News tagged with gluten

The pros and cons of going gluten-free

The number of Americans adopting gluten-free diets has grown dramatically over the past several years. Some avoid eating wheat, barley, and rye because they have an autoimmune disorder called celiac disease, ...

Jul 16, 2014
popularity 3.3 / 5 (4) | comments 0

Top 5 myths about gluten

In the past few years there has been a surge in gluten-free diets and products that claim giving up the protein can lead to healthier lifestyles. A New York Times article recently cited Mintel, a market research ...

Jun 06, 2014
popularity 3.6 / 5 (20) | comments 2

The molecular heart of celiac disease revealed

Australian, US and Dutch researchers have determined the molecular details of the interaction between the immune system and gluten that triggers celiac disease. Their work opens the way to potential treatments ...

Apr 29, 2014
popularity 4.8 / 5 (5) | comments 1

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
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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