An Italian company has invented a way of treating wheat so that it no longer contains the allergens that celiac (gluten-allergy) patients react to. That means, you can eat gluten-free pasta and breads that taste like normal pasta and bread, but don't cause the nasty gluten-based reactions.
Being curious as to how that works, I dug out their patent and found this key procedure:
1) Soak the wheat grains in tap water (100 grams of wheat grains in 500 ml water) for one hour.
2) Use a sieve to drain the water, leaving just the wheat grains.
3) Microwave the grains for two minutes at 1000 Watts.
4) Cool the microwaved grains to room temperature.
Microwaves are destructive – no big surprise there! But it also raises another question: what else do microwaves change in the process, and how does that affect the quality of our food, and at the end of it all, our health?
Full patent text:
Originally shared by +European Commission
With more than 30% of Europeans suffering from sensitivity to gluten, the market of gluten-free products has boomed.Yet the taste of gluten-free products is not quite the same.
Now 'New Gluten World' aims to make wheat flour accessible to celiac, intolerant or gluten-sensitive patients. Rather than removing the gluten from the flower, their ground-breaking technology removes toxic allergens from the gluten contained in the flour. Read more: http://europa.eu/!YM89pD
The project received funding from the SME Instrument programme. If you want your company to become the next innovation leader, check how to apply for it: http://europa.eu/!Rv63mN