Oh my gluten. Scientists have just saved the day for Celiacs
What a great way to end the week for anyone who is a Celiac Disease sufferer, or any people who are averse to gluten in all of its glory.
Scientists are developing a simple little remedy that will allow the unlucky bunch to eat gluten. Yay! Plates of spaghetti for everyone.
At team of scientists and researchers at the University of Alberta have apparently come up with a solution to the devastating foodie issue.
According to Quartz they have discovered a supplement from chicken egg yolks that stops the absorption of gliadin. For anyone who does not have a food science background that is apparently the part of gluten that Celiac sufferers can’t digest.
“This supplement binds with gluten in the stomach and help to neutralize it, therefore providing defence [sic] to the small intestine, limiting the damage gliadin causes,” said Hoon Sunwoo, who worked on the project.
The team are due to start trials soon and they are hoping to have the supplement available to the public in the next few years.
It is going to make things a little awkward for those people who viewed Celiac disease as more of trend than anything else.
You know the ones, they can’t even smell gluten without launching into an anti-gluten protest and yet, they are right beside you on Sunday when you’re feeling a touch fragile and ordering a large carbonara at two o’clock in the afternoon.
However, the important thing to remember here is that anyone who is both Celiac and an avid pizza lover will now soon be able to indulge in the joyful combination of eating pizza and not dying. This calls for a pizza-pasta party, yes?
