FREE FROM BITES
Alex Gazzola Freelance Journalist Alex is a writer specialising in food intolerance, coeliac disease, IBS, restricted diets and ‘freefrom’ food. He is the author of five books and regularly blogs at his site: www. allergy-insight.com
GLUTEN-FREE WHEAT: A STEP CLOSER? In August, the International Wheat Genome Sequencing Consortium (IWGSC) announced the publication of the most detailed ever genome sequence for wheat. This is the result of an extraordinary combined effort by over 200 scientists from over 70 research institutions in 20 countries that has taken well over a decade. The work’s touted benefits include the future prospect of being able to develop varieties better suited to climate change, such as frost-tolerant and drought-tolerant breeds and improvements in yield, food security and nutritional quality. Inevitably, perhaps, questions have been asked as to whether this so-called Google Map for Wheat might serve as a tool to develop a wheat-allergy or coeliac-safe breed of wheat - and the answer could be encouraging. We have known about the proteins responsible for sensitivities, such as the gliadins in wheat gluten and the ATIs responsible for baker’s asthma, for some time, but what were not previously determined were the genes which encoded these proteins. They are now, thereby opening up the possibility for either new developments in selective breeding, or gene-editing to neutralise toxic gluten and other allergy-triggering wheat proteins, all the while maintaining wheat’s bread-making capabilities. Given the widespread GM controversy, much of this would need public and regulatory acceptance and, therefore, has to be seen as a long-term goal. Shorter term, however, the genome could potentially help shed light on the ongoing mystery of non-coeliac wheat sensitivity.
WRAP ARTISTS
Two of the largest and most respected free-from brands have both launched wraps onto the market. Warburtons Gluten Free (www.warburtonsglutenfree.com) went first, with their new trio: High Protein Wraps with Super Seeds, White Wraps, and Beetroot Wraps. The High Protein (17%) Wraps are rich in pea protein, contain rice and tapioc, and are further enhanced with a seed/ grain mix of chia, quinoa, millet and flax. All have launched in Asda, with other retailers to follow suit in coming months and are free from all 14 designated allergens, but carry a precautionary warning for egg. RRP is £2.50 for the White Wraps, £2.79 for the other two. Packs contain four wraps. Swift on Warburtons’ heels were Genius Gluten Free (www. geniusglutenfree.com), who have launched a pair of Fibre Fest wraps in Beetroot, and in Kale, each with 13% fibre, which is roughly three times that of an ordinary wheat-based wrap. They boast wholegrain flours, including sorghum, buckwheat, millet and teff, and are also ‘14 free’, but with no precautionary allergen labelling. Both are marketed as ‘good for the gut’, thanks to the inclusion of chicory root fibre (inulin), but are, therefore, unlikely to be suitable for some FODMAP-sensitives. Four wraps cost £2.75 from Tesco, Ocado and Sainsbury’s.
www.NHDmag.com October 2018 - Issue 138
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