Hooray! Researchers are finding out what patients have reported for years. Have you found that your tolerance a food varies depending on whether the food is raw or cooked? Researchers found that wheat allergens may be changed by cooking. In their work ‘Celiac Disease And Allergies: Cooking Pasta May Change Proteins In Wheat’ published in the Journal of Agricultural and Food Chemistry they report that some wheat allergens which are soluble are lost into cooking water when pasta is cooked, but would survive cooking in baked goods. So some who are wheat allergic may tolerate pasta but not baked goods. It is good to see this. It shows that alteration of a food in one way may affect allergic reactions. It is not the whole story but it is an important contribution. People have reported that other changes in wheat also affect its tolerance. For example well cooked bread or toast is better tolerated than doughy or just cooked soft bread. For more interesting ideas on what people report about wheat and bread tolerance see Tolerating Troublesome Foods
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