Gluten-free diets have been trendy for several years now, with adherents claiming that avoiding grains that contain the substance helps with weight loss or improves general health. However, for people with celiac disease, avoiding gluten is not a fad but a necessity. Now, researchers have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for ‘gluten-free’ claims on foods.
‘Catcher of the rye’ method detects rye gluten proteins in foods
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