Clemson researcher seeks to make peanuts and wheat easier to digest – SCNow

In addition to wheat and peanut, other foods listed in the Big 8 food allergens are milk, eggs, fish, shellfish, tree nuts and soy.

Wheat consumption can cause celiac disease, a gastrointestinal disease that could grow into an autoimmune disorder. For people with peanut allergies, eating peanuts can cause mild symptoms such as a runny nose, sneezing, or hives to severe symptoms such as shortness of breath, dizziness, or swelling of the tongue or lips. Individuals with peanut allergies generally are allergic to tree nuts and legume lupin. The only effective therapy known for these foodborne disorders is strictly avoiding eating wheat and/or peanut, as well as products containing these foods.

People with food allergies can try to avoid these foods, but accidental exposure to an allergen is possible, he said.

For some people, avoiding wheat and peanuts is not easy due to geographical, cultural or economic reasons. Finding affordable ways to make wheat and peanuts available for all is very important.

During their wheat research, the researchers are focused on a group of proteins called gluten. Glutens are proteins found in grains like wheat, rye and barley. When flour is mixed with water, gluten proteins give flour a glue-like consistency, making the dough elastic and giving bread the ability to rise when baked. Gluten also provides a chewy, satisfying texture.

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Clemson researcher seeks to make peanuts and wheat easier to digest - SCNow