Editing the celiac diet. Is it GM bread?

gluten-free

Wheat contains many genes coding for proteins that are toxic to┬ápeople with celiac disease (gliadins), but CRISPR could edit them all out. Researchers at the Institute for Sustainable Agriculture (C├│rdoba, Spain) have managed to knockout up to 35 of these genes, reducing immunoreactivity by up to 85%. The 100% goal now seems to be at hand. But is biotech “gluten-free” bread tasty? And is it going to reach the market? We asked plant scientist Francisco Barro, corresponding author of the paper recently published in Plant Biotechnology Journal. Continue reading