Researchers discovered gluten was an environmental cause of celiac disease 60 years ago.
In a study, 244 people with celiac disease in Australia and the United Kingdom ate bread, rye muffins or boiled barley over three days. About a week later, blood samples were taken to measure the strength of their immune responses.
The findings could be used to develop a treatment, known as peptide-based immunotherapy. It involves injecting people with celiac disease with the toxic peptides to gradually build up their tolerance.
It would be a “miracle” if people with celiac disease could stop worrying about accidentally eating gluten, said Geraldine Georgeou, a dietitian on the board of Australia’s Gut Foundation. “That could be quite a way off unfortunately,” said Georgeou, who has celiac disease herself.
Read more: http://www.cbc.ca/health/story/2010/07/22/celiac-disease-gluten.html#ixzz0uytTpKaE – http://www.cbc.ca/news/health/story/2010/07/22/celiac-disease-gluten.html#ixzz0uytTpKaE