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Being present in same room as gluten pasta cooking

LKMatchett

By LKMatchett
in Super Sensitive People

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LKMatchett Newbie
LKMatchett
Posted

Is it safe to be in same room while regular gluten pasta is cooking? Am I right in thinking that the cooking steam vapour would have gluten molecules that would be inhaled?

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trents Grand Master
trents
Posted
(edited)

Welcome to the forum, @LKMatchett!

This is basically the same question as are distilled spirits made from wheat/barley/rye gluten free, a question which has stirred a great deal of controversy on this forum. So, expect to get a lot of conflicting responses with strong opinions. There are scientific reasons to conclude "no" but anecdotal reasons to conclude "yes". And is this an issue only for the most sensitive subset of celiacs is another question.

Edited by trents
knitty kitty Grand Master
knitty kitty
Posted

Welcome to the forum, @LKMatchett,

Yes, I believe airborne particles carried from steam released during cooking can enter the body and make one ill, whether it's gluten from noodles boiling, or bread baking.  I know I get ill if I'm around shrimp or lobster boiling, too.  I have a crustacean allergy.  

I think distilleries have a condensation process during which heavier airborne particles like gluten are eliminated.  

RMJ Mentor
RMJ
Posted

Scientist here: Actual steam shouldn’t contain gluten - the gluten molecule is too large and heavy. In distillation the larger/heavier molecules stay with the liquid. However a quick google search shows plenty of people who say they react when pasta is cooked. Vigorously boiling pasta water could also create droplets that are larger than steam droplets that could contain both water and material from the pasta. Once inhaled it could be swallowed and affect someone with celiac who is super sensitive.  Covering the pot with the pasta would reduce the amount in the air - most would condense on the underside of the lid.

Scott Adams Grand Master
Scott Adams
Posted

To be on the safe side, for those who are super sensitive, I would still recommend turning the fan on the range hood to high when cooking any gluten, including pasta. 

RMJ Mentor
RMJ
Posted
15 minutes ago, Scott Adams said:

To be on the safe side, for those who are super sensitive, I would still recommend turning the fan on the range hood to high when cooking any gluten, including pasta. 

Good idea! We don’t have a range hood/exhaust fan so I didn’t think of that.

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