Italians, people of saints, navigators and… inventors: a big news arrives from Foggia that could revolutionize the diet of celiacs and those who feel they have a sensitivity to the gluten factor (gluten sensitivity). In fact, a group of researchers from the University of Foggia is said to be capable of modifying gluten proteins so that they are no longer a problem for celiacs. The discovery, the work of the researchers ldo Di Luccia and Carmen Lamacchia, with the contribution of the CNR researcher Carmela Gianfrani , would have led to the patent, already widespread not only in Italy, but also abroad, of a “gluten friendly” protein, that is Ofa modification of gluten that would make this substance tolerable by celiacs . In reality, this “friendly gluten” or friend would not be a laboratory product, obtained from who knows what yet another refining or other chemical process: the discovery is much simpler and more harmless. The normal gluten of the wheat grain would be subjected to a particular thermal process with water and microwaves before milling. So it would be enough to add this heat treatment to the normal gluten processing stages to effortlessly obtain bread, pasta and pizza (and obviously flour) that can be safely eaten by celiacs without triggering inflammatory reactions in them.
Unlike gluten-free products currently on the market to replace traditional ones, the discovery would make it possible to transform gluten without altering the final qualities of the product both in terms of flavor and consistency: in short, bread and pasta obtained from this gluten process would not have any modifications flavor or consistency compared to traditional ones and in short, they would also be made from the same identical ingredients, only treated differently and in a harmless way, without risk to anyone’s health. The same cannot be said of many gluten free products on the market which, using refined corn and rice flours, have a higher glycemic index and are at the same time poorer in proteins.: ergo, they do not trigger celiac disease, but they do not do so much good. Thanks to this friendly gluten, however, everyone would return to being able to feed themselves with foods that contain normal gluten.