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:
- Soak the wheat grains in tap water (100 grams of wheat grains in 500 ml water) for one hour.
- Use a sieve to drain the water, leaving just the wheat grains.
- Microwave the grains for two minutes at 1000 Watts.
- 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?
Press release: http://europa.eu/!YM89pD
Patent text: http://www.google.com/patents/WO2014053891A1?cl=en