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Subject:
From:
Susan Kramer <[log in to unmask]>
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Date:
Tue, 15 Oct 2002 09:57:14 EDT
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<<Disclaimer: Verify this information before applying it to your situation.>>

Here's an excerpt from an article, "Gene Jugglers Take to Fields for Food
Allergy Vanishing Act" that ran in today's New York Times.:
Scientists at the University of California at Berkeley have tried to make a
less allergenic wheat by inserting a gene to increase production of an enzyme
that breaks down certain sulfur bonds that are present in many allergens.
With the bonds broken, the proteins would be more easily destroyed by stomach
acids before they can provoke allergic reactions.

But Dr. Bob B. Buchanan, professor of plant and microbial biology at
Berkeley, said the agricultural biotech company that had the rights to the
wheat stopped working on it because times were tough for genetic engineering
companies.
(The various celiac organizations should contact Dr. Buchanan at Berkeley to
urge them to continue their research.-sk) Here's the link to the article:
<A HREF="http://www.nytimes.com/2002/10/15/health/genetics/15ALER.html">
http://www.nytimes.com/2002/10/15/health/genetics/15ALER.html</A>

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *

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