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Hello List Mates,
The title of this article from Nov 26th LA Times is "Wheat for people allergic to gluten".

http://touch.latimes.com/#section/-1/article/p2p-73429290/%22 

Quoting the article: "Using a genetic engineering trick, they knocked out that enzyme. As a result, the seeds of the wheat they studied had sharply reduced levels of this set of problem proteins."
I would love to know what our gluten-free community thinks about this "study". Would you eat wheat that has been "tricked" out of gluten?

I'll summarize.
Thanks,
Deb Wheaton
www.notevenacrumb.com
"Raising Awareness, One Crumb at a Time"

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