News tagged with gluten

When it comes to food, be safe not sorry

(HealthDay)—Keeping up on food safety and nutrition can be confusing: One day a food is reported as good for you, and the next a study finds that it's not so healthy after all. It also can be frightening ...

Aug 16, 2013
popularity not rated yet | comments 0

Celiac 'epidemics' link to infections early in life

Celiac disease affects about one percent of the population but occasional 'epidemics' have been noticed along with a seasonal variation in number of cases diagnosed. New research published in BioMed Central's open access ...

Dec 18, 2012
popularity not rated yet | comments 0

Research gives new insight into coeliac disease

For the first time, scientists have visualised an interaction between gluten and T-cells of the immune system, providing insight into how coeliac disease, which affects approximately 1 in 133 people, is triggered.

Oct 11, 2012
popularity 5 / 5 (2) | comments 0 | with audio podcast

Going gluten-free: Is the diet a good fit for everyone?

(Medical Xpress) -- One of the latest trends in the food market and among celebrities is going gluten-free. Snack giant Frito-Lay has announced it will introduce new gluten-free labels and products, and Miley Cyrus has credited ...

Jun 28, 2012
popularity 5 / 5 (2) | comments 0

Gluten

Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.

This text uses material from Wikipedia licensed under CC BY-SA