Pastry Chefs with Wheat Allergies and Celiac Disease

While in the lab, Mamone’s team cooked store-bought pasta and observed how the body would absorb it. The findings suggested that some gluten held strong throughout the cooking and eating process, while other allergenic non-gluten proteins were lost during the cooking process. In fact, these proteins almost entirely flow into the boiling pasta water. While this may not seem too life changing, it actually is great news for pasta fans everywhere: It is possible that people with certain types of non-Celiac wheat allergies may have a fainter reaction to pasta than they do to baked goods.