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Scientists are finding a way to make sure your food is really gluten-free


Cereals can cause serious problems for people with gluten allergies.

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If you are gluten intolerant you may be able to breathe (or eat) a little easier. Researchers from Australia's Commonwealth Scientific and Industrial Research Organization (CSIRO) have completed the "Grand Slam" for gluten detection. In addition to detecting specific gluten in three other gluten grains – wheat, barley and oats – they have detected gluten in a less well-studied cereal: rye.

The organization said that commercial tests can only say that gluten is present in a food, but not the barley it comes from. Detection kits that are currently available can also tell you how much gluten is available, CSRIO said in its report.

"Being able to detect protein in various foods and beverages will help food companies make sure what's in the packaging is what's in the package, and help consumers trust package labeling around gluten-free claims," ​​said Professor Michelle Colgrave in report.

CSRIO researchers analyzed 20 varieties of rye from 12 countries. The experiment revealed six proteins that are specific to all species of raw but not present in other grains. When testing a number of products, the team found that a grain labeled "gluten-free" contained trace amounts of rye, but the ingredient was not listed.

CSRIO said it plans to continue validating the accuracy of the method.

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