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Found 4 results

  1. Celiac.com 02/17/2017 - In recent tests, researchers found that microwave treatment (MWT) of wet wheat kernels caused a striking reduction in R5-antibody-based ELISA gluten readings, reducing the readings to under 20 ppm, so that wheat could theoretically be labeled as gluten-free. However, the actual gluten content of the wheat remained unchanged. Just the test reading changed. The research team included C Gianfrani, G Mamone, B la Gatta, A Camarca, L Di Stasio, F Maurano, S Picascia, V Capozzi, G Perna, G Picariello, A Di Luccia. They are variously affiliated with the Institute of Protein Biochemistry, CNR, Naples, Italy, the Institute of Food Sciences, CNR Avellino, Italy, the Department of the Sciences of Agriculture, Food and Environment at the University of Foggia, Italy, the Institute of Food Sciences, CNR Avellino, Italy; Department of Agriculture, University of Naples, Portici (Na), Italy, the Department of Clinical and Experimental Medicine, University of Foggia, Foggia (Italy) and National Institute of Nuclear Physics, Section of Bari, Italy, and the Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Italy. The failure of R5 Elisa to register gluten in MWT stands in stark contrast to analysis of gluten peptides by G12 antibody-based ELISA, mass spectrometry-based proteomics, and in vitro assay with T cells of celiac subjects, all three of which gave consistent results both before and after MWT. As to what caused the R5 Elisa to misread the MWT samples, an SDS-PAGE analysis and Raman spectroscopy showed that MWT reduced the alcohol solubility of gliadins, and altered the access of R5-antibody to the gluten epitopes. Thus, MWT neither destroys gluten nor modifies chemically the toxic epitopes, this contradicts claims that MWT of wheat kernels detoxifies gluten. This study provides evidence that R5-antibody ELISA alone is not effective to determine gluten levels in thermally treated wheat products. Gluten epitopes in processed wheat should be monitored using strategies based on combined immunoassays with T cells from celiacs, G12-antibody ELISA after proteolysis and proper molecular characterization. Source: Food Chem Toxicol. 2017 Jan 12;101:105-113. doi: 10.1016/j.fct.2017.01.010.
  2. I have a question. I have Celiac Disease and am very sensitive to gluten. In fact, I only prepare my own food and never eat out. However, I do sometimes use other microwaves to heat up my food at work (and these microwaves have been used for gluten-containing foods). Am I in danger of having tiny bits of gluten fall into my food while I microwave it? (I do have my food on a plate or in a bowl, with no direct contact with the oven). Is it also possible that I could get gluten "fumes" that will get into my food and contaminate it?
  3. I am currently eating an Artisan Bistro gluten-free frozen " meal". This one is the Cheddar Beef Bake. I microwaved it and its pretty tasty. Not very big or cheesy but has a nice spicyness. Only 250 calories so it can't be very big. Not sure about the price as I got them on sale for about $2.89. Organic, grass- fed no hormone beef. http://www.theartisanbistro.com/home.html I will buy more.
  4. I had to do a double take when I saw a that JD's Best made a gluten-free microwave or oven baked personal sized pizza! How in the world can they make a gluten-free microwavable pizza? I was a bit skeptical since it is hard enough to find a gluten-free pizza that I can pop in the oven and fully enjoy, let a lone one that I could microwave. I decided to give JD's Best Microwave/Ovenbake Personal Gluten-Free Pizza a try – one from the microwave and one from the oven. Included in their packaging was a silver disk that is used to crisp the crust for those who choose the microwave method. After 15 minutes the oven pizza was ready, compared to only 2.5 minutes for the microwave version. Both pizzas had ample sauce (which is usually one of my biggest complaints about packaged pizzas), and the cheese was bubbling, hot and flavorful. Both pizzas had a crispy crust on the bottom, and the only real difference I noticed was that the one from the oven was a bit more crispy on the top compared with the microwave version. What a great option for anyone on a gluten free diet! For more info visit: www.jdsbestglutenfreepizza.com. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
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