Uncovering the effects of cooking, digestion on gluten and wheat allergens in pasta

Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report in ACS' Journal of Agricultural and Food Chemistry 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.

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