Gluten intolerance in such a hotly debated topic that some scientists claim it doesn’t even exist. But new research shows that we might be able to tell just how chemicals inside wheat products react upon being cooked or baked. If you suffer from Celiac disease or gluten intolerance, you may want to listen up: this information could make your life a whole lot easier.
According to a new study published in the American Chemical Society journal, the pasta-boiling process releases many of the potential allergens into the boiling water. Therefore, if you’re gluten-intolerant or even suffer from Celiac disease, boiled wheat products are better than baked, and pasta will likely bother your system less than bread.
Some proteins do persist even after the pasta is cooked, but these findings may still mean that many gluten-sensitive people are able to eat pasta without a problem, according to researcher Gianfranco Mamone and his colleagues at the University of Naples Federico II. During the experiment, researchers boiled store-bought pasta and stimulated the human digestive system to watch how the gluten particles were lost or persisted.