October 11, 2017
Francisco Barro’s team at the Institute for Sustainable Agriculture in Cordoba, Spain are using genetic modification to get rid of a group of gluten proteins called gliadins to develop wheat that doesn’t trigger an immune reaction in coeliacs.
Learn More
https://www.newscientist.com/article/2148596-genetically-modified-wheat-used-to-make-coeliac-friendly-bread/
