Professor Bob Anderson, Walter and Eliza Hall Institute (image) Walter and Eliza Hall Institute Share Print E-Mail Caption Professor Bob Anderson from the Walter and Eliza Hall Institute in Melbourne, Australia, has identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with celiac disease. His discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for people with celiac disease. Credit Czesia Markiewicz, Walter and Eliza Hall Institute Usage Restrictions None Share Print E-Mail Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.