Foods made with flour contain allergens that can cause that uncomfortable bloated feeling.<br />And that's one of the reasons why South Korean researchers have developed a variety of wheat that's free from such substances.<br />Park Se-young has more. <br />A recent survey found that one out of ten housewives in Korea's capital area felt bloated or had digestion problems after eating products containing processed flour.<br />To prevent such symptoms, Korean researchers have developed the world's first allergen-free wheat variety named 'O-free.'<br />O-free was created by cross-breeding the most widely grown Geumgang variety of wheat with 'Olgeurumil,' which is high yielding and has a stronger, erect stalk. <br />Over successive generations, the researchers found that the allergens and substances responsible for causing celiac disease, a severe form of gluten intolerance, completely disappeared.<br /><br />"Results of protein analysis and sero-reactivity experiments at preclinical levels showed no allergic reactions, …and it's just as suitable for making bread or cookies as common wheat."<br /><br />The global gluten-free food market is projected to surpass 12-point-five billion U.S. dollars by 2024.<br />In preparation for O-free's entry into international markets, the Rural Development Administration has applied for patents in the U.S., China and Europe.<br />However, experts suggest additional research is needed due to the new crop's low yield as well as pest and disease management.<br />Park Se-young, Arirang News. <br />
