Our studies are constantly evolving and opening up new lines of research. We explore the bioactive gluten molecule and its beneficial qualities, in the lab and in vivo. Our scientific publications tell the story of the Gluten Friendly™ molecule, through chemistry, microbiology and clinical investigation. We strive to disseminate our results in high impact scientific journals that offer open access, so that we may reach the widest audience.
Assess the effects of a Gluten Friendly™ diet on healthy volunteers and subjects suffering from non-celiac gluten sensitivity
Assess the effects of a Gluten Friendly™ diet on the gut mucosa and symptoms of volunteers suffering from celiac disease
Analyze the composition of the microbiota of celiac volunteers consuming Gluten Friendly™ foods over prolonged periods of time
Digestibility and fermentability analysis of Gluten Friendly™ foods in a simulated gut, and peptidomic analysis
Define the new molecular structure of gluten proteins after wheat kernels are exposed to the Gluten Friendly™ process