was not listed.

CSRIO plans to further validate the method's accuracy.






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