Healthy Living

Pastry Chefs with Wheat Allergies and Celiac Disease

To find this important discovery, researchers chose to understand what happens to cooked gluten

During the research performed in the lab, scientist Gianfranco Mamone and his colleagues did what many people do: look to a bowl of pasta for answers. Mamone realized that pasta is one of the most popular foods in Europe and the US, probably because of its perfect mix of affordability, ease to prepare, and filling nature. However, people who live with celiac disease could suffer from abdominal pain, diarrhea, and overall damage to the small intestines. The goal for Mamone’s researchers was to better understand what happens to the “dangerous” proteins in pasta when it’s cooked and eaten.