Celiac Disease And Allergies: Cooking Pasta May Change Proteins In Wheat

Researchers trying to understand why some people have more severe wheat-related health problems than others, and with different products, have found new clues in how the grain's proteins, including gluten, change when cooked and digested. Gianfranco Mamone and colleagues say that boiling pasta releases some of its potential allergens, while other proteins persist throughout cooking and digestion. Their findings lend new insights that could ultimately help celiac patients and people allergic to wheat. read more

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