Evidence shows that sorghum is a safe food for people with coeliac disease, according to new research published in the Journal of Agricultural and Food Chemistry. The new study, which was undertaken by researchers found molecular evidence that sorghum lacks the proteins dangerous to people with coeliac disease.
People with coeliac disease must avoid wheat, barley and some other grains, because the gluten proteins in those grains triggers an immune reaction that can cause abdominal pain and discomfort, constipation, diarrhea and other symptoms. The only treatment for coeliac disease is lifelong avoidance of gluten.
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