To help with celiac disease comes ... gluten. We weren't wrong. A new CNR study has shown that small spelled contains a more digestible type of gluten than soft wheat and could be suitable for subjects sensitive to this substance, helping to prevent celiac disease.
Don't store avocado like this: it's dangerous
In aid of the celiac disease arrives… the gluten. We weren't wrong. A new CNR study has shown that the little spelled contains a more digestible type of gluten than soft wheat and may be suitable for subjects sensitive to this substance, helping to prevent celiac disease.
Also known as einkorn wheat, the small spelled, although containing gluten, is the protein substance that triggers allergies and intolerances in predisposed people, has been put under scrutiny by researchers of the National Research Council coordinated by Gianfranco Mamone of the Institute of Sciences of the alimentation (Isa-Cnr) of Avellino and Carmen Gianfrani of the Institute of Protein Biochemistry (Ibp-Cnr) of Naples.
A type di very old wheat which, the researchers recall, dates back to 10 thousand years ago. It is characterized by a simpler genome than that of other cereals and for thousands of years it has been the basis of the diet of agricultural populations.
It was then largely replaced by soft and hard wheat, which is easier to thresh.
“With our study we discovered that ancient varieties of this cereal contain a more fragile gluten and therefore more digestible and less toxic compared to soft wheat (Triticum aestivum). In vitro reproduction of the gastrointestinal digestion process, followed by proteomic analysis and evaluation of immunological toxicity on intestinal biopsies and lymphocyte cells taken from celiac subjects, showed that the protein part of gluten, harmful to celiacs, is largely part destroyed during the digestion process of monococcal wheator, contrary to what happens with soft wheat gluten " has explained Gianfranco Mamone.
Good news but only in terms of prevention. Even if it is much less harmful than its peers, according to the CNR researchers, the monococcus would still not be suitable for people who have already manifested celiac disease but could have beneficial effects on the development of the disease in those who are at high risk, due to the minor gluten content.
“Today we know that foods based on einkorn are well tolerated even by those suffering from this eating disorder, which has characteristics different from celiac disease. Therefore, the next step of the research will be to carry out the experiments directly on intolerant subjects to confirm the lower toxicity of the monococcus and bring an ancient grain back to our table ”, conclude the researchers.
Francesca Mancuso
READ also:
Colitis and irritable colon: gluten could be to blame
Chat or frappe: 10 traditional, vegan and gluten-free recipes
Celiac disease: symptoms in adults and children
