<<Disclaimer: Verify this information before applying it to your situation.>>

I just came across this information.  It's not new, but I don't
see it in the archives - my apologies if it's been posted already.

Scientists have discovered that a naturally occurring chemical, thioredoxin,
can neutralize allergenic proteins in foods such as milk and wheat. The article
mentions that this may help celiacs.  Possible applications are 1) treating the
food before eating it (sort of like Lactaid or Beano, I guess), or 2) inserting
thioredoxin-producing genes into the grains.  (Personally, I'm still very much
opposed to GE foods, but this puts a new spin on the controversy.)

Also, oddly enough, when thioredoxin is added to non-gluten flours such as
rice, it helps produce a *better*, more "bread-like" dough.

Interesting stuff! See the URLs below for more information.


Eleanor
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http://www.urel.berkeley.edu/urel_1/CampusNews/PressReleases/releases/
   10_19_97a.html
http://aspp.org/pubaff/allergen.htm
http://plantbio.berkeley.edu/~buchanan/PlantThioredoxin.html