Tag: Gluten destruction

According to the National Celiac Association, simply applying high heat, as in cooking, does not destroy gluten proteins enough to render food safe for those with celiac disease. This article investigates the scientific methods and common misconceptions about how to destroy gluten protein, providing a clear perspective for individuals with gluten-related disorders.

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.