On a novel type of gluten-free pasta…
Not long ago those of us suffering from celiac disease — an autoimmune illness triggered by the ingestion of gluten — could only look on longingly while our friends and family gorged on pasta, slurped up spaghetti, and blissed out over layers of cheese-and-sauce-soaked lasagna.
Then came the dawn of gluten-free food, including pastas often crafted of rice or corn. The problem seemed solved for all those who must avoid wheat — though substitutes never quite rivaled the slippery but chewy mouthfeel of pasta made from durum semolina wheat.
But now, new research suggests that gluten-free pasta might have a downside: It may increase the risk of diabetes or pre-diabetes. What is a wheat-avoiding pasta-lover to do?
Read on at The Salt.