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Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten - the main protein in wheat, rye and barley - toxic to people with coeliac disease.
Their discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for the millions of people worldwide with coeliac disease.
See:
http://www.medicalnewstoday.com/articles/195553.php
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