Gluten is a major protein found in wheat, rye and barley. Its consumption in pasta can lead to the development of celiac disease.

 


The large amount of this protein in pasta has a toxic effect on the body's gastrointestinal tract, in which the immune system receives false signals to a foreign body and attacks the intestines, say British and Australian scientists based on a new study.
 



The study involved 200 volunteers who consumed wheat, rye or barley pasta for six days.


After the expiration of the period, blood tests to determine the body's response to gluten show that 90 of the 2700 protein fragments that make up gluten are recognized as toxic by the immune system.


Three of them are particularly harmful and attack the intestinal tract, causing inflammation of the intestines and celiac disease, according to a report by scientists published in the journal Science Translational Medicine.


Celiac disease is an autoimmune disease of the small intestine. The symptoms are: chronic diarrhea, abdominal cramps, which can lead to malnutrition and osteoporosis.