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Dietary reactions to wheat are on the rise, and science is grasping for answers.  One approach to work around the genetic basis of the reaction, and that is well understood.  With that information, scientists like Dr. Chris Miller at the Kansas Wheat Innovation Center are searching for innovative solutions. Current concepts seek to breed modern wheat with other historical varieties featuring low reactivity.  Future methods suggest that genetic engineering and gene editing might be especially effective solutions to the problem.

Co-Hosted by Kevin Klatt, Graduate Student in Molecular Nutrition, Cornell University  Twitter: @Nutrevolve

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