Pill Makes It Safer for People with Celiac Disease to Eat in Restaurants

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iStock

Researchers say a drug already on the market could help protect diners with celiac disease against accidentally getting "glutened." The scientists shared their findings at the Digestive Disease Week 2017 conference in Chicago.

Finding gluten-free menu items is hard enough, but folks with food allergies and celiac disease also have to be concerned about cross-contamination with other foods cooked in the same kitchen because the tiniest morsel of peanut butter, shellfish, or gluten could trigger a reaction.

A fungus-based enzyme called aspergillus niger-derived prolyl endoprotease (AN-PEP for short) had previously been shown to help break down gluten in the gut. But those studies had only looked at AN-PEP's use for people with feeding tubes. Whether or not it would work with gluten consumed the old-fashioned way was not clear.

Researchers recruited 18 brave people with celiac disease and served each one a bowl of porridge into which they’d crumbled two gluten-rich cookies. One-third of the study participants took a low dose of AN-PEP; another third took a high dose; and the remaining porridge-eaters got a placebo. Then the researchers tracked how each person’s gut dealt with the offensive cookies.

Both high and low doses of AN-PEP helped break down the wheat protein in participants' stomachs and part of their small intestines. People who’d taken the AN-PEP had 85 percent lower gluten levels in their stomachs than people who hadn’t. That success continued into the small intestine, where levels were 87 percent and 81 percent lower for people in the high- and low-dose groups, respectively, than they were for the poor suckers who got the placebo.

Lead author Julia König is a post-doctoral research fellow at the University of Örebro in Sweden. Speaking in a statement, she said the drug “allows gluten-sensitive patients to feel safer, for example, when they are out with friends in a restaurant and can’t be sure whether something is 100 percent gluten-free.”

She cautioned that the drug is not a free pass, nor license to go wild in the bakery. “We are not suggesting that AN-PEP will give these individuals the ability to eat pizza or pasta,” she said, “but it might make them feel better if they mistakenly ingest gluten.”

With only 18 participants, this study was small, and more research will be needed to confirm these findings.

Pioneering Heart Surgeon René Favaloro Is Being Honored With a Google Doodle

Dr. René Favaloro (left) pictured with colleague Dr. Mason Sones.
Dr. René Favaloro (left) pictured with colleague Dr. Mason Sones.
The Cleveland Clinic Center for Medical Art & Photography, Wikimedia Commons // CC BY 4.0

Argentinian heart surgeon René Favaloro is the subject of today’s Google Doodle, which features a sketched portrait of the doctor along with an anatomical heart and several medical tools, The Independent reports.

The renowned doctor was born on this day in 1923 in La Plata, the capital of Argentina’s Buenos Aires province, and pursued a degree in medicine at La Plata University. After 12 years as a doctor in La Pampa, where he established the area’s first mobile blood bank, trained nurses, and built his own operating room, Favaloro relocated to the U.S. to specialize in thoracic surgery at the Cleveland Clinic.

In 1967, Favaloro performed coronary bypass surgery on a 51-year-old woman whose right coronary artery was blocked, restricting blood flow to her heart. Coronary bypass surgery involves taking a healthy vein from elsewhere in the body (in this case, Favaloro borrowed from the patient’s leg, but you can also use a vein from the arm or chest), and using it to channel the blood from the artery to the heart, bypassing the blockage. According to the Mayo Clinic, it doesn’t cure whatever heart disease that caused the blocked artery, but it can relieve symptoms like chest pain and shortness of breath, and it gives patients time to make other lifestyle changes to further manage their disease.

Favaloro wasn’t keen on being called the “father” of coronary bypass surgery, but his work brought the procedure to the forefront of the clinical field. He moved back to Argentina in 1971 and launched the Favaloro Foundation to train surgeons and treat a variety of patients from diverse economic backgrounds.

Favaloro died by suicide on July 29, 2000, at the age of 77, by a gunshot wound to the chest. His wife had died several years prior, and his foundation had fallen deeply into debt, which Argentinian hospitals and medical centers declined to help pay, The New York Times reported at the time.

“As a surgeon, Dr. Favaloro will be remembered for his ingenuity and imagination,” his colleague Dr. Denton A. Cooley wrote in a tribute shortly after Favaloro’s death. “But as a man ... he will be remembered for his compassion and selflessness.” Today would have been his 96th birthday.

[h/t The Independent]

Forget Lab-Grown Meat—You Can Now Buy Lab-Grown Ice Cream

Deagreez/iStock via Getty Images
Deagreez/iStock via Getty Images

Even though “dairy-free” doesn’t necessarily mean “healthier,” it’s still a necessary disclaimer for dairy-free people who are screaming for ice cream. And between veganism, lactose intolerance, and other dietary dairy restrictions, the race is on to create an ice cream for the masses that doesn’t taste like chalk, chemicals, or sadness.

Bay Area startup Perfect Day may have just pulled ahead of the competition. Today, Fast Company reports, it released three flavors of dairy-free ice cream—Vanilla Salted Fudge, Milky Chocolate, and Vanilla Blackberry Toffee—that contain the same proteins found in cow dairy, but grown in a lab from engineered yeast and DNA. Since those proteins contribute greatly to the rich texture and taste of ice cream that we love so much, Perfect Day’s products are supposedly indistinguishable from the real thing.


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The co-founders, vegan bioengineers Ryan Pandya and Perumal Gandhi, got the idea from their experience in medicine, where fermentation is used to grow things in a lab all the time. “The two of us started scratching our heads and wondering, what if we just apply that same exact technology that’s been around for half a century to make the world’s most in-demand, highest-quality protein?” Pandya explained to Fast Company.

Their lactose-, dairy-, and gluten-free vegan ice cream, which they’ve been working on for five years, includes the dairy proteins casein and whey, as well as plant-based fats and sugar. If you're dairy-free because of a casein or whey allergy or sensitivity, you should treat this ice cream like you would any other foods containing dairy, and heed the "Contains milk protein" disclaimer on Perfect Day products.

Lab-grown dairy has environmental benefits too, considering that cows and other livestock are major culprits of greenhouse gas emissions. Pandya and Gandhi hope to sell their proteins to large-scale food manufacturers, and have teamed up with Archer Daniels Midland, an Illinois-based food processing company, to increase production.

Though it seems like a scoop or two of this ice cream might be the recipe for a perfect day, that wasn’t the inspiration behind the company’s name—the founders stumbled upon a study in which scientists discovered that cows produced more milk when listening to music, and one of the most successful songs was Lou Reed’s “Perfect Day.” “As a company on a mission to make cows, people, and the planet happier, it seemed like a perfect fit,” the website says.

Can’t wait to taste the magic? You can purchase all three flavors in a three-pint bundle for $60 here.

[h/t Fast Company]

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