Pastry Chefs with Wheat Allergies and Celiac Disease

Now that gluten allergies and celiac disease have been in the forefront, researchers are focusing a lot of their energy to try to better understand wheat-related health problems. This focus has allowed for new findings of how the proteins in grains, like gluten, are altered once they are cooked and ingested. According to a report found in ACS’ Journal of Agricultural and Food Chemistry, boiling pasta dispenses some potential allergens, while some of the other proteins remain throughout cooking and digestion. These new findings can lead to groundbreaking research that will help people living with both celiac disease and gluten allergies overall.