11 marzo 2015
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 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.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/n_ugsI73al4/150311124745.htm
