Gluten Pasta and Flour Even for Coeliacs

GLUTEN PASTA AND FLOUR EVEN FOR COELIACS: LET'S DISCOVER THIS REVOLUTION IN THE KITCHEN

The so-called New Gluten World is an innovative process that detoxifies gluten and makes it compatible at the table even for coeliacs. The mastermind behind this revolutionary discovery, and the resulting food process, is the University of Foggia.

It is well known that all coeliacs and those intolerant to gluten, in varying degrees, and therefore anyone suffering from coeliac disease, cannot in any way approach pasta and various flours. The New Gluten World completely overturns this concept, acting on gluten with a true detoxification but without affecting the properties of the flour. The result? Even for coeliacs, it becomes edible food.

Experts Speak of a Revolution in the Kitchen

Carmela Lamacchia, a lecturer at the University of Foggia, as well as the initiator of this innovative project, describes it as a revolutionary invention. The chemical process behind it is as simple as it is fascinating in the final result. All foods containing gluten that generate intolerance in coeliacs are detoxified. Working on this project, thanks to the initial experiments, certain results were quickly achieved that allowed the foods themselves to become edible and consequently marketable even in the world of coeliacs. A true revolution at the table for those who have always had to give up pasta and flour. The recognitions did not take long to arrive, so much so that the New Gluten World won the National Innovation Award 2015 with the recognition of best startup.

Gluten is not eliminated from cereals but made healthy for coeliacs and no longer toxic.

The Secret of the New Gluten World is Cooking

In every chemical process, it is necessary to identify what allows it to succeed. In this case, if pasta and flours become edible even for coeliacs, the discovered process is very simple. Before milling the wheat, a high-temperature pass in the microwave oven is performed for a short time. The high temperatures to which the wheat is subjected allow for the modification of the molecules of the proteins contained in gluten. These are the ones that are toxic and cause intolerance and inflammation in people with coeliac disease. Therefore, gluten is not eliminated from cereals but made healthy for coeliacs and no longer toxic. The aim of the research group at the University of Foggia is not to produce and sell the flours themselves but to fully license the entire technological package. This is what the head of the research group, Professor Carmela Lamacchia, stated.

Before milling the wheat, a high-temperature pass in the microwave oven is performed for a short time.

Molino Casillo Spa: Industrial Partner

Laboratory experiments have already been conducted on lymphocyte cells belonging to coeliacs and in 2016, in collaboration with the University of New Hampton, the transition from "vitro to vivo" was made on patients suffering from coeliac disease. Molino Casillo Spa provided financial support for the research, as a partnership, investing about one and a half million euros. The results came quickly thanks to a clear projection towards the future and change. Without an open entrepreneurial mind, this revolution for coeliacs would never have happened, especially in the South.

The New Gluten World Will Arrive on the Market in 2017

Carmela Lamacchia informs that very little is left to reach the commercialization phase. The aim, by selling the entire technological package, is to encourage producers to create new products to diversify the diet of coeliacs. No longer just rice pasta, cereals, corn but wheat without toxic gluten. The revolution in the kitchen for coeliacs is just beginning.