Tag: Gluten degradation

Human digestive enzymes cannot fully break down gluten's unique, proline-rich protein structure. This resilience is precisely why individuals with celiac disease and non-celiac gluten sensitivity (NCGS) must ask, "What destroys gluten?" to prevent harmful immune responses and manage their conditions effectively.

Nearly 1 in 100 people worldwide are affected by celiac disease, a serious autoimmune condition triggered by gluten consumption. This has led to a major question for food science: what can destroy gluten effectively? The answer is more complex than simple cooking, requiring specific enzymatic processes or advanced food technologies to truly break down the harmful protein structure.